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.
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