I first read about everyday cake on Molly Wizenberg’s blog (yes I’m still obsessed with her, and yes I promise I will do a cookbook review on her A Homemade Life). That is truly an Aha moment. Being a converted sweet breakfast person means unlike my dad, I still cannot eat a piece of birthday cake or anything dessert-like in the morning. I used to think cakes have to have frostings and celebratory meaning. I don’t like overly sweet frosting and don’t have too many things to celebrate, which means I don’t eat cakes often. However, it’s a totally different story for everyday cakes.
).Thus, I present you the Blackberry Ricotta Cake. It’s my perfect everyday breakfast cake. I know it’s a keeper the moment I started to eat it with a spoon rather than cut into pieces.
P.P.S: I got a new Cuisinart mixer!!! My old pink one is doing okay, but I need a bigger one to mix bread dough. It’s from the commercial line and is really powerful. Super excited!🥳
Blackberry Ricotta Cake
Yield: one 6 inch cake
Recipe adapted from Orangette‘s Raspberry-ricotta cake
Author: HerBakingLab
Materials:
1. 70g (1/2 cup) all-purpose flour
2. 50g (4tbsp) granulated sugar
3. 2/3 tsp baking powder
4. 1 Large egg
5. 1/4 tsp kosher salt
6. 108g (1/2 cup) whole milk ricotta cheese
7. 1/4 tsp vanilla extract
8. 37g (1/3 stick) melted unsalted butter
9. 40g (1/3 cup) blackberry, fresh or frozen
PROCEDURE:
1. Preheat oven to 350°. Line a 6”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. Whisk the egg, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by blackberries (reserve several to put on top), taking care not to crush berries. Scrape batter into prepared pan and scatter remaining blackberries over top.
3. Bake cake until golden brown and a tester inserted into the center comes out clean, 30-35 minutes. Let cool at least 20 minutes before unmolding.
OBSERVATIONS & Notes:
1. Cake can be stored tightly wrapped or in an air-tight container for 2-3 days, room temperature or in the fridge. Although I think it tastes better straight from the fridge.
2. Molly adapted the recipe from Bon Appetit and it originally called for raspberry. I don’t have any on hand, so I switched to blackberry and reduced the sugar amount (as blackberry is sweeter). The cake turned out perfectly sweetened for my taste.
3. If you want to make a 9 inch cake, triple my recipe amount or just use Molly’s recipe. I found 6 inch cake is the ideal size for one to eat alone without worrying about the cake going bad. But it is a VERY GOOD everyday cake and you may want to make a bigger one. Just saying. 
