One Bowl Yogurt Ricotta Cake

One Bowl Yogurt Ricotta Cake

This light and fluffy Yogurt Ricotta Cake is the perfect way to celebrate the weekend! It's a breeze to whip up with minimal effort and clean-up. Packed with moist ricotta cheese and sweet bursts of cranberries, it's a guaranteed crowd-pleaser.

If you make this recipe, do remember to tag @kanikas__kitchen. I would love to see your creations.

About Me

I am Kanika and thanks for stopping by.

As you browse through, you will find recipes that are quick to make, achievable, healthy and made with simple and low cost ingredients and more importantly that, you will love to cook!

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Ingredients

  • 3 Eggs
  • 1 cup + 2 tablespoons Greek yogurt
  • 2/3 cup Coconut sugar (or brown sugar)
  • 2 teaspoons Vanilla extract
  • 1/3 cup Light olive oil
  • 2 teaspoons Baking powder
  • 2 ¾ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 cup Ricotta cheese
  • ¼ cup Dried cranberries
  • 1 tablespoon Brown sugar (for topping)

Method

  • Preheat your oven to 170°C (338°F) and line a baking dish with parchment paper.
  • In a large bowl, whisk together the eggs and yogurt until frothy and well combined.
  • Add the sugar, vanilla extract, and olive oil to the wet ingredients and whisk again until smooth.
  • In a separate bowl, whisk together the flour, baking powder, and baking soda.
  • Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix!
  • Pour the batter into your prepared baking dish.
  • Dollop spoonfuls of ricotta cheese over the batter, then sprinkle with dried cranberries and top with brown sugar.
  • Bake for 40-45 minutes. After 30 minutes, reduce the oven temperature to 160°C (320°F) to prevent the top from browning too quickly.
  • A toothpick inserted into the center of the cake should come out clean when the cake is done.
  • Let the cake cool completely in the pan before slicing and serving.
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