This buttery cake is beautifully subtle with notes of vanilla and packed with fresh blackberries. We took it one step further and added a whipped honey ricotta, an extra drizzle of honey, and crowned it with more blackberries for some drama, but trust us, the cake recipe by itself is perfectly delicious as is. Serve at your next weekend brunch, with an afternoon cup of tea or coffee, or for an elegant dessert.
- 1 1/ 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/ 4 teaspoon salt
- 3 large eggs
- 1/ 2 teaspoon vanilla extract
- 1 1/ 2 cups ricotta
- 1 (4-ounce) stick unsalted butter, melted and cooled
- 1 1/ 2 cups blackberries
Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan.
Combine flour, sugar, baking powder and salt in a large bowl.
In another bowl, beat the eggs with the ricotta and vanilla extract until smooth. Pour this mixture into the flour mixture and gently stir until well combined and no patches of flour remain. Fold in the melted butter until incorporate. Stir in 1 cup of blackberries. Pour batter into prepared pan and top with remaining blackberries.
Bake for about 1 hour until the edges become slightly brown. Let cool for 20 minutes before unmolding. Top with whipped honey ricotta, a drizzle of honey, and more blackberries, if desired, or serve cake as is.