Whoa, wait what? Here is something that is SO wonderfully delicious. Dewberry cake.
Oh, and guess who made it?
ME! 1st Man made it!
|Ingredients for Dewberry Ricotta cake|
I always like to get the ingredients all out and ready to go. This includes a cup of our frozen dewberries, our homemade vanilla and some of the farm eggs from 2nd Family's chickens. I also lined a 9" cake pan with parchment paper and lightly sprayed the bottom and sides with cooking spray.
This recipe requires two bowls, one for the dry ingredients and one for the wet. The best part is that it is all done by hand, no mixer required.
|Dry bowl and wet bowl|
The dry ingredients are put in one bowl; flour, sugar, baking powder, salt. Stir to combine (whisk or fork, whichever you have).
The other bowl has the wet ingredients, the ricotta, eggs, and vanilla. Stir until smooth. Add the wet ingredients to the dry and combine. Then add the melted butter and fold again until just combined.
|Dewberry cake batter|
Add 3/4 cup of the dewberries (you could use any berry at this point, raspberry, blackberry, etc) and set aside the remaining 1/4 cup. GENTLY fold them in.
No heavy stirring here, you just want them dispersed throughout the batter without breaking them up.
|Dewberries on top|
Scrape batter into the prepared cake pan. Take the remaining 1/4 cup of berries and scatter them around the top. No stirring this time, you just let them sit on top while it bakes.
Bake for approximately 50-60 minutes at 350 degrees or until a toothpick inserted comes out clean. I set the timer for 50 minutes, checked it and it was a bit damp on the toothpick so I put it back in for 5 more minutes and it was perfect!
|Slice of Dewberry Cake|
Let it cool for about 20 minutes then turn the cake out of the pan, it should just come right out (be careful and be sure to peel off the parchment if it's still on the bottom of the cake). Turn it back upright and slice into it when you are ready. WOW...
I served it to 2nd Man as a surprise (he was out when I made it). I put the slices on plates, sprinkled with powdered sugar and we dug in. It was AMAZING. We both describe this as a cross between a cheesecake and a pound cake. He talked about it for a couple of days (which was about as long as it lasted). I guess I did well!
It was nice paying him back for all of his good meals.
1 1/2 cups all purpose flour
1 cup sugar
2 tsp baking powder
3/4 tsp kosher salt
3 large eggs
1 1/2 cups ricotta cheese
3/4 tsp vanilla extract
1 stick (half cup) unsalted butter - melted
1 cup berries - frozen is best