Another Cherry Cake...this one Five Star Cherry Ricotta

Cake lady here.

Posting yet another cherry cake.
I had to do it.

Since posting this cake last week on my instagram page, I have had about 80 direct messages asking for the recipe.

Many of you have already made it (because I am just so nice, I personally emailed each one of you the recipe!!!), so you know all about it. But for those of you who were patient, I am giving this special cake a special post.

My favorite cakes to date have been the pistachio cake I posted from the NY Times by Nigel Slater, and now this cake, a cherry ricotta one.

It's my usual boring cake. Never fancy.

Made with butter, eggs, orange zest and in a springform pan. What can I say?
I don't like to deviate from the means.

Washington State cherries are my favorite. They taste like what cherries SHOULD taste like! Sweet and dark red. In season now.
I had to bake another cherry cake, I am sorry.

But you will thank me later, because this one is that good.

It is my Heavenly Ricotta Cake minus the raisins.

Since coming back from Italy I have been only using Italian 00 flour, as noted in my other recipes, but if you have All Purpose flour, that's just fine.

I think the orange zest really works with fresh cherries. Lemon zest of course works too.

And what kind of ricotta cheese do I use?

I buy Trader Joe's fresh ricotta and use the whole 16 oz. container.

Ok, here is the recipe for your pinterest file, I hope you make it!


Stacey's BEST Cherry Ricotta Cake (my 5 star rating):

1 1/4 cups sugar
10 tablespoons of butter (1 stick, plus 2 tbsp)
1 tsp vanilla
1/4 tsp almond extract
3 eggs
16 oz. of fresh ricotta
zest of 1 orange
1 cup of pitted cherries (preferably Washington State)

1 1/2 cups of flour (I use Italian "00" flour)
1 tsp kosher salt
2 1/2 tsp of baking powder

Mix the sugar with butter and extracts.

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 that has been lined with parchment paper and smooth with a rubber spatula.

Dot the top only with the pitted cherries.

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 completely in the tin before unmolding.

I kept this in the fridge (which I usually don't) because it is warm in my kitchen in the summer. Serve at room temperature.


PS I hate pitting cherries!


leezee19 said…
I love your cakes!! Exactly my types!!! going to order a cherry pitter asap!
Thanks for sharing, I don't' bake but MUST try!
Sheila said…
Thank you for this wonderful recipe, I made it yesterday and it turned out beautifully. I used all purpose flour this time because it's what I had and I was very pleased with the results. I still regularly follow your blog, and so appreciate you sharing all these reliably great recipes!
Stephanie said…
I hate pitting cherries too. I use a pairing knife and cut around the middle and fish out the pit with my finger. This method makes my hands look like I've committed a gruesome murder but I can get through a pound of cherries fairly quickly. I will try the 00 flour for the cake. I have a bag that I use for pizza dough so it will be nice to have another use for it.
Bebe said…
I have heard that a chopstick would work for pitting cherries. Pitters are so inexpensive…

We have a crab fork that has an interesting little narrow shovel shape on the handle end. Would probably work.

Nitrile gloves are about $6 a box. No stained hands.

Just bought a bag of gorgeous big popping-fresh Bing (the best variety) cherries at Aldi’s. $1.99/# Yum.
P.e, said…
Love the cake and flavor, plus it was so easy. Question...,if the center is a little on the “cheesecaky “ side, did I undercook?

Stacey Snacks said…
Probably needed another 5 minutes....but some brands of ricotta are denser than others......I am sure it still tastes's a ricotta cheesecake, after all!

Kimt said…
I have watched these cakes on your blog and they always look so good. I have a gluten allergy and so did not ever make. Well...just decided to go for it. Used Bob’s Red Mill 1 for 1 gluten free flour. My only regret is waiting so long. It was light, moist, delicious. Even put the pistachios on it. Love this recipe and now cant wait for breakfast so I can have another slice. SO...if you are gluten not wait. This one works! Will try it with blueberries next. I did have to cook it longer. Just kept adding 4 min on til the knife was clean. Yum!