I’m in love with this new Raspberry Ricotta Cake recipe! Moist and delicious, this cake is perfect as a light dinner dessert or as a fresh, fruity coffee cake on your next brunch menu. As long as you call it coffee cake, it’s okay to eat dessert for breakfast, right?
A simple lemon glaze compliments the raspberries in this cake, but I think it would be really tasty with blueberries or blackberries, as well.
And the best part is that this pretty made-from-sratch cake can be whipped together and ready to bake in just 15 minutes or less. Enjoy! Original recipe by BON APPÉTIT magazine, MARCH 2015 As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 8 Servings
Amount Per Serving: Calories: 443 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 114mg Sodium: 397mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 2g Sugar: 40g Sugar Alcohols: 0g Protein: 10g
Original recipe by BON APPÉTIT magazine, MARCH 2015
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.