I have a huge file of recipes. Actually it’s not a file, it’s a basket and there’s no organization to it, none at all. I used to have an accordion file that was divided into categories but it was bursting at the seams so I took out the recipes that I wanted to make and started the basket. Now the basket is overflowing with new recipes. You’re probably wondering why I bother at all with clipping out recipes when everything’s on the internet, but I like doing it and find it easier to locate the dishes that I would like to try.
So last week I went through the basket and cleaned it up a bit and pulled out a few to get going on. This cake caught my eye and since berries are abundant right now and I had ricotta in the fridge I thought it was time to give it a go. This cake comes together in minutes and is moist and I had a piece before it cooled. Delicious warm, but just as good when I tried it again a few minutes ago.
Raspberry-Ricotta Cake (recipe from March 2015 Bon Appetit)
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided
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 ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ 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.