Cranberry Ricotta Cake

Step 1

In a small bowl, use a fork to combine the ingredients until clumpy. Refrigerate until ready to use.

Step 2

In a small saucepan, combine all the ingredients and bring to a simmer. Simmer for 15 minutes or so, until the cranberries are soft and burst and most of the liquid has evaporated. Cool to room temperature.

Step 3

Preheat an oven to 350 F. Grease a 10x3" cake pan and line with a circle of parchment paper.

Step 4

In a small saucepan, melt the butter over low heat. Continue to cook until the butter is golden brown, but not too dark. Transfer to a heat-proof bowl and cool. For more detailed instructions on how to brown butter, scroll up to the blog post.

Step 5

In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 6

In a large mixing bowl, whisk together the ricotta, eggs, sugar, and vanilla until smooth. Add the dry ingredients and the brown butter and fold together until the batter is smooth and there are no streaks of flour. Spread the batter in an even layer in the prepared pan and top with the cranberries. Use a fork to break up the bits of streusel and sprinkle over the top.

Step 7

Bake for 45-55 minutes or until a cake tester comes out clean. Remove the cake from the oven and cool on a wire rack to room temperature before removing it from the pan and slicing. Dust with powdered sugar, if desired.