My grandma prepared fresh muffins, so my family and I would visit her home every Sunday morning. After years of tinkering, I eventually mastered the fundamental recipe and discovered the proper proportions to make them taste just like she used to make them. Try your best to have fun.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ¼ cups white sugar
- ½ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 ½ cups whole milk ricotta cheese, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups fresh raspberries, divided
- ⅔ cup sliced almonds, divided
- ⅔ cup white chocolate chips
- 1 tablespoon turbinado sugar
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Sift together flour, baking powder, salt, and nutmeg.
- Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
- Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
- Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
- Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.
- You can use frozen raspberries as well but do not thaw them first.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 10 g |
| Sodium | 234 mg |
| Sugars | 29 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It was even better than it looks. My raspberries were quite large so I added a few more than the two cups it called for. I will make it again….Everybody loved it.