Recipe
55 min
8 people
American
– Preheat oven to 350°. Line a 9” diameter cake pan with parchment paper and lightly coat with nonstick spray.
– Pour the wet ingredients into the dry ingredients. Mix well until smooth. Add the melted butter. Mix until smooth. Add 1 cup of raspberries and gently fold them into the batter.
– Pour the batter into a lightly greased pan. Scatter the remaining raspberries to the top of the cake batter. Bake until the toothpick or butter knife is inserted and comes out clean with a few crumbs.
– Add all ingredients to a small saucepan. Whisk to combine. Set stove to medium low. Cook stirring consistently. – To a medium bowl, add the eggs, vanilla extract and ricotta cheese and mix until combined and smooth. In a larger bowl add the flour, salt, baking powder and sugar. Mix to combine. Use immediately.
So good!
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