Tuesday, June 14, 2011

Italian Almond Ricotta Coffeecake with Rainier Cherries

Ricotta makes this tender, the cherries keep it moist a perfect combination!

This cake is usually without fruit but adding it was a great idea! We loved it...

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla
1 tablespoon maraschino cherry juice
1 teaspoon almond extract
1 cup whole-milk ricotta cheese
1/4 cup milk
1 large egg
1 cup chopped fruit,  rainier cherries, bing cherries or any kind of fruit that isn't full of juice, more of a dry fruit like blueberry, raspberry, blackberry, apple... these all work fine.
For the topping
 1/2 cup sliced almonds
cinnamon and sugar mixture see below
 Preheat the oven to 350 degrees F.  Grease a 8x8 square pan or rectangle. You can also make muffins if you prefer.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and flavorings in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, milk, almond extract and cherrie juice. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Fold in cherries.
Pour into the prepared pan. Top the batter evenly with cinnamon sugar mixture below, sprinkle with sliced almonds and bake just to become pale golden on top, about 20 minutes. Cool. Great with coffee!  (smile). The cake is tender but heavy with that good old fashioned flavor.

Topping :
 •1/2 cup sugar
•1 tablespoon cinnamon
Mix together evenly and store in  a plastic or glass container with a lid.
Use for  many various toppings suggestions:  toast, pancakes, muffins,
cereals, cakes, cookies.
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