Raspberry Ricotta Cake - Food Gardening Network
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...
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 cup fresh or frozen raspberries, divided
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