When my mom and I cook, we really cook. Like we have leftovers for at least 2 days during the week [for both families] after we have our big Sunday meal. Which is awesome! I am a huge fan of leftovers and they are always on our weekly menu plan. After we made Momma’s Lasagna a few weeks ago, we had a ton of leftovers. We had 3 extra lasagnas and a tub of ricotta when all was said and done. And we couldn’t let any of that go to waste. Not even the tub of ricotta. Solution? Ricotta Cake with Strawberry Pineapple Compote. [The answer is always cake by the way.]
My mom was the one who said she wanted a ricotta cake. I had never had one before but she kept saying “You need to make me a ricotta cake with your mixer.” [Everything is “with your mixer” when it comes to cooking now. My kitchenaid pretty much rules my kitchen.] She even found a recipe and emailed it on over. Well, I guess I’m making a ricotta cake then.
And guess who is glad they did? This girl! It was sort of like a pound cake but not quite. It was dense but it was super moist at the same time. [Which totally sounds like pound cake but it has a different texture.] But I didn’t want a plain ricotta cake, so I decided to make a compote. Everything is better with fresh fruit sauteed in butter and sugar. Everything. Oh and topped with homemade whipped cream too. [Everything.]
In the end, momma was right. A ricotta cake was the way to go. The strawberry pineapple compote was my idea though. [Toot toot my own horn.] The two fruits go really well together. Really well. Like this isn’t the last time you’ll see them together because I made more stuff with them well. [And I really want to say more “stuffs” because that’s how I would say it to you face to face but I refrained. Sorta.]
Ricotta Cake with Strawberry Pineapple Compote
Ingredients
- For the Cake -
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta
- 1 teaspoon vanilla extract
- For the compote -
- 5 large strawberries, cut
- 3 chunks of pineapple
- 2 tbs butter
- 2 tbs sugar
- 1 tbs lemon
- For the whipped cream -
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 and grease a springform pan.
- Mix together flour, baking powder, baking soda and salt in a bowl.
- Blend the butter and the sugar until fluffy.
- Add in the egg, ricotta and vanilla.
- Slowly add in the dry ingredients and mix until blended.
- Pour into your pan and bake for 45 minutes, or until a toothpick comes out clean in the center.
- Let cool.
- For the compote -
- Melt the butter and sugar in a small saucepan.
- Add the fruit and lemon and bring to a slow boil.
- Once it boils, mash the fruit a little to expel the juices.
- Let simmer for 3-5 minutes.
- Remove from heat.
- For the whipped cream -
- Pour heavy whipping cream into a chilled bowl.
- Using a stand or hand mixer, mix for 2-3 minutes until soft peak form.
- Add your sugar and vanilla.
- Mix for an additional minute until it the peaks are firmer.
- Assembly -
- Cover the cake with the whipped cream and add the compote.
- Enjoy!
Like this easy sweets recipe? Be sure to check out:
- White Chocolate Mousse - February 16, 2024
- Slow Cooker Ground Beef Tacos - October 30, 2023
- Pumpkin Cream Iced Chai Latte - October 23, 2023
Cathy@LemonTreeDwelling says
I like the way your mom thinks! This looks AMAZING, Kelley!!
Kelley says
Thanks so much! Mom knows best 🙂
Kathy Penney @ Sparkles And A Stove says
Thank you for introducing me to my new best friend. This cake. Pinned!
Kelley says
Haha! My pleasure Kathy! Thanks for pinning 🙂
Jeanine says
Will this feed about 8-10 people?
Kelley says
It should. Its the size of a normal cake, so depending on how big you cut your slices, you should be good!
Gretchen says
Is the lemon in the compote lemon juice, lemon rind or the pulp of the lemon?
Kelley says
Juice. 🙂
DearCreatives (@DearCreatives) says
Looks so yummy! Hope to try it this spring! Thanks for linking up with My Favorite Things party! Stop by anytime! & hope to see you again this week. Theresa @DearCreatives
Kelley says
Thanks so much! Its perfect for Spring!
Pam says
What size springform Pan?
Kelley says
I used a 9 inch one.
Jelli says
Kelley, this looks fantastic. I literally passed by it about 3x when scrolling through the linky at Tatertots and Jello and every.single.time thought, “YUM!” I’ve never had ricotta cake either, but it looks like it’s time to change that. Mmm!
Kelley says
Thanks Jelli! And yes! Try ricotta in cake. Sooo worth it! 🙂
Crystal says
Super delicious!! It looks so amazing and perfect for spring. Thanks so much for the recipe!!
Kelley says
My pleasure! Hope you enjoy it!
Carole says
Do you put the whipped cream and compote on cake and then store same in refrigerator or do you add whipped cream and compote just before serving?
Kelley says
I would put it on just before serving. That way its fresh! Either way works though. Hope that helps!
Tannis Stewart says
I can’t seem to find the recipe for strawberry pineapple compote recipe.
Kelley says
It should be there now! Sorry about that!