The Raspberry-Ricotta Cake That Makes My Heart Melt

There's no other way to put it-- I have strong feelings for this cake. I first came across it on Bon Appetit's Instagram stories, and I knew I immediately had to get cooking. Creamy ricotta, fresh eggs, butter and sweet-but-tart raspberries make this cake the ultimate go-to for an indulgent weekday morning, or great for an after-dinner treat served with slightly sweet cream. I even brought a sampling to my French class, and it was student and professor-approved. No the course is not graded, but it doesn't hurt sucking up on the off-chance that I don't get chosen for the oral pop quiz-- am I right?

INGREDIENTS: 

1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
**1 cup frozen raspberries or blackberries, divided 

**I usually up this to two cups for a more berry-dense cake, I find it's a much better cake to berry ratio this way!

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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 ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ 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.
    
    **It may be my oven, but I find after 40 minutes that the cake usually reaches the desired texture I'm looking for.
    
    Enjoy!