Raspberry Ricotta Tea Time Cake

Ingredients:

• 1/2 cup room temperature butter

• 3/4 cup granulated sugar

• 2 eggs

• 1 tsp vanilla

• 2 cups flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 cup raspberries (fresh or frozen)

• 15 oz ricotta cheese

Directions:

1. Preheat oven to 350 degrees F. Coat a round 8” cake pan in non-stick spray.

2. Combine the flour, baking powder, salt and baking soda into a large mixing bowl; set aside.

3. In a separate large mixing bowl, combine butter and sugar; mix until fluffy, about 2 minutes. Add eggs and vanilla, mix until well incorporated.

4. Add half of your dry ingredient/ flour mixture and mix on low until combined. Add half of your ricotta and blend until smooth. Repeat adding the remainder of the flour mixture and the rest of the ricotta.

5. Pour 2/3 of the cake batter into the greased cake pan, and top with 2/3 of your raspberries. Layer the rest of your batter, as well as raspberries and smooth out evenly in pan. Bake 1 hour or until toothpick inserted in middle of cake comes out clean.

6. Let cool for at least 15 minutes before removing from pan. Serve warm or at room temperature. Garnish with raspberries, powdered sugar, whipped cream or ice cream — or enjoy by itself!

Enjoy! xo Hailey