Raspberry-Ricotta Cake

By kathryns

Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Ingredients

• Nonstick vegetable oil spray
• 1-1/2 all-purpose flour
• 1 c sugar
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 3 large eggs
• 1-1/2 c ricotta
• 1/2 tsp vanilla extract
• 1/2 c (1 stick) unsalted butter, melted
• 1 c frozen raspberries or blackberries, divided

Preparation

Step 1

Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.