Raspberry Ricotta Cake

1 1/2 cups flour

1 cup sugar

2 tsp baking powder 

1/4 tsp salt

3 eggs

1/2 tsp vanilla

1 1/2 cups ricotta

1 stick butter, melted and slightly cooled

1 1/2 cups frozen raspberries (not thawed), divided saving 1/4 cup for top

Preheat oven 350 degrees

Prepare 9 inch round or square pan by lining with parchment paper (if you don’t have parchment spray the pan really well)

Mix dry ingredients (flour, sugar, baking powder, salt) and set aside

Mix eggs, ricotta, vanilla and then fold into dry ingredients

Fold in butter, fold not stir or mix, don’t overmix

Fold in 1 1/4 cups of raspberries, again fold and don’t overmix

Pour batter onto parchment covered pan. Spread evenly as necessary.

Top with remaining raspberries 

Bake 50 minutes or until toothpick from center comes out clean.

Cool at least 20 minutes before removing from pan.

Store at room temperature. This is very moist so be sure to eat it relatively quickly or it will mold. Of course it’s so good that likely won’t be an issue.

Enjoy!