Name: Raspberry-Ricotta Cake
Yield: 8 servings
Ingredients: Nonstick vegetable oil spray; 1½ cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; ¾ teaspoon kosher salt; 3 large eggs; 1½ cups ricotta; ½ teaspoon vanilla extract; ½ cup (1 stick) unsalted butter, melted; 1 cup frozen raspberries or blackberries, divided

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Nicole Franzen

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

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