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A one-layer ricotta cake topped with stewed cherries and crème fraîche
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Ricotta Cake with Stewed Cherries

Lemon ricotta cake, syrupy fresh cherries, and crème fraîche whipped cream. The perfect light summer dessert.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Dessert
Servings: 1 9-inch cake
Author: Karie

Equipment

  • 9-inch springform or round cake pan
  • Stand mixer with paddle & whisk attachments

Ingredients

Ricotta Cake

  • 1 ¼ cup sugar
  • zest of 1 lemon
  • 6 ounces ( 1 ½ sticks) unsalted butter soft room temperature
  • 1 ½ cups whole milk ricotta
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • juice of 1 lemon (2-3 tablespoons)
  • 1 ¼ cups all purpose flour
  • ¼ cup cornstarch
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Stewed Cherries

  • 3 cups (about 1 pound) fresh cherries pitted
  • 4 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
  • 1 vanilla bean split in half lengthwise
  • ¾ teaspoon almond extract
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Crème Fraîche Whipped Cream

  • 1 cup heavy cream
  • ½ cup crème fraîche
  • 3 tablespoons sugar or vanilla sugar
  • 1 teaspoon vanilla extract

Instructions

For ricotta cake:

  • Preheat oven to 350° F. Butter a 9-inch springform or round cake pan and line the bottom with parchment paper.
  • Add sugar and lemon zest to the bowl of a stand mixer with the paddle attachment. Mix until well blended and fragrant, 1 minute.
  • Add butter; cream until soft and fluffy, 1-2 minutes. Beat in ricotta until incorporated.
  • Add eggs, one at a time, blending each egg in thoroughly before adding the next. Stop to scrape the sides and bottom of the bowl in between additions. Add vanilla, almond extract, and lemon juice.
  • In a separate bowl, sift together flour, cornstarch, salt, baking powder, and baking soda. Add to butter mixture, beating on low until almond blended.
  • Remove bowl from stand mixer and finish folding in the flour with a spatula, just until no streaks remain.
  • Pour batter into prepared pan, smoothing the top. Bake until lightly golden brown and top springs back when touched, about 45-55 minutes.
  • Place cake on a cooling rack and allow to cool for at least 20 minutes before removing from pan. Let cake cool completely, then remove parchment from bottom and place cake on a serving plate.

For the cherries:

  • Add pitted cherries (sliced or whole), sugar, lemon juice, salt, and vanilla bean to a sauce pot. Cook on medium heat, stirring frequently, until cherries start to get juicy and soft, about 5-7 minutes.
  • In a small bowl, whisk together cornstarch and water until completely dissolved. Pour this cornstarch slurry into the cherry mixture. Boil mixture, stirring, for about 1 minute, until mixture is thickened.
  • Remove from heat. Add almond extract; stir to combine. Allow cherry mixture to cool completely, then remove vanilla bean and discard.

For the whipped cream:

  • Add heavy cream, crème fraîche, sugar, and vanilla extract to the bowl of a stand mixer with the whisk attachment.
  • Whisk on high until mixture forms soft to medium peaks, about 5 minutes. Taste and adjust sweetening, if desired.

Assemble cake:

  • Top cake with créme fraîche whipped cream, using a spatula or spoon to create a divot in the middle to hold the cherries.
  • Scoop cooled cherries on top, scraping their juices with them.
  • Slice and serve at room temperature or cold.

Notes

If you don't have créme fraîche, regular vanilla whipped cream will still be lovely here!