Raspberry Ricotta Cake

The raspberries have been phenomenal lately.  I think this will be delicious.  I mean let's be honest...everything is better with cheese. :-)

Non stick cooking spray
1 1/2 C. all purpose flour
1 C. sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 large eggs
1 1/2 C. ricotta cheese
1/2 tsp. vanilla
1/2 C. unsalted butter, melted
1 C. frozen raspberries or blackberries, divided (maybe a little bit of both??)

Preheat oven to 350 degrees. Line a 9 inch round 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 3/4 C. raspberries, making sure not to crush the berries.  Scrape batter into prepared pan and scatter remaining berries 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 removing from pan.