RASPBERRY-RICOTTA CAKE
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Ricotta Blackberry Raspberry Bon Appétit Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- 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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Abirhasan Abir
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The ricotta cheese made the cake very moist and creamy. I think I would try using less sugar next time.
alfa muhammad muhammad
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was easy to make and the ingredients are easy to find. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
sajida hoor
[email protected]Wow! This cake is amazing! The ricotta cheese adds such a nice richness and moisture to the cake, and the raspberries give it a burst of sweetness and tartness. I'm definitely making this again!
Barbara Marion
[email protected]This raspberry ricotta cake was a delightful treat! The combination of sweet raspberries and creamy ricotta cheese was simply irresistible. The cake itself was moist and fluffy, with a tender crumb. I followed the recipe exactly and found it to be ea