RASPBERRY-RICOTTA CAKE

RASPBERRY-RICOTTA CAKE image

Yield 8

Number Of Ingredients 10

Nonstick vegetable oil spray
1ÃÂ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
ÃÂ¾ teaspoon kosher salt
3 large eggs
1ÃÂ½ cups ricotta
ÃÂ½ teaspoon vanilla extract
ÃÂ½ cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divid

Steps:

Preheat oven to 350ÃÂ°. Line a 9Ã¢ÂÂ-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 ÃÂ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ÃÂ¼ cup raspberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50Ã¢ÂÂ60 minutes. Let cool at least 20 minutes before unmolding. Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.