9oz.frozen raspberriesblackberries, or a mixture, divided
Powdered sugarfor dusting (optional)
Instructions
Preheat oven to 350. Spray a bundt pan with baking spray.
Sift together flour, sugar, baking powder, and salt in a large bowl.
Using a fork, whisk together eggs, ricotta, and vanilla in a medium bowl until smooth. Gently fold the ricotta mixture into the dry ingredients. Add the butter, stirring just until combined. Add 3/4 of the berries, being careful not to crush the berries. Place remaining 1/4 of the berries in the bottom of the prepared bundt pan. Pour batter on top of the berries.
Bake at 350 for 50-60 minutes, until a toothpick inserted into the center comes out clean. Let cool 20 minutes, then invert onto a serving plate.
Sprinkle with powdered sugar, if desired.
Make ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.