I love this recipe for how fast it is. You just stir everything together in one bowl, fold in whatever berries you’ve got, and pop it in the oven. It comes out so soft and tender, with little pockets of juicy fruit in every bite, and the ricotta and buttermilk keep it moist for days. It’s exactly the kind of easy homemade cake I want with my afternoon coffee when I don’t feel like fussing over anything complicated.
- 1 cup whole-milk ricotta or farmer’s cheese (about 9 oz)
- 2 eggs
- 1 cup granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup vegetable oil
- 2 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- currants, raspberries, strawberries, or any berries or fruit you like
Put the ricotta in a deep bowl. Add the eggs, sugar, salt, and vanilla, and whisk until smooth and combined. Pour in the buttermilk and oil and whisk again. In a separate bowl, mix the flour with the baking powder, then gradually add it to the wet ingredients, stirring into a smooth, lump-free batter. Fold in your berries at the very end. I often use currants, raspberries, or strawberries, but cherries, blueberries, apricots, or chopped apples all work beautifully too.
Line a 9-inch round cake pan with parchment or grease it well with oil. Pour in the batter and spread it out evenly.
Bake in a preheated 350°F oven for about 50 minutes. Always check it with a toothpick to make sure the center is done.
Let the cake cool in the pan for a bit, then turn it out and serve. It comes out incredibly soft, tender, and fragrant. Thanks to the cheese and buttermilk it stays fresh for days, and the berries add the loveliest juicy summer flavor. It’s the perfect bake for when you want something homemade without spending forever in the kitchen.