Raspberry Cake

2018-01-01

Photos

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Recipe

Preheat oven to 350°. 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 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 unmolding. Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

    619
  • Sodium

    692