Cherry Ricotta Cake Recipe

Ingredients:

• 1 C Butter, Softened

• 1 C White Sugar

• 4 Large Eggs

• 1 ¼ C Ricotta

• ¼ C Yogurt

• 1 t Almond Extract

• 2 Lemons, Zested

• 1 ½ C All Purpose Flour

• 1 t Baking Powder

• 2 t Salt

• Halved and Pitted Cherries

Method:

Combine the butter and sugar in the bowl of the kitchen aid and cream on medium speed, using the paddle attachment, until light and fluffy. Add the eggs, one at a time until incorporated. Add the ricotta, lemon zest, extract and yogurt and mix until incorporated. Scrape down the sides of the bowl. Add the flour, baking powder and salt and mix until incorporated. Pour the batter into a 10 inch cake pan lined with greased parchment paper. Top the cakes with the cherries, cut sides up, in concentric circles leaving very little space in between. Top with a generous amount of turbinado sugar. Bake in the oven at 350 for 20 minutes. Rotate and cook an additional 20 minutes, or until a toothpick comes out clean from the center.

Happy cooking!