Recipe courtesy of Ina Garten
Tri-berry Ricotta Breakfast Cake
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- Level: Easy
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 8 g
- Cholesterol
- 133 mg
- Sodium
- 375 mg
- Level: Easy
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 8 g
- Cholesterol
- 133 mg
- Sodium
- 375 mg
Ingredients
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Directions
Special equipment:
a 9-inch round springform pan- Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan, shaking out any excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on low, add the eggs one at a time, mixing well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. (The batter will look curdled.)
- In a small bowl, stir together the flour, baking powder, and 1 teaspoon salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated. Mix the blueberries, raspberries and strawberries in a bowl. Fold two-thirds into the batter.
- Transfer the batter to the prepared springform pan and smooth the top. Scatter the remaining berries onto the cake, pressing them lightly onto the surface.
- Bake for 55 to 60 minutes until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool in the pan for 15 minutes. Remove the sides of the pan and lightly dust the top with the confectioners’ sugar. Serve warm or at room temperature.
