Raspberry-Ricotta Cake
A moist and elegant cake that combines the creamy richness of ricotta cheese with sweet-tart raspberries. This golden-brown dessert features a tender crumb and beautiful berry-studded top.
Ingredients
- •1 spray 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 unsalted butter
- •1 cup frozen raspberries
Cooking Instructions
- 1.
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.
10 min
- 2.
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 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
15 min
- 3.
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.
80 min
- 4.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
