Quick Cranberry Ricotta Cake Recipe | Tangy & Tender

Name: Quick Cranberry Ricotta Cake Recipe | Tangy & Tender
Total time: 50 min
Ingredients: 125 ml Butter, melted; 310 ml Sugar; 375 ml Ricotta cheese; 3 Egg; 2 ml Vanilla; 375 ml Flour; 10 ml Baking powder; 5 ml Salt; 1 ml Cinnamon; 1 ml Nutmeg; 375 ml Cranberry

By Glen & Friends Cooking · 50 min

Ingredients

Butter · melted125 ml
Sugar310 ml
Ricotta cheese375 ml
Egg3
Vanilla2 ml
Flour375 ml
Baking powder10 ml
Salt5 ml
Cinnamon1 ml
Nutmeg1 ml
Cranberry375 ml

Instructions

Preheat the oven to 350°F (180°C). Grease a 9x9-inch baking tin and line it with parchment.
Whisk the melted butter, sugar, ricotta, eggs and vanilla in a large bowl.
Stir together the flour, baking powder and salt, then fold into the butter mixture.
Spread the batter evenly in the prepared pan.
Toss the cranberries with the 1/4 cup sugar and scatter over the batter.
Bake for about 1 hour, until golden brown and a wooden pick inserted in the centre comes out clean.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

Watch the recipe video

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