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
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.