YIELD: 8 servings l ACTIVE TIME: 15 minutes l TOTAL TIME: 1 hour 35 minutes

INGREDIENTS

1. Nonstick vegetable oil spray

   1. 1 1/2 cups all-purpose flour

   2. 1 cup sugar

   3. 2 teaspoons baking powder

   4. 3/4 teaspoon kosher salt

   5. 3 large eggs

   6. 1 1/2 cups ricotta

   7. 1/2 teaspoon vanilla extract

   8. 1/2 cup (1 stick) unsalted butter, melted

   9. 1 cup frozen raspberries or blackberries, divided

PREPARATION

1. 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.

   1. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter the remaining 1/4 cup raspberries over top.

   2. 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.

   3. Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

   Recipe:epicurious.com

   The Dream Style