3 large eggs
½ cup sugar
6 tbsp melted butter
1 cup ricotta (can be part skim)
1 cup sour cream ( low-fat is ok)
1 tsp vanilla
¾ cup flour (can use gluten free!)
½ tsp salt
1 ¼ tsp baking powder
1 ½ cup fresh or frozen blueberries
preheat oven to 350 degrees. Grease a 8 or 9-inch pan
I like my springform
Beat eggs and sugar, add butter, ricotta, sour cream, and vanilla until well combined,
Add the dry ingredients and stir gently to combine
Pour into prepared pan and sprinkle the berries evenly on top.
Bake the cake for about 50-60 minutes
*the cake will be soufflé like, let rest 30 minutes before cutting. Delicious warm!
Always be free to experiment with different fruit or berries, enjoy!
This is a perfect addition to your brunch… feel free to substitute any seasonal fruit.
Simple Peach Buttermilk Cake
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ stick butter, unsalted, softened
2/3 cup sugar
½ tsp vanilla
1 large egg
½ cup buttermilk
About a cup of sliced peaches or any fruit you choose
Preheat oven to 400 degrees
Butter and flour a 9-inch spring form pan
Whisk dry ingredients in a small bowl and set aside
In a mixer beat butter and 2/3 cup of sugar until pale and fluffy
Beat in vanilla and egg and beat well
At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
Spoon batter into cake pan and arrange your choice of fruit on top.
Bake until cake is golden, around 20 minutes.
Cool in pan 10 minutes,
Very pretty with a sprinkle of powdered sugar
6 1” slice baguette
1 cup milk
3 eggs divided
½ cup grated parmesan cheese
¼ tsp salt and pepper
pre-heat oven 400 degrees
butter 9×12 baking dish
place bread in baking dish
wisk 1 cup of milk , 1 egg and salt and pepper
pour over the bread and top with cheese
press lightly and let sit for 15 – 30 minutes
dot with butter and bake for 20 – 25 minutes until
top with mixed spring greens or arugala tossed in vinaigrette and poached egg.
2 tsp red wine vinegar and 1 tbsp olive oil
salt and pepper