Raspberry Ricotta Cake
Total time
- 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
- Preheat oven to 350 F
- Line a 9"-diameter cake pan with parchment paper lightly coated with non-stick spray
- Mix the first 4 ingredients in a large bowl
- Put the ricotta, eggs and vanilla in a medium bowl and whisk until smooth
- Fold in the ricotta mixture into the dry ingredients until just blended and then fold in the melted butter
- Mix in the raspberry (try not to crush them...easier said than done!)
- Transfer the batter into the cake pan
- Scatter the remaining raspberries on top of the cake
- Bake in the oven 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean
- Set aside for 20 minutes before removing from the pan
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/raspberry-ricotta-cake/
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