Raspberry-Ricotta Cake
- Nonstick vegetable oil spray
- 1A1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- A3/4 teaspoon kosher salt
- 3 large eggs
- 1A1/2 cups ricotta
- A1/2 teaspoon vanilla extract
- A1/2 cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
- Preheat oven to 350Au0b0. Line a 9a-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 A3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining A1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50a60 minutes. Let cool at least 20 minutes before unmolding.
vegetable oil spray, flour, sugar, baking powder, kosher salt, eggs, ricotta, vanilla, ucubd, frozen raspberries
Taken from www.epicurious.com/recipes/member/views/raspberry-ricotta-cake-58393195 (may not work)