I love this pound cake! There was a period a couple of years ago when I went pound cake crazy over the holidays. Each gift had a different one included so I start earlier each year trying out different recipes to keep that tradition alive. I've made a browned butter rum pound cake that's a winner and with some ricotta on hand I wanted to try this recipe from Pastry Chef Gina DePalma's book 'Dolce Italiano.'

The Ricotta makes this such a great moist cake. Suggestion is to sprinkle the top with some powdered sugar and I like adding berries on the side, however, high altitude baking is tricky, no matter the recipe revisions that I try, you get used to the fact that sometimes cakes split, sometimes they fall and then there was this one. The outer edge (approx 1") was perfect but the entire center sunk…so I filled it with berries and it looked and tasted superb.

By the way, I don't post the recipe I use for baking; preferring to post what works for 'flatlanders' and knowing those of us up in the air have to do some basic modifications with baking powder, etc…not that they always work!

Makes one 9-inch loaf cake, about 10 servings

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups fresh whole-milk ricotta
1 1/2 cups granulated sugar
3 large eggs
1/2 vanilla bean
1 teaspoon pure vanilla extract
Confectioner’s sugar, for dusting

Directions

Preheat oven to 350 degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, sift together cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes.

Beat in eggs, one at a time, scraping down sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.

Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.

Bake cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 25 to 35 minutes more.

Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely. Dust cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day (not that easy!).

Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days. The cake also freezes beautifully, wrapped in plastic, and place in a large, re-sealable plastic bag. Serve with a side of fresh fruit; pictured are blackberries.

From Dolce Italiano: Desserts from the Babbo Kitchen “Dolce Italiano” by Gina DePalma