A delectable combination of creamy ricotta and tangy raspberries make for an irresistible cake.
Course
Dessert
Cuisine
American
Keyword
cake, raspberry, ricotta, vanilla
AuthorTerry Engels
Ingredients
1½cupsall-purpose flour
1½cupsricotta
½cup1 stick unsalted butter, melted
1cupsugar
1cupfrozen raspberries or blackberriesdivided
2teaspoonsbaking powder
¾teaspoonkosher salt
½teaspoonvanilla extract
3large eggs
Nonstick vegetable oil spray
Instructions
Preheat oven to 350 degrees. Grease a pan with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
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.
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.