Raspberry-Ricotta Cake

Very busy these days with work and socializing and being outside because it is SUMMER.

But you know what I am never too busy for? It’s not really a mystery because it’s in the title of this post.

I am never too busy to make and eat cake. Is anyone too tired or busy to eat cake? (If it’s you, I don’t know if we can be pals.) This cake is especially delicious with those seasonal fresh raspberries.

Follow along:

Get some raspberries. I know the recipe calls for frozen, but that’s too bad.

Raspberries.

Raspberries.

Get the baking pan ready. If you trace the parchment paper around the outside of the springform pan and fold the paper in half, then in half again, and then in half one more time, you can cut a pretty accurate circle quickly.

Tracing the springform pan.

Tracing the springform pan.

Folding the paper.

Folding the paper.

Cut on the inside of the line and the paper will fit inside.

Cut on the inside of the line and the paper will fit inside.

Ta-dah!

Lining the springform pan.

Lining the springform pan.

This is a good time to melt the butter.

Melted butter.

Melted butter.

The dry ingredients.

Flour, sugar, baking powder and salt.

Flour, sugar, baking powder and salt.

Let’s call these the wet ingredients.

Eggs, ricotta and vanilla (a whatfoodimade action shot™!).

Eggs, ricotta and vanilla (a whatfoodimade action shot™!).

Add the wet ingredients to the dry ones.

Add the combined wet ingredients to the dry ingredients (another whatfoodimade action shot™!).

Add the combined wet ingredients to the dry ingredients (another whatfoodimade action shot™!).

Mix those together, then add the butter.

Add the butter (the last whatfoodimade action shot™ today!).

Add the butter (the last whatfoodimade action shot™ today!).

Here’s the batter.

Cake batter.

Cake batter.

Add some of the raspberries.

Add three quarters of the raspberries.

Add three quarters of the raspberries.

Fold the raspberries in. Gently!

Combine gently to distribute the raspberries.

Combine gently to distribute the raspberries.

Get the batter into the pan.

Get the batter into the prepared pan.

Get the batter into the prepared pan.

Sprinkle the rest of the raspberries over.

Sprinkle the rest of the raspberries over top.

Sprinkle the rest of the raspberries over top.

Raspberry-Ricotta Cake.

Raspberry-Ricotta Cake, out of the oven.

Raspberry-Ricotta Cake, out of the oven.

My portion is in the background.

Raspberry-Ricotta Cake.

Raspberry-Ricotta Cake.

The recipe was found right here:
http://www.bonappetit.com/recipe/raspberry-ricotta-cake

Raspberry-Ricotta Cake
There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

active: 15 min total: 1 hour 35 min
Servings: 8

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 frozen raspberries or blackberries, divided

Preparation

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.

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