More Loaves: Chocolate Chip Ricotta
Some people love bundts, some love layers, others like cupcakes (not me), and some like loaves.
I am a loaf cake kind of girl, in case you've noticed.
Loaf cakes are nice in the morning, feels like you are cutting a slice of bread, instead of cake.
They are easy to bake and I have had the same loaf pan for 26 years, I feel comfortable.
Loaf cakes make nice gifts wrapped up in parchment paper tied up with string......these are a few of my favorite things! (no raindrops on roses here :)
This is my creation, so simple, so good.
I think you'll like it. And for those of you who always seem to have issues with using ricotta in cakes, this one will not fail you or sink in the middle, I promise.
Stacey's Chocolate Chip Loaf Cake w/ Ricotta:
1/2 cup butter (a stick), softened
1 cup of sugar
1 tsp vanilla
8 oz. of fresh ricotta cheese (I sneak in an extra tablespoon if I have it)
2 cups of flour
3/4 tsp of baking soda
zest of an orange or lemon (optional)
1/2 cup of semi-sweet chocolate chips
Preheat oven to 350F, and butter a loaf pan, or line with parchment paper.
Cream the butter with the sugar and eggs and beat in the ricotta and vanilla until the mixture is nice and fluffy.
Add in the flour and baking soda, zest and chocolate chips. Mix until a nice thick batter turns out.
Using a rubber spatula, spoon the batter into the prepared 9" loaf pan and bake for 45-50 minutes.
I remove the cake immediately, so it doesn't dry out (I lift it out with parchment paper), and transfer to a rack to cool.
Excellent warm that night (always for me), or the next morning when you wake up.
Good morning sunshine!