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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Malitha Dilshan
[email protected]This cake is a must-try!
Skyler Reynolds
[email protected]I highly recommend this cake. It's delicious, easy to make, and perfect for any occasion.
Sarabjit Singh
[email protected]This cake is so good, I could eat it every day.
Mirlande Duret
[email protected]I've made this cake several times and it always turns out perfectly. It's a keeper!
Dalton Timothy
[email protected]I made this cake for my daughter's birthday and she loved it! She said it was the best cake she's ever had.
Salman Rasheed
[email protected]This cake is so moist and flavorful, it's hard to believe it's made with ricotta cheese.
genet
[email protected]I love that this cake is not too sweet. It's the perfect balance of sweetness and tartness.
Zero
[email protected]This cake is perfect for any occasion. I've made it for birthdays, parties, and even just for a weekend treat.
Shamol Ahmed
[email protected]I'm not a baker, but this cake was so easy to make. I followed the instructions exactly and it turned out perfectly.
Fahad Sultani
[email protected]I made this cake with blueberries instead of raspberries and it was still delicious. The blueberries added a slightly sweeter flavor to the cake.
Kristina Jones
[email protected]I'm not a huge fan of ricotta cheese, but I decided to give this cake a try anyway. I'm so glad I did! The ricotta cheese was not overpowering at all and the cake was so moist and flavorful.
Elissavet Stergioti
[email protected]This cake was easy to make and turned out beautifully. The ricotta cheese gave it a lovely texture and the raspberries added a pop of color and flavor.
nesma mostafa
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making it again.
Nate Castronovo
[email protected]This cake was absolutely delicious! The ricotta cheese made it so moist and flavorful, and the raspberries added a perfect tartness. I will definitely be making this cake again.