I repeatedly say that I am not a baker, but I seem to bake an awful lot for someone who doesn’t love it. However, when I do bake, it is often different types of bread, quick bread, cookies, or rustic cakes that can be pulled together quickly.
This cake is both easy and delicious. I made it as a breakfast option when we had family visiting, and we all enjoyed sampling it as a snack with coffee. Of course, you could always serve it for dessert, with a dollop of whipped cream to dress it up.
The ricotta cheese creates a very moist cake, so you need to refrigerate it after baking. Although I did use fresh raspberries, you could also use frozen raspberries, blackberries, blueberries, or chopped strawberries.
- 1 1/2 Cups All-purpose Flour
- 1 Cup Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 3 Large Eggs At Room Temperature
- 1 1/2 Cups Full Fat Ricotta Cheese
- 1 Teaspoon Vanilla Extract
- 1/2 Cup (1 Stick) Butter, Melted
- 1 1/2 Cups Fresh or Frozen Raspberries (See Notes Above)
- Powdered Sugar To Garnish
- Preheat oven to 350 degrees F. and line a 9-inch cake pan with parchment paper, then lightly coat with baking spray.
- In one bowl, whisk together the flour, sugar, baking powder, and salt together until mixed.
- In another bowl, whisk together the ricotta, eggs, vanilla, and butter until blended.
- Fold wet ingredients into the dry ingredients until mixed.
- Stir in the berries, then spoon batter into the prepared pan.
- Bake until the cake is lightly golden brown and a cake tester inserted into the center comes out cleanly, about 50 to 55 minutes.
- Cool completely, then sprinkle with powdered sugar.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 257mgCarbohydrates: 51gFiber: 2gSugar: 33gProtein: 8g