Raspberry-Ricotta Cake

INGREDIENTS

• Nonstick vegetable oil spray

• 1 1/2 cups all-purpose flour

• 1 cup sugar

• 2 teaspoons baking powder

• 3/4 teaspoon kosher salt

• 3 large eggs

• 1 1/2 cups ricotta

• 1/2 teaspoon vanilla extract

• 1/2 cup (1 stick) unsalted butter, melted

• 1 1/2 cups raspberries, divided

INSTRUCTIONS

1. 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.

2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.

3. 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.

| Adapted from Bon Appetit/Allison Roman