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 1/4 cup of the remaining raspberries to the top of the cake batter. Bake for 40-60 minutes or when 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 until the sauce is thickened but pourable. FYI, The sauce will thicken more as it cools off. Add about the milk and stir well.
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.
Raspberry Cake recipe (minus the glaze) slightly adapted from Bonappetit
Recipe was originally posted on 3/2015. Post was updated on 4/22/2019