Almond Cherry Ricotta Cake
An Italian Ricotta Cake
There’s something about nostalgia and Memorial Day that calls for a table full of simple, beautiful things—sunlight filtering through the trees, laughter drifting across the yard, kids swimming in the pool, music, friends and family gathered together, and a cake that feels like home. This Italian almond cherry ricotta cake is exactly that kind of dessert. It’s soft and tender from the ricotta, lightly sweet, with juicy cherries that burst with every bite. The hint of almond brings it all together in that unmistakable, old-world way.
This is the kind of cake that is delicious on a warm afternoon sitting on the kitchen countertop, or keep in the refrigerator for a breakfast cake. It’s the kind of unfussy but special, perfect with a cup of coffee or a glass of something cold while the grill’s still going and the kids are running barefoot through the grass.
If you’re looking for a dessert that feels like it’s been part of your family forever, even if it’s your first time making it, this is the one. Simple ingredients, a little love, and just enough sweetness to make the day linger a bit longer in that unmistakable, old-world way.
Why you will love this recipe
- It is super easy to prepare
- It’s a simple cake: breakfast, snack or dessert
- Eat your fruit! 😊
Tools you will need
Almond Cherry Ricotta Cake Recipe
Notes
- 1-1/2 cups whole milk ricotta (drained in a strainer if very wet)
- 1 cup granulated sugar, reserving 2 Tablespoons for topping
- 4 large eggs
- 1-1/2 cups butter at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1-1/2 cups cake flour, reserving 2 Tablespoons for coating cherries
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups fresh or frozen cherries (pitted; if frozen, do not thaw)
- ½ teaspoon lemon zest
- 3 Tablespoons sour cream
- Powdered sugar, for dusting
- Preheat oven to 350°F. Grease and line a 9-inch springform pan.
- In a large bowl, whisk together ricotta and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each. Stir in melted butter, vanilla, and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt. Gently fold dry ingredients into the ricotta mixture until just combined.
- Fold in most of the cherries, reserving a handful for the top.
- Pour batter into a 9-inch prepared pan (buttered and floured) or a 9-inch springform prepared (buttered and floured) pan. Scatter remaining cherries over the top.
- Bake for approximately 1 hour, or until golden and a toothpick inserted in the center comes out clean – oven temperatures vary.
- Cool in the pan for 15 minutes, then remove and let cool completely. Dust with powdered sugar before serving.
This cake is lovely slightly warm or at room temperature. Serve it with coffee in the morning, or dress it up with a dollop of whipped cream for dessert after your Memorial Day cookout. Store in the refrigerator overnight for a breakfast cake. Personal Chef Tip: If using frozen cherries, in a small bowl, combine cherries and the reserved 2 Tablespoons of flour and toss to coat. Continue with the directions.
