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Raspberry-Ricotta Cake

['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']

Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

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