Raspberry-Ricotta Cake

Raspberry-Ricotta Cake
Raspberry-Ricotta Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Nonstick vegetable oil spray

  • 1 1/2

    cups all-purpose flour

  • 1

    cup sugar

  • 2

    teaspoons baking powder

  • 3/4

    teaspoon kosher salt

  • 3

    large eggs

  • 1 1/2

    cups ricotta

  • 1/2

    teaspoon vanilla extract

  • 1/2

    cup (1 stick) unsalted butter, melted

  • 1

    cup frozen raspberries or blackberries, divided

Directions

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

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