Raspberry Ricotta Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 portions
Ingredients
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • ¾ tsp. kosher salt
  • 3 large eggs
  • 1½ cups ricotta
  • ½ tsp. vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries, divided
Instructions
  1. Preheat oven to 350 F
  2. Line a 9"-diameter cake pan with parchment paper lightly coated with non-stick spray
  3. Mix the first 4 ingredients in a large bowl
  4. Put the ricotta, eggs and vanilla in a medium bowl and whisk until smooth
  5. Fold in the ricotta mixture into the dry ingredients until just blended and then fold in the melted butter
  6. Mix in the raspberry (try not to crush them...easier said than done!)
  7. Transfer the batter into the cake pan
  8. Scatter the remaining raspberries on top of the cake
  9. Bake in the oven 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean
  10. Set aside for 20 minutes before removing from the pan
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/raspberry-ricotta-cake/