Raspberry Breakfast Cake

  Ingredients:

• 1/2 Cup Unsalted Butter, Room Temp
• 3/4 Cup Sugar
• 2 Large Eggs, Room Temp
• 1 Tsp Raspberry Extract
• 2 Cups All-Purpose Flour
• 2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Tsp Baking Soda
• 1 Cup Frozen Raspberries
• 1  & 3/4 Cup Ricotta Cheese
• 1 Tsp Coarse Sugar to sprinkle

Direction: 

• Preheat the oven to 350° F and butter the cake pan or line it with parchment paper.
• In a small bowl whisk together Flour, Baking Powder, Baking Soda, and Salt.
• In a large bowl combine butter and sugar until the mix is light and fluffy.
• Add in eggs one at a time and mixing until combined.
• Add the Raspberry Extract and mix until fully incorporated. 
• Add 1/2 of the flour mixture to the butter mixture and mix until fully incorporated.
• Add 1/2 of the Ricotta cheese and mix.
• Add the rest of the Flour and mix.
• Add the remaining Ricotta cheese and mix it well.
• Pour 1/2 of the batter into the pan and top with half of the Raspberry.
• Layer the remaining batter on top and smooth it out.
• Top with remaining Raspberries and gently push them into the batter. 
• Sprinkle the Coarse sugar on top.
• Bake for 65 - 70 minutes or until the top is light golden brown and a toothpick inserted in the center comes out with no wet batter.