Raspberry-Ricotta Cake
Easy · 10 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- Nonstick Vegetable Oil Spray
- 1.5 c. all-purpose flour
- 1 c sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1.5 c. ricotta
- 1/2 tsp vanilla extract
- 0.5 c. (1 stick) unsalted butter, melted
- 1 c frozen raspberries or blackberries, divided
Instructions
- 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 3/4 c. raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 c. 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 in room temperature.
Tags: pepperplate-import