2 cups flour
1 teaspoon baking powder
1 cup sugar
1 egg, at room temperature
2/3 cup half and half, at room temperature
1 cup whole milk ricotta
1/2 cup canola oil
1 teaspoon vanilla paste
1 cup fresh cranberries
Preheat oven to 350. Grease and flour a standard loaf pan. In a medium bowl, whisk together the dry ingredients. Set aside.
In a medium bowl or the bowl of a stand mixer, beat together the egg, ricotta, half and half, oil and vanilla paste. Slowly stream in the dry ingredients (while the mixer is running!) and mix to combine. Fold in cranberries. Pour into prepared pan, bake 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Unmold to a wire rack and cool.
I was asked to come up a recipe that paired well with Lipton tea. Since it is the holiday season, I thought I’d come up with a simple cake that could be served as dessert or better, yet for breakfast! I combined rich ricotta and fresh cranberries to create a cake that is moist, slightly tangy and full of bright cranberry flavor.
I ate it plain, but it would also be good with a drizzle of thinned leftover cranberry sauce, sprinkled with powdered sugar or even toasted and spread with butter. The choice is yours: classic dessert or decadent breakfast?
Sponsored post by Lunchbox, all opinions and recipe are 100% my own.