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Raspberry Ricotta  Cake

  • Nonstick vegetable oil spray

  • 1½ cups all-purpose flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • ¾ teaspoon kosher salt

  • 3 large eggs

  • 1½ cups ricotta

  • ½ teaspoon vanilla extract

  • ½ cup (1 stick) unsalted butter, melted

  • 1 cup frozen raspberries or blackberries, divided

 

rasberry ricotta.jpg

  • 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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