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Raspberry-Ricotta Cake
- prep: 15 min
- cook: 1 hr 35 min
- total: 1 hr 50 min
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There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Ingredients
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 411 % Daily Value *
- Total Fat: 18 g 26.97%
- Saturated Fat: 10 g 52.14%
- Trans Fat: 0 g %
- Cholesterol: 59 mg 19.74%
- Sodium: 720 mg 30%
- Calcium: 224 mg 22.45%
- Potassium: 46 mg 1.33%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.13%
- Zinc: 0 mg 0%
- Total Carbohydrate: 54 g %
- Dietary Fiber: 2 g 7.29%
- Sugar: 20 g
- Protein: 11 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 12.16%
- Vitamin C 3.76%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq