2 cups, plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 cup vegetable oil
3/4 cup whole milk ricotta cheese
1 1/4 cups sliced almonds, toasted, divided
1 tablespoon raw cane sugar
Directions:
Preheat oven to 350°F and grease a large loaf pan with cooking spray. In a small bowl, mix Triple Berry with 1 tablespoon of flour. Set aside.
In a medium bowl, whisk together remaining flour, baking powder and salt.
In a large bowl, using a hand mixer, beat butter and sugar together for about 1 minute. Beat in eggs, one at a time. Mix in vanilla extract, almond extract, oil and ricotta until combined.
Sift flour mixture into wet ingredients. Mix until just combined. Gently fold berries and 1 cup of almonds into batter until combined.
Transfer batter to prepared pan. Sprinkle with raw cane sugar and remaining almonds. Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center.
