Ingredients
- ½ cup unsalted butter room temperature (4oz or 113g)
- ¾ cup granulated sugar (170g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (252g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup frozen raspberries (heaping) about 125g
- 15 oz ricotta cheese
- 1 teaspoon coarse sugar for sprinkling
Direction
- Preheat oven to 325℉. Invert the bottom of an 8-inch springform pan and line with parchment paper. Attach the sides of the pan and lightly grease and flour the sides and bottom.
- In a small mixing bowl combine the flour, baking powder, salt and baking soda. Whisk to combine and set aside.
- In the bowl of a stand mixer, combine the butter and ¾ cup of sugar. Beat for several minutes or until light and fluffy, scraping down the sides as needed.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend until incorporated.
- Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ½ of the ricotta and blend until smooth. Repeat adding ½ of the remaining flour, then all of the remaining ricotta.
- Finally, blend in the remaining flour. Scrape down the sides of the bowl and fold gently with a spatula to ensure the batter is well mixed.
- Pour ⅔ of the cake batter into the prepared pan and top with ⅔ of the raspberries. Layer the remaining batter on top of the raspberries and smooth the top with an offset spatula or the back of a spoon.
- Finally, scatter the remaining raspberries on top of the batter. Gently press the raspberries about halfway into the batter to secure.
- Sprinkle the coarse sugar on top and bake in a preheated 325℉ oven for 60-75 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with no wet batter, moist crumbs are fine.
- Cool at least 20 minutes before removing the sides of the pan. Serve slightly warm or at room temperature garnished with fresh raspberries if desired.
