A new summertime cake

Just tried this new very easy cake and I liked it a lot, so I thought I’d share it with you all.

Raspberry Ricotta Cake

1 1/2 C flour
1 C sugar
2 tsp baking powder
3/4 tsp salt
3 eggs
1 1/2 C ricotta, except that for some mysterious reason, I dislike ricotta, so I used cottage cheese, blending it to smooth out the texture.
1/2 tsp vanilla
1/2 C butter, melted

1 C frozen raspberries, or I bet fresh would work

Now, here is why the cake is so simple: You make it as though you were making muffins, not as though you were making a cake. In fact, this recipe is more of a breakfast cake or snack cake than a desert cake. I didn’t make any kind of glaze or frosting for it, either, because I like mildly sweet things better than really sweet things in general. I didn’t time the preparation, but I’m guessing from getting out the bowls to putting it in the oven took maybe five minutes.

Anyway:

Whisk together the dry ingredients.

Whisk together the wet ingredients except butter. I used an immersion blender because I wanted to smooth out the cottage cheese anyway.

Fold the flour mixture into the egg mixture. This means stir it in fairly gently with a spoon. Fold in the butter. Fold in 3/4 of the raspberries. Pour the rather thick slightly lumpy batter into a 9 inch square pan you’ve sprayed with oil. Sprinkle the remaining raspberries over the top.

Bake at 350 degrees for 50-60 minutes. Let cool 20 minutes and serve.

I expect this cake would freeze just fine, but I don’t know, because it didn’t last very long. I’m going to make it again soon because we grow our own raspberries and still have quite a lot in the freezer from last year.

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