1 1/2 cups all-purpose flour (plus more for prepping cake pan)
1 cup granulated 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 (plus 1 tablespoon for oiling pan)
1 teaspoon fresh orange zest
8 ounces fresh raspberries or blackberries, divided
Orange Cream Topping
1/2 cup crème fraiche
1/2 cup heavy whipping cream
1 tablespoon fresh orange juice
2 teaspoons fresh orange zest
2 tablespoons sugar
Adapted from Bon Appetit
Brush a 9” cake pan with melted butter, then add about 1 tablespoon of flour. Turn the pan with the flour in it so it gets an even coating on the butter and tap out excess; set aside. In a large mixing bowl whisk flour, sugar, baking powder and salt together and set aside.
In another bowl, whisk eggs, ricotta, vanilla and orange zest together until smooth. Fold the wet ingredients into the dry ingredients until it starts coming together as a batter. Fold in the butter and 6 ounces of the raspberries (trying not to crush the berries).
Pour batter into prepared pan and top with the remaining raspberries. Bake cake until golden brown and a tester inserted into the center comes out clean, about 45-55 minutes. Make sure to rotate the pan about half way through. Let cool for about 20 minutes before unmolding.
To make orange cream topping: In a medium size bowl, whisk together crème fraiche and heavy whipping cream until it forms soft peaks. Then add sugar, orange zest and orange juice and whisk for a minute or two longer until stiff peaks form. Refrigerate if not using right away. You can also substitute the orange for lemon and it tastes great!
NOTE: This recipe also bakes great in cast iron skillets 9” or smaller! Simply brush the skillet with butter and pour the batter in. Batter should reach about half way up the pan. Bake until golden brown and tester comes out clean. Depending on what size you use the time will vary but will never be over 50 minutes.