Sweet & Rustic Pumpkin Ricotta Cake
Recipe by Shaye Elliott. This sweet and rustic pumpkin ricotta cake is simple to throw together for a quick after-dinner treat! The cake itself is extra sweet, perfect for sweet tooths!
Instructions
- Preheat the oven to 350°F. Line a 9” springform pan with parchment paper. Lightly coat the inside of the pan with olive oil and set aside.
- In a stand mixer, combine the butter, sugar, ricotta, pumpkin puree, and vanilla extract. Whisk on medium-high speed for 5 minutes until smooth.
- Add in the eggs, one at a time, and continue to whisk together until homogenous.
- In a second bowl, sift together the flour, cinnamon, allspice, sea salt, and baking soda.
- Pour the flour mixture into the pumpkin mixture and whisk together until just combined.
- Pour the mixture into the cake pan and use a spatula to smooth the top, spreading it evenly in the cake pan. Sprinkle the remaining 3 tablespoons of sugar over top of the cake.
- Transfer the cake to the oven and bake for 50-55 minutes or until golden and completely set. Remove the cake from the oven and allow it to cook slightly before removing it from the pan.
- Line the edge of the cake with the hazelnuts, placing them evenly along the edges. Slice, serve, and enjoy!