This cake is delicious and moist thanks to the ricotta and fresh pears. It was great the night I baked it: all warm and tender with a dense crumb... but after a night in the fridge it was heavenly. It became dense and cold and perfect! I'm a texture person and the dense, melt-in-your-mouth cake with bits of pears was sheer delight. I only regret that there was only one piece of cake left over. Sigh. I learned my lesson: don't share.
Ricotta Cake with Fresh Pears8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
3/4 cups fresh ricotta
2 large eggs
1/4 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Dash of Cinnamon
Preheat the oven to 350ºF. Grease and flour a 9-inch spring form pan.
In a large mixing bowl, beat the butter and sugar until it is creamed. Add the ricotta and vanilla extract and mix until well blended. Add the eggs one at a time, mixing until each is fully incorporated.
In a second bowl, combine the flour, baking powder, and salt, stirring well. Add the flour mixture to the sugar mixture and mix until fully combined. Add the pears and any accumulated juices, and gently stir them into the batter.
Bake the cake on the middle rack until the cake is golden brown on top and a toothpick inserted into the middle comes out clean, 55 minutes to 1 hour. Dust with powdered sugar and serve!
recipe by Mandy Youngquist over at Those Possible Things.
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