Ricotta Raspberry Cake
A delectable combination of creamy ricotta and tangy raspberries make for an irresistible cake.
Ingredients
- 1½ cups all-purpose flour
- 1½ cups ricotta
- ½ cup 1 stick unsalted butter, melted
- 1 cup sugar
- 1 cup frozen raspberries or blackberries divided
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 3 large eggs
- Nonstick vegetable oil spray
Instructions
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Preheat oven to 350 degrees. Grease a pan with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
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Whisk eggs, ricotta, and vanilla in a bowl until smooth. Now fold dry ingredients in until well-combined. Then gently fold in the butter, followed by ¾ cup of your raspberries. Pour the batter into your greased pan and sprinkle last ¼ cup raspberries on top.
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Bake the cake until golden brown and cooked through, 50–60 minutes. Insert a toothpick into the center; if it comes out clean, remove from the oven. Let cool at least 20 minutes.
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Serve and enjoy! 😀
