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Raspberry Ricotta Cake

Adapted from Vinta Pizzeria (Park City, Utah) Discovered March 2014 Sebek | Burchianti ski vacation Logan loved this cake so much, he ate his, dads and Aunt Leslies.

Prep
Cook
Serves 8people
Ingredients
1 1/2
cups all purpose Flour
1
cup Sugar
2
tsp Baking Powder
3/4
tsp Kosher Salt
3
large Eggs
1 1/2
cups Ricotta
1/2
tsp Vanilla Extract
1/2
cup (1 stick) unsalted Butter (melted)
1
cup frozen Raspberries
Directions
1.
Preheat Oven 350 degrees
2.
inch diameter cake pan with lined parchment paper and lightly coat with nonstick spray (spring form pan)
3.
Whisk flour, sugar, baking powder, and salt in a large bowl
4.
Whisk eggs, ricotta and vanilla in a medium bowl until smooth
5.
Fold into dry ingredients just until blended
6.
Fold in butter, followed by 3/4 cup raspberries (take care not to crush berries)
7.
Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top
8.
Bake cake until golden brown 50-60 minutes
9.
Test with toothpick into center (if comes out clean it's done)
10.
Let cool for a minimum of 20 minutes before unmolding
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