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!