RICOTTA CAKE

If you've read my writings long enough, you know my love story with cakes. Of all the cakes - and believe me, I've had my share of different types of cakes in my life - Simple book cakes grabs me every time. Fingers in the nose.

My wedding cake was a book cake. Who was soaked in rum and filled 

But, as any baker (or cook) knows, we are always (and I mean ALWAYS) looking for the best recipe from our favorite dish.

What can I say... we're a crazy group. I think I found something better than my favorite cake.

It's sweet, but not too sweet, hints of vanilla flavor everywhere, moist  , easy to make, less than 15 minutes to assemble and 60 minutes to cook. It's hot, cold and all the temperatures in between. . Delicious with all kinds of toppings - fruit, cream, ice cream and everything you think.

But alone, it's simply a little bite of paradise. You have to do this today and fall in love.
Believe me. If I'm wrong, I challenge you to come back and yell at me via the comments.

made a 9-inch bread cake, about 10 servings Source: Gina DePalma's Dolce Italiano

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups fresh whole milk ricotta (NOTE if the ricotta is too wet, take the time to drain it)
 1 1/2 cups granulated sugar
3 large eggs (at room temperature)
1/2 vanilla bean (I use vanilla paste and I used 1 teaspoon) If you can't find vanilla paste, you can increase your vanilla extract to 1/2 teaspoon)
1 1/2 teaspoons pure vanilla extract Confectioner sugar, to sprinkle (you can follow this path to make it pretty, but it doesn't need it