Italian Ricotta Cake with Plums is a moist, tender cake — and the perfect recipe to use delicious late-summer stone fruit!
In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, cream sugar and room-temperature butter until light and fluffy. Then add in the ricotta* and beat on medium-high speed for another 2 minutes or so, until well combined and aerated again.
*Note to use WHOLE /FULL FAT milk ricotta cheese. Strain to remove excess liquid as needed.