Raspberry Ricotta Cake
This is a simple, yet elegant dessert to serve on a beautiful summer or fall evening—or for breakfast the next day. The sweet raspberries play beautifully against the moist, fluffy texture of the cake, melting in your mouth. This cake, which can be baked up to two days ahead, is sure to become a family favorite.
- Time: 95 min
- Servings: 8
Source: Food Gardening Network
Ingredients
- Nonstick vegetable oil spray
- all-purpose flour
- sugar
- teaspoons baking powder
- teaspoon kosher salt
- large eggs
- ricotta
- teaspoon vanilla extract
- unsalted butter, melted
- fresh or frozen raspberries, divided