Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake

 
Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. This cake is a real crowd pleaser, extremely moist and so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar 

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Follow directions on cake mix box and pour into a greased & floured  9 x 13-inch baking pan.
  4. Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  5. Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
  6. Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  7. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  8. Enjoy!

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Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious❤️❤️

 

Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious

  • Servings: 12
  • Difficulty: Easy

Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️

Ingredients

  • 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt, pink Himalayan
  • 3/4 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 2 Tablespoons orange zest
  • 1/3 cup fresh orange juice
  • 1 cup sour cream (we use Daisy)
  • 4 large eggs
  • 1/4 cup canola oil
  • 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
  • Powdered sugar for topping

Directions

  1. Preheat oven to 350ºF.
  2. In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
  3. Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
  4. Add 1 egg at a time then mix in vanilla.
  5. On low speed,  mix in orange zest then slowly add orange juice and the oil until well blended.
  6. Slowly mix in 1/2 cup at a time,  the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
  7. Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
  8. Add the flour-coated cranberries and gently fold them into the batter.
  9. Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
  10. Pour batter into bundt pan and bake 50-65 minutes depending on your oven.  Test with a toothpick. Toothpick should come out clean.
  11. Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
  12. Sprinkle with sifted powdered sugar when completely cooled.
  13. Serve and enjoy!

Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.

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