Preheat oven to 350 degrees. Lightlty grease a 8 inch round cake pan that is at least two inches thick. You can also use 8 inch square.
Beat eggs and sugar until smooth.
Add butter, ricotta, sour cream and extract. Beat until combined
Add flour, salt, baking powder and stir till combined.
Pour batter in pan. Scatter berries evenly over top.
Bake for 50 minutes until tester inserted in center comes out moist but without smears of raw batter. Edges should be slightly brown and should appear set. (If you used frozen berries it will need more time.
Remove from oven and sprinkle the top with cinnamon-sugar.
Let rest 1/2 hour to firm up before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (157g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 117 (53%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.4mg||12 %|
|Sodium 3639.7mg||126 %|
|Potassium 161.2mg||4 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 22g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
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