Adapted from Epicurious
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