Cranberry Ricotta Cake

Step 1

Preheat oven to 350 degrees and position baking rack in the middle of the oven. Grease a 9-inch springform pan with either butter or cooking spray; set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Step 3

In a large mixing bowl with a handheld mixer or a stand up mixer fitted with paddle attachment, beat together the softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and vanilla, and mix together. Pour in the flour mixture and mix until combined. Fold in the one cup of cranberries.

Step 4

Pour the batter into the prepared springform pan. Bake on center rack for 55-65 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.

Step 5

For the topping, place powdered or superfine sugar in a fine mesh sieve and shake on top of cake until just covered. Spoon sugared cranberries on center of cake if using.