This is adapted from a Molly Wizenberg/ Orangette recipe, I like the combination of cherries with the almond extract but any frozen berries would work here also. I LOVE this cake. It is so easy to throw together and comes out so delicious and moist!

-1 ½ cups all-purpose flour
-1 cup sugar
-2 teaspoons baking powder
-¾ teaspoon salt
-3 eggs
-1 ½ cup ricotta
-½ teaspoon vanilla extract
-1/2 tsp almond extract
-1 stick butter, melted
-3 cups frozen cherries, divided

Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan, and press a round of parchment paper into the bottom.

In a large bowl, whisk the flour, sugar, baking powder, and salt. In a medium bowl, whisk the eggs, ricotta, vanilla and almond extract until smooth. Gently stir ricotta mixture into the dry ingredients until just blended. Then fold in the butter, followed by 1 1/2 cup of the cherries, taking care not to crush them. Scrape the batter into the prepared pan, smoothing it evenly, and scatter the remaining berries on top.

Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool at least 20 minutes before unmolding. Cool completely before serving.