Raspberry Ricotta Cake

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Late last winter I was getting ready to host some lovely lady-friends for and chit chat and stuff, and wanted a not-too-sweet-but-still-delicious (you know that perfect balance I’m talking about?) treat to serve with some coffee and fruit. But I am not the biggest baker, so I always get a little anxious about coming up with something pastry-like, and often end up buying something instead of making it. This time I wanted to do it myself for sure, so I scoured some go-to recipe resources, and found this one from Bon Apetit and immediately pinned it, knowing it was going to strike that exact balance I mentioned… You guys! It’s the PERFECT brunch cake. I promise you. It’s just the right amount of sweet, but not so fluffy-ooey-gooey-sweet. Light, airy sweet. And (you know where I’m going here, right?) just so easy, it’s ridiculous.

We recently made this little cake again, just because. Extra bonus – totally kid-friendly, both in eating and making. My little sous chef was on.her.game. I actually mixed up a step this time, so we ended up with a modified version – still perfect. Here you go.

WHAT YOU NEED
* 1.5C flour
* 1C sugar
* 2t baking powder
* 3/4t Kosher salt
* 3 eggs
* 1.5C ricotta cheese
* 1/2t vanilla extract
* 1 stick unsalted butter, melted
* 1.5C frozen raspberries

WHAT TO DO
Preheat your oven to 350F and spray a 9″ round cake pan with nonstick spray.

In a large bowl, whisk together the flour, sugar, baking powder, and Kosher salt (an excellent job for your assistant, if you have one!).

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Next, in another, smaller bowl, whisk together the eggs, ricotta, and vanilla until smooth.

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Fold in the melted butter, followed by ¾ cup raspberries (This is the deviation from the original recipe; note: your batter will turn pink — this encouraged instead of deterred my sous chef! No difference in outcome baking/taste-wise.). Fold the wet ingredients into the dry until just blended, being careful in the folding so as not to break the berries up any more than you already have.

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Pour your batter into the prepared cake pan and scatter a handful of additional raspberries over the top.

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Bake one hour, or until a knife or toothpick inserted into the center comes out clean. Let cool before serving. And then dig right in – daintily, of course, because this is such a purrty little cake.

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(Again, here‘s that Bon Apetit original inspiration recipe, and here‘s where I pinned it on my Yummmmm: Sweet Treats board!)

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