Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. In a large bowl, stir flour, baking powder, sugar and salt together.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.
Fold in melted butter. Gently fold in 1 cup of cherries.
Scrape batter into prepared pan and scatter remaining 1 cup cherries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, about 50-60 minutes. Let cool at least 20 minutes before removing from the pan. Top with powdered sugar if desired.
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Notes
Recipe based off of Bon Appetit.
You can use different fruit other than cherries in this cake. Raspberries, strawberries, or blueberries would work well.
You can also add the zest of one lemon to the batter for a subtle lemon flavor!