Raspberry-Ricotta Cake

Name: Raspberry-Ricotta Cake
Ingredients: Nonstick vegetable oil spray; 1A1/2 cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; A3/4 teaspoon kosher salt; 3 large eggs; 1A1/2 cups ricotta; A1/2 teaspoon vanilla extract; A1/2 cup (1 stick) unsalted butter, melted; 1 cup frozen raspberries or blackberries, divided

10 ingredients

3 steps

Ingredients

Nonstick vegetable oil spray
1A1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
A3/4 teaspoon kosher salt
3 large eggs
1A1/2 cups ricotta
A1/2 teaspoon vanilla extract
A1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Directions

1

Preheat oven to 350A°. Line a 9a-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 A3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining A1/4 cup raspberries over top.
3

Bake cake until golden brown and a tester inserted into the center comes out clean, 50a60 minutes. Let cool at least 20 minutes before unmolding.