Raspberry Ricotta Cake

Growing up, it felt like we were always getting together with my extended family for “cake and coffee.” While I was an early coffee fan (hi, coffee ice cream cake for my 8th birthday), I wasn’t really there for the coffee. Come to think of it, I wasn’t really there for the cake either. I was there because my parents knew it was important to be surrounded by family even when it wasn’t a holiday. Aunts, uncles, cousins, siblings, grandparents: so many of my childhood memories include all of those people. It wasn’t until I was older that I realized not all families are as close as mine has always been (for better or for worse!). But in all seriousness, growing up surrounded by my family made me feel secure, loved, and part of something bigger than myself. Especially now that I have a daughter, I realize the importance of being surrounded by loved ones. And if cake and coffee are part of the excuse for getting together, all the better!

This Raspberry Ricotta Cake is ideal for any such occasion. Paired with coffee or tea, served in the late afternoon, following dinner, or even as a special breakfast (!), it feels like a giant hug from your best friend. The ricotta in the batter makes the cake sumptuously creamy—yet magically light—while the raspberries add a tart burst. I like to dust it with powdered sugar before serving, and even though I always swear I’ll only have one piece, I usually end up going back for more. It’s a snap to throw together and makes the house smell like vanilla and sugar while it bakes. 

Make it for your own “cake and coffee” gathering, for your coworkers, or even just for yourself when you need a little extra TLC. But make it. You’ll be glad you did.

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