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COFFEE CAKE - Raspberry-Ricotta Cake
Nb persons: 8
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| Raspberry-Ricotta Cake [Brunch] There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special. Ingredients Nonstick vegetable oil spray | |
| 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 |
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.
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
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