I made this lovely cake on the Fourth of July. Ricotta cakes are one of my favorites and with a little berries they become quite festive.

Preheat oven to 350 degrees F. Spray a 9 inch round cake pan with non-stick spray. Using a stand mixer (you can use a hand mixer if needed) slowly combine the eggs, vanilla, ricotta, and butter.

Once smooth, slowly begin adding the dry ingredients a little at a time. I aded the baking powder and salt first. I slowly added the sugar and flour a half a cup at a time.

 

Once combined and smooth, pour batter into the cake pan.

Smooth the top with a spatula or knife. Position berries. (Berries can also be gently folded into the batter if desired)

 

Bake for 45-50 minutes until golden brown. Remove from oven and cool completely before slicing.

Enjoy!

 

Ingredients

1 1/2 cups all purpose flour

1 cup sugar

2 tsp baking powder

3/4 tsp salt

3 large eggs

1 1/2 cups whole milk ricotta

1/2 tsp vanilla

1 stick melted and cooled unsalted butter

Berries of your choice: I used blueberries and strawberries