Raspberry Ricotta Cake

Raspberry Ricotta Cake

Yield: 8 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

Instructions

  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.
  2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
  3. 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 un-molding.
  4. Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
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