Raspberry-Ricotta Cake

When I began my blog, I preferred making cocktails, appetizers, and entrees to desserts. And now because of my blog, I love baking and making desserts and embrace any opportunity to do so.

Raspberry-Ricotta Cake is moist, light and airy. Its wonderful balance of flavors from the sweetness of the cake and the tartness of the berries makes for a special morning treat or an evening dessert.

                                                   Raspberry-Ricotta Cake
                                                             adapted from
                                                              Bon Appétit
                                                              March 2015

Ingredients
Nonstick vegetable oil
1 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter
1 cup frozen raspberries or blackberries, divided

Directions

Preheat oven to 350 degrees F. Line a 9"-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 3/4 cup raspberries, taking care not to crush berries. Scrape the batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes.  Let cool at least 20 minutes before un-molding.

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