Raspberry Ricotta Cake



I love a good one pan cake. This recipe came from Bon Appétit – it’s easy to throw together, and it’s delicious! Seriously, I’m going to have to make another one because it’s going to be sad when someone eats the last piece. Yeah, it’s that good. 

  • nonstick vegetable oil spray
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups ricotta
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1 cup raspberries
  1. Preheat oven to 350º. Line a 9″ round cake pan with parchment paper (I used wax paper). Lightly coat with nonstick spray.
  2. In a medium bowl, whisk flour, sugar, baking powder, and salt. Whisk eggs, ricotta, and vanilla in a large bowl until smooth. Add the dry ingredients, and stir until well incorporated. Fold in the butter, followed by three quarters of the raspberries – being careful not to crush the berries.
  3. Pour batter into prepared pan, smoothing out the top with a spatula, and sprinkle the remaining raspberries on top.
  4. Bake cake until golden brown, and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 20 to 30 minutes before unmolding.  Store at room temperature.
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