Easy Italian Breakfast Cake
User Reviews
4.5
Easy Italian Breakfast Cake
Description
This cake begins with draining ricotta to reduce moisture, then mixing it with melted butter, sugar, eggs, and vanilla. Dry ingredients including flour, baking powder, and salt are whisked separately and combined into the ricotta mixture, then semi-sweet chocolate chips are folded in. The thick batter is baked in a greased bundt pan at 350° F (180° C) for 30-35 minutes until a toothpick inserted comes out clean. After cooling, the cake can be drizzled with melted chocolate or dusted with powdered sugar for added sweetness.
The ricotta contributes moisture and a tender crumb, while the chocolate chips add bursts of flavor. The cake has a gentle richness suitable for breakfast or an afternoon treat.
The notes caution that baking times may vary by oven and pan type and suggest how to make cake flour by substituting some flour with cornstarch for a softer texture. Storage instructions include keeping the cake covered at room temperature for a few days, refrigerating for up to a week, or freezing for up to three months wrapped tightly. Thawing should be done at room temperature while wrapped.
Ingredients
- 2 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1/4 cup butter melted and cooled
- 3/4 cup granulated sugar
- 2 large egg
- 1 large egg yolk
- 1 cup ricotta cheese
- 1 teaspoon vanilla
- 3/4 cup semi sweet chocolate chips milk or mixture or regular chips, divided
*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 powdered sugar for dusting
- 2-3 ounces dark chocolate or milk chocolate, melted 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
- Baking times can vary depending on oven and pan type; check doneness with a toothpick.
- Make cake flour at home by replacing 2 tablespoons of all-purpose flour per cup with cornstarch and sifting thoroughly.
- Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 7 days.
- Freeze wrapped cake tightly in plastic wrap and foil for up to 3 months; thaw wrapped at room temperature for 2-3 hours before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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