KIDS BAKE EASTER: A Very Berry Ricotta Coffeecake

This one-bowl wonder is easy enough for children to bake with a little help from an adult, depending upon age and ability. It’s also perfect for the adult baker without scads of extensive experience. I’ve used a mix of berries as I had them on hand, but if you only have one sort of berry, the cake will be fine. It is a moist cake and keeps for several days, so make sure it’s done when you remove it from the oven and test it. Based on, with many thanks, Ina Garten’s Blueberry Ricotta Breakfast Cake.

Makes one (9-inch) cake-- 8 servings

Requires a 9-inch springform pan

Ingredients

10 tablespoons 1 ¼ sticks salted butter, softened
1 cup granulated sugar—plus one tablespoon for topping
3 large eggs at room temperature
1 cup part-skim ricotta
2 tablespoons sour cream or full-fat plain Greek yogurt
1 teaspoon vanilla extract
Zest of one medium orange
1 ¼ cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt- I use Morton’s
1 teaspoon ground cinnamon, divided (1/2 teaspoon in batter; ½ teaspoon on top of cake)
½ teaspoon ground ginger
1 ½ cups mixed berries – black berries, blueberries, and raspberries, divided
1/2 cup chopped walnuts, toasted
Sifted powdered sugar for dusting after cake is baked

Instructions

PREHEAT Oven to 350F. Set rack at center. Grease and flour 9-inch springform pan. Line a half-sheet pan with foil or parchment paper.
BEAT BUTTER AND SUGAR for 3 minutes using an electric mixer until light and fluffy. With mixer on low, add eggs one at a time, mixing well after each addition. Add the ricotta, sour cream, vanilla, and orange zest and mix well. (The batter will look curdled.)
ADD THE FLOUR, baking powder, salt, ½ teaspoon cinnamon, and ½ teaspoon ginger on top of the butter mixture and, using a teaspoon, mix it together lightly before turning the mixer on and mixing until just incorporated. Stir in 1 cup of the berries carefully.
TURN THE BATTER OUT into the prepared springform pan, even out with a rubber spatula, and add the other half-cup of berries on top. Add the toasted walnuts evenly over the berries. In a small cup, stir together the reserved tablespoon of sugar with the other ½ teaspoon of cinnamon and sprinkle it on top. Place pan on prepared sheet pan.
BAKE 45-55 minutes or until a toothpick inserted at the center comes out clean. Transfer just the cake pan to a wire rack and cool 10 minutes. Using a thin knife, go around the edges of the cake to make sure it isn’t sticking. Release and remove the sides of the springform pan and dust the cake with a little powdered sugar. Let cool to serve warm or at room temperature.
STORE COVERED at room temperature for a day or two or in the fridge for a few days.