Brown Sugar Cake with Ricotta and Blueberries


Chef Joe Flamm cinched his season 15 Top Chef win with this simple brown sugar cake, which he learned to make from the late pastry chef Todd Kunkleman at Stephanie Izard’s Girl & the Goat in Chicago. “I just fell in love with it right away, and I’ve wanted it ever since,” Flamm says. The chewy, dense confection is like a cross between a cake and a blondie. It’s delicious both by itself and dressed up with Ricotta Mousse and Blueberry Sauce.

Brown Sugar Cake with Ricotta and Blueberries
Photo: Jennifer Causey
Active Time:
20 mins
Total Time:
1 hrs 45 mins


  • Cooking spray

  • 1 1/2 cups packed light brown sugar

  • 3/4 cup (6 ounces) unsalted butter

  • 3 large eggs

  • 1 1/2 cups all-purpose flour (about 6 3/8 ounces)

  • 2 teaspoons baking powder

  • Ricotta Mousse

  • Blueberry Sauce


  1. Preheat oven to 375°F. Coat a 10 1/2- x 15 1/2-inch rimmed baking sheet with cooking spray.

  2. Place brown sugar and butter in a medium saucepan over medium, and cook, stirring often, until butter melts and mixture is combined, about 6 minutes. Remove from heat, and let cool 10 minutes.

  3. Whisk together eggs and brown sugar mixture in a medium bowl. Whisk in flour and baking powder until combined.

  4. Pour batter into prepared baking sheet, and bake in preheated oven until edges are browned and start to pull away from sides of pan, 20 to 22 minutes. Remove from oven, and cool completely, about 45 minutes.

  5. Smear Ricotta Mousse on a large platter. Invert cake on top of mousse. Cut cake into 24 rectangles. Top cake pieces with Blueberry Sauce to serve.

Related Articles