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- 10 tablespoons unsalted butter (at room temperature)
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons canola oil
- 2 large eggs
- 1 tablespoons vanilla
- 1 tablespoon honey
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/2 cup + 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup drained ricotta (drained overnight in a sieve lined with cheesecloth; may not be necessary if ricotta isn’t at all wet)
- 1/4 cup + 1 tablespoon sour cream
- Raspberries, blueberries, blackberries or sliced stone fruit
View Full Recipe at Amateur Gourmet
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