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
Instructions
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.
Serving Notes: 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.