Pam - For the Love of Cooking / Original by Bon Appetit
eggs, at room temperature
unsalted butter, melted
fresh raspberries, divided
Preheat the oven to 350 degrees. Coat a 9-inch cake pan with cooking spray.
Whisk together the flour, white sugar, baking powder, and salt in a large bowl until well combined.
Whisk together the eggs, ricotta, and vanilla until creamy and smooth; fold into the dry ingredients until just blended.
Fold in the cooled melted butter, followed by 3/4 cup fresh raspberries, taking care not to crush the berries.
Scrape the thick batter into the prepared pan and scatter the remaining 1/4 cup of fresh raspberries over the top.
Place into the oven and bake for 45-55 minutes, or when a wooden skewer inserted into the center comes out clean.
Remove from the oven and allow to cool on a wire rack for 20 minutes before unmolding from pan.
Slice and serve with whipped cream, if desired. Enjoy.
Printed from FortheLoveofCooking.net