Fresh Fig & Ricotta Cake | Barefoot Contessa
"{title} - A {category} recipe from Barefoot Contessa...."
INGREDIENTS
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10 tablespoons (1¼ sticks) unsalted butter, at room
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temperature
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1 cup granulated sugar
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3 extra-large eggs, at room temperature
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1 cup fresh whole milk ricotta, at room temperature
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2 tablespoons sour cream
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1 teaspoon pure vanilla extract
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½ teaspoon grated lemon zest
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1¼ cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon kosher salt
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8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
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1 tablespoon turbinado sugar, such as Sugar in the Raw
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Crème fraîche, for serving
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