Heavenly Ricotta Raisin Cake

May I be so bold as to say that this cake is PERFECT?

I know I say that about a lot of cakes, but that's because I love cake, and I only post the best ones!

But this one is TRULY perfect in my eyes (and mouth).

It has the perfect moist center and golden crumb texture on the outside.

It is not too sweet and gets better with each passing day (if it lasts longer than 2 days!).

I took a basic recipe from Franny's Cookbook, (an amazing pizza place in Brooklyn), and tweaked it to make it my own.

I added the raisins, the almonds, the orange zest and cut down on the butter and sugar.

This was simple to put together and no sinking in the middle, like so many ricotta cakes do.

It was moist and fabulous and perfect with a glass of vin santo.

Heavenly Ricotta Raisin Cake:

1 1/4 cups sugar
10 tablespoons of butter (1 stick, plus 2 tbsp)
1 tsp vanilla
1/4 tsp almond extract
3 eggs
15 oz. of fresh ricotta
zest of 1 orange
1/3 cup of golden raisins

1 1/2 cups of flour
1 tsp kosher salt
2 1/2 tsp of baking powder

confectioners sugar for dusting

With a paddle attachment of a mixer (or your muscles), beat the sugar with butter and extracts for 2 minutes.

Add in the eggs, one at a time, then add in the zest and ricotta cheese.

Slowly add in the dry ingredients. You don't want to overmix the batter.

Pour batter into a buttered 9" springform pan and smooth with a rubber spatula.

Bake for 20 minutes at 350F, then turn the oven down to 325F and bake the cake for another 30-40 minutes (total baking time 50-60 minutes).

Let cool in the pan for 15 minutes, then remove the sides of the springform and let completely cool on a rack before dusting with powdered sugar.


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Sara said…
If this is as good as that chicken/sausage/grape recipe, then I have my weekend menu for guests all ready, along with your chicpea hummus crostini!

Stacey Snacks said…
Where's my invite?????
AdriBarr said…
Yes, please! This sounds heavenly. I love cake and golden raisins. My husband loves ricotta and cakes like this one - no buttercream icing for Bart. This one will be making an appearance in my kitchen soon. Thanks!
Anonymous said…
I don't know how you post recipes 5 days a week and stay so thin.

So far everything I have made from you has been fantastic and a keeper.

I can't wait to try this cake.
Didn't you once say "you were not a baker?".

Thank you again for all the effort you put into your blog.

Marcia Friedlander
this is on my list! If you cut down on the butter it really must have called for a ton.
Anonymous said…
Hi Stacy, I'm wondering about the butter and sugar... Is the recipe you posted the adapted recipe, with less butter and sugar, as you made it? Thanks, have everything on hand and planning to make this weekend.
Lisa from Sag Harbor
Anonymous said…
Oops, sorry StacEy!
Lisa from Sag Harbo
Patsy said…
Love that pink plate. Tres unique.
Stacey Snacks said…
This is my adapted recipe using the less butter
Anonymous said…
Hi Stacey
Thank you for this divine sounding cake.

Re the sugar amount, is this in cups i.e 1 1/4 cups?
Stacey Snacks said…
I'm sorry, I am a bad recipe writer!

Let me clarify: This is MY adapted recipe with the orange, raisins, and 10 tbsp butter............

Also, yes, I have changed it to the sugar to CUPS.

I need my mother in law (MIL) to edit my posts, but she will be out of commission for the next 2 mos. She fell and broker her leg and elbow, so will not be commenting and correcting my mistakes daily!

Have a great weekend!
Anonymous said…
Oh no! Best, BEST wishes to MIL - for the quickest of recoveries. I will miss your appearances here on Stacey Snacks - please come back soon!
Ciao Chow Linda said…
Perfect cake? I'm all over this. Thanks Stacey.
myfrenchkitchen said…
It looks delicious Stacey..not too sweet, moist and love the raisins added. And yes, the cutest pink plate!
Oui Chef said…
Hmmm...that looks like coffee, not vin santo.
Stacey Snacks said…
I had it with coffee in the a.m. and vin santo after dinner! wise guy!
Gngr said…
Love this recipe. Made it today for the second time and have another carton of ricotta ready for yet another. I increased raisins to 1/2 cup and added 1/2 cup of sliced almonds. Just can't resist nuts. Thank you for this outstanding recipe and your daily labor of love and sharing.