Easy Italian Breakfast Cake
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4.5
108 reviews
Excellent
Easy Italian Breakfast Cake
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This Italian Breakfast Cake is filled with chocolate chips & made incredibly delicious and moist with the addition of ricotta cheese.
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Ingredients
- 2 cups flour (all purpose or cake flour)
- 2 teaspoons baking powder
- 1 pinch salt**
- 1/4 cup butter (melted & cooled)**
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup ricotta cheese
- 1 teaspoon vanilla
- 3/4 cup chocolate chips* divided (semi sweet, milk or a mixture, you can even use regular chips)
*I left a couple of tablespoons to sprinkle on top of the batter before baking.
**If using unsalted butter then add 1/4 teaspoon of salt.
EXTRAS
- 2-3 tablespoons icing sugar/powdered sugar for dusting
- 2-3 ounces melted dark or milk chocolate for drizzling
Instructions
- Drain the ricotta in a sieve for about 15-20 minutes. If the ricotta is thick then there really is no need to drain.
- Pre-heat oven to 350° (180° celsius). Grease and flour a 9 inch (23 cm) bundt pan.
- In a medium bowl whisk together flour, baking powder and salt.
- In a medium mixing bowl beat together the melted butter, sugar, eggs and egg yolk for one minute, add the ricotta cheese and beat for another minute then add the flour mixture and vanilla and beat again for one minute, until smooth. Fold in chocolate chips.
- Spoon the batter (which will be thick) into prepared cake pan, sprinkle with remaining chips and bake for approximately 30-35 minutes. Check for doneness with a toothpick. Let cool, remove from pan, drizzle with melted chocolate and or dust with icing sugar if desired. Enjoy!
Notes
- Depending on your oven or cake pan of choice, the cake may take longer to bake.
- To make homemade cake flour, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
- The cake can be kept at room temperature, be sure to keep it in an air tight container or in a covered cake dish. It will keep for 2-3 days. Or keep it tightly wrapped or in an airtight container in the fridge. It will keep for up to 7 days in the fridge.
- This Cake can also be frozen, be sure to wrap the cooled unglazed cake tightly with plastic wrap then wrap again with foil, place in an airtight container or freezer bag. It will last up to 3 months in the freezer.
- To thaw the Cake remove it from the container or freezer bag, but still wrapped and let it thaw at room temperature. Should take about 2-3 hours.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
52mg
(17%)
Sodium
57mg
(2%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
225IU
(5%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 57mg | 2% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 225IU | 5% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
108 reviews
Excellent
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