Jordan: Somehow Kitra has suggested a fruit-based cake for the second time in a row and y’all, I am here for it.
Kitra: In fairness, when I was looking at the photos for this post I also said “you’ll have to judge yours because I find the gooey strawberry bits very unappealing.”
Kitra finds cakes with fruit in them to be squishy and weird after about the first 8 hours (only slightly exaggerating).
Nah, that’s accurate. I also don’t like the way they discolor over time, and that in DC summers it only takes like a day to grow mold.
However, if you—like me—are fine with a slightly ugly cake that has to be stored in the fridge, summer is peak cake time. The fruit cooks down until it’s kind of jammy and delightful. You don’t need frosting, just some whipped cream or nothing at all. Summer fruit cakes are the ideal breakfast cake, which we’ve established many times is the ideal genre of cake.
And, while I prefer to use my fruit in a pie (highest calling for fruit), or ice cream (also good), I’m happy to keep trying them. This time I was drawn in by ricotta, which I love and also already had in my fridge.
It’s a good cake! The ricotta keeps it moist and tender, and the edges get a beautiful crispiness that contrasts well with the fluffy center.
It was also pretty easy. (Unless you use cherries and don’t have a cherry pitter which took… some time. I have stainable countertops.)
We offer some flavor combinations in the recipe notes, since the base takes on extra flavorings really well. Mine came out as a nice bright lemon cake.
And mine turned out like a good, classic coffee cake.
The one word of warning we have is that this is a very thick cake, as you can see below. This means it will serve well for breakfast or a hearty afternoon snack, but if you want a slice for a light dessert, we’ve suggested that you could get away with half the batter in a smallish pan.
I’d describe the current cake as hefty. It’s also delicious, so hefty is good.Read More