raspberry ricotta cake / by Maci Britt

It felt good to bake this morning. Still in pajamas, whisk in one hand, hot cup of coffee in the other. Doing what I love, and making myself useful at the same time. The chillest of Saturdays.

Put in charge of bringing dessert to an Easter lunch this afternoon, I chose this cake. It's tried and true. It's simple and unfussy, in both process and appearance. 

Mainly, it's delicious and it's Spring-y. 

If I wasn't taking the pictured cake somewhere, I'd slice into it and show off its beautiful berry-studded interior, but you'll just have to use your imagination or scroll down and make your own cake. I suggest the latter.

raspberry ricotta cake
recipe from bon appetit magazine, march 2015

[ serves 8-10 ]

Line the bottom of a 9-inch springform pan with parchment paper and lightly coat the entire pan with cooking spray. Preheat the oven to 350 degrees.

In a large bowl, whisk the flour, sugar, baking powder, and salt together. 

In a smaller bowl, whisk the eggs, ricotta cheese, and vanilla extract together. Add this mixture to the dry ingredients and mix until just combined. 

Pour in the butter and fold it into the batter with a rubber spatula. Gently fold in ¾ cup of the raspberries. 

Transfer the batter to the prepared cake pan and scatter the remaining raspberries over the top. 

Bake for 50-60 minutes, until the top is golden. A toothpick inserted into the center will come out clean. 

Allow the cake to cool for about 20 minutes before removing from the pan. 

1½ cups flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon sea salt

3 large eggs

1½ cups ricotta cheese

½ teaspoon vanilla extract

½ cup butter, melted

1 cup frozen raspberries, divided