3.7
(1.3k)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Your folders
bakeplaysmile.com
5.0
(13)
55 minutes
Your folders
beyondthebutter.com
5.0
(2)
50 minutes
Your folders
thermobliss.com
5.0
(9)
55 minutes
Your folders
epicurious.com
4.0
(118)
95
Your folders
delicious.com.au
4.3
(3)
60 minutes
Your folders
theoriginaldish.com
Your folders
tasteofhome.com
4.5
(17)
35 minutes
Your folders
theclevermeal.com
5.0
(5)
30 minutes
Your folders
halfbakedharvest.com
3.5
(81)
15 minutes
Your folders
karmabaker.com
Your folders
ifyougiveablondeakitchen.com
Your folders
lastingredient.com
4.8
(6)
Your folders
olivemagazine.com
Your folders
foodandwine.com
Your folders
tastesbetterfromscratch.com
4.9
(26)
45 minutes
Your folders
confessionsofabakingqueen.com
4.8
(6)
30 minutes
Your folders
sallysbakingaddiction.com
4.9
(24)
25 minutes
Your folders
smittenkitchen.com
Your folders
juliasalbum.com
4.5
(15)
45 minutes