Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
1 ¼csugar
½colive oil
2tspvanilla
¼tspalmond extract
2eggs
1egg yolk
1 ¼cricotta cheese
1tspbaking powder
¼tspbaking soda
½tspsalt
1 ½cflour
2cassorted berries
1tbspDemerara sugar
Instructions
Preheat oven to 350 degrees. Grease and line a 9” springform pan.
Clean and sort the berries. Chop any large berries so that they are all roughly the same size.
In a large bowl, stir together the sugar, oil, vanilla, and almond extracts until they are well combined.
Add the eggs and egg yolk, one at a time, stirring well after each addition.
Add the ricotta and stir well.
Stir in the baking powder, baking soda and salt. Mix well.
Fold in the flour, stopping when it is just mixed in.
Pour one-half of the batter into the prepared pan. Distribute half of the berries over the top of the batter. Spread the remainder of the batter over the berries in the pan and sprinkle with the rest of the berries. Sprinkle with demerara sugar.
Bake for 55-65 minutes until a tester comes out clean. If the cake is browning too fast cover with aluminum foil after 40 minutes.
Cool for ten minutes. Remove from the pan and let cool completely on a wire rack.
Recipe Notes
Note: if you don't have a springform pan a 9" cake pan will also work