Raspberry-Ricotta Cake



  • nonstick vegetable oil spray

  • 1½ c. all-purpose flour

  • 1 c. sugar

  • 2 tsp. baking powder

  • ¾ tsp. kosher salt

  • 3 large eggs

  • 1½ c. ricotta

  • ½ tsp. vanilla extract

  • ½ c. (1 stick) unsalted butter, melted

  • 1 c. raspberries

Preparation Instructions

  1. Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.

  2. Whisk flour, sugar, baking powder, and salt in a large bowl.

  3. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.

  4. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries.

  5. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

  6. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.

  7. Let cool at least 20 minutes before unmolding.

Recipe from  Bon Appétit

Recipe from Bon Appétit