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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.
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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