This isn't a big cake household. Rob and I didn't have a wedding cake because in the hierarchy of desserts, cake falls pretty low down both of our lists. Give me a scoop of ice cream, a piece of dark chocolate, or fruit with whipped cream any day over cake.
But these days, I am all about simplicity. This is my first week back at work and making dessert isn't really in the cards. That said, my sweet tooth, which was utterly absent when I was pregnant, is back with a vengeance. If the evenings were not dedicated to spending time with Blythe, I'd be making elaborate desserts, much to Rob's (and my waistline's) dismay. Instead of making Profiteroles, I'm making cake - and one that can be made in two bowls, without a mixer, and in 15 minutes at that.
The Raspberry-Ricotta Cake in the March 2015 Bon Appétit caught my eye. You can make homemade ricotta (or not) and use fresh raspberries (or frozen). The end result will be an extremely moist cake that tastes great on its own or with a dollop of whipped cream. I think any fruit would work well with this basic recipe and I'm already planning to make this again with peaches in the summer. The best part about this might be that this cake masquerades well as a breakfast food the following morning!
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta (I made mine, which is easy and SO delicious; plus you will have leftover ricotta to add into pasta)
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen or fresh raspberries, divided (I think other berries would work well, as would peaches or plums. If you try another kind of fruit, please let me know.)
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray (it turns out I don't have round cake pans anymore, which is odd - I used a square pan and cut the cake into squares). Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 ¼ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Cake can be made 2 days ahead. Store tightly wrapped at room temperature.