Berry season is upon us once again. Strawberries ripening in the nearby fields allow that once a year experience of enjoying fully ripened berries at their peak.
Raspberries aren’t quite ready yet but the non-local ones in the supermarket have been very tasty lately suggesting that raspberry season comes sooner and is being enjoyed elsewhere already.
Raspberry Ricotta Buckle
1 cup ricotta
¾ cup sugar
2 large eggs
¼ cup unsalted butter, melted
1 tablespoon vanilla
2 tablespoons lemon juice
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Streusel and Fruit
1 cup all-purpose flour
¾ cup sugar
½ teaspoon baking powder
Pinch ground cinnamon
6 tablespoons unsalted butter, melted
3 cups fresh or thawed, frozen raspberries
- Preheat oven to 350 degrees F. and grease a 9x13 pan.
- Wisk the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice together.
- In a separate bowl sift together flour, baking powder, baking soda and salt.
- Add to ricotta mixture and stir just until blended and spread into prepared pan.
- For the streusel, stir together the flour, sugar baking powder and cinnamon then stir in the melted butter until the mixture is evenly combined.
- Layer the raspberries evenly over the batter. (If using thawed, frozen berries, drain excess juice and toss with 2 tablespoons flour.
- Top the fruit with the streusel.
- Bake for 45 to 55 minutes or until a tester inserted in the center of the cake comes out clean
- Cool cake in the pan before serving.
- The cake will keep wrapped and unrefrigerated for 3 days.
Notes, Tips and Suggestions
- Blueberries, blackberries or strawberries might be berry good alternatives to raspberries.
- Cut and serve directly from pan.
- This recipe doesn't recommend refrigerating the coffee cake as refrigeration renders it stale much faster. This is true for bread as well and I recently read it becomes stale six times faster if stored in the refrigerator. Too long on the counter however and you may end up with a great specimen for an interesting science experiment. To be safe, if you can't use it within a couple of days it's better off in the freezer.