This recipe was in Bon Appetit this summer. Being cherry season I had to try it with cherries instead of the suggested raspberries. I always buy a bag and then cannot eat them all fast enough. This was a great solution.
1.5 cups of all purpose flour
1 cup of sugar
2 tsp baking powder
3/4 tsp salt
3 large eggs
1 cup of ricotta cheese
.5 cup of sour cream or any combination of the two to make 1.5 cups
.5 tsp vanilla
1 stick, 4 oz, unsalted butter, melted
1.5 cup of fresh cherries, pitted and cut in half
dusting of sugar
Preheat oven to 350. Butter and line a 9 inch pan with waxed paper or parchment paper. Butter the paper or use a nonstick baking spray.
Whisk the dry ingredients in a large bowl.
Whisk ricotta, sour cream and vanilla in a medium bowl until smooth.
Fold into dry ingredients just until blended. Fold in melted butter. Fold 1 cup of cherries into the batter gently. Pour in to the pan. Scatter the last .5 cup over the batter.
Dust with regular sugar.
Bake until golden brown and the cake tester comes out clean. This should be 45 – 55 minutes depending on our oven. Wait 20 minutes before unmolding.
You can do this 2 days ahead wrapped in saran at room temp. I have also frozen this successfully.