We’re not kidding when we say that we have thousands of recipes just waiting for us to try. We keep them in about twenty 3-ring binders, along with several cookbooks. We get the recipes from all our favorite food magazines, and others. We were super excited when (while stuck at home because of that, that shall not be named) to see that Bon Appétit had recently reposted a recipe that we had been dying to try from one of our recipe binders that dated back from 2015.
Fast forward, we are all mandated to stay home and we a have a huge tub of ricotta cheese from when we splurged on the new pizza stone from Williams Sonoma…true story! So here we are bored with this great recipe and magically, for once, all the ingredients readily available. It’s baking time!
This cake was fairly simple to make and here in the MyFoodieDuty Test Kitchen are not great at baking from scratch. We are going to show a photo with the recipe and then link to the recipe on the Bon Appétit website. We didn’t have vanilla so we were told that we could substitute with almond extract as long as we used 1/2 the amount. We also used fresh raspberries rather than frozen and accidentally used a 10 inch pan. As you can see from our photos…we probably should have waited until we could get frozen raspberries.
If you have already looked at the original version of this cake, ours isn’t as pretty. It was very tasty though. The best way to describe it is like a sweet cornbread with raspberries. With prep and cooking time it took us about 2 hours to get everything done. Looks aside…we consider this a MyFoodieDuty Test Kitchen win! Recipe is below and linked as well.
Until next time, happy eating!
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Raspberry Ricotta Cake Recipe from Bon Appétit Magazine
HERE’S WHAT YOU’LL NEED
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Nonstick vegetable oil spray
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1½ cups all-purpose flour
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1 cup sugar
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2 teaspoons baking powder
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¾ teaspoon kosher salt
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3 large eggs
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1½ cups ricotta
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½ teaspoon vanilla extract (we used almond extract at 1/2 the amount)
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½ cup (1 stick) unsalted butter, melted
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1 cup frozen raspberries or blackberries, divided (we used fresh ones)
HERE’S WHAT TO DO
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Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
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Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
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