Raspberry Cake

INGREDIENTS

• Non-stick vegetable oil spray

• 1½ cups all-purpose flour

• 1 cup sugar

• 2 teaspoons baking powder

• ¾ teaspoon kosher salt

• 3 large eggs

• 1½ cups ricotta

• ½ teaspoon vanilla extract

• ½ cup (1 stick) unsalted butter, melted

• 1 cup YV fresh raspberries

RECIPE PREPARATION

• Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with non-stick 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 ¾ cup raspberries, taking care not to crush berries.

• Scrape batter into prepared pan and scatter remaining ¼ 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 unmolding.