Preheat the oven to 350°F (175°C) and prepare a baking pan by greasing it lightly.

Cream together 0.5 cup of unsalted butter and 0.75 cup of granulated sugar in a mixing bowl until light and fluffy.

Add in 2 large eggs, one at a time, mixing thoroughly after each addition.

Stir in 1 teaspoon of vanilla extract.

Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of salt, and 0.5 teaspoon of baking soda in a separate bowl.

Gradually add the dry mixture to the butter mixture, stirring until just combined.

Fold in 15 oz of ricotta cheese and 1 cup of frozen raspberries gently.

Pour the batter into your prepared baking pan, smoothing the top with a spatula.

Sprinkle the top with 1 teaspoon of coarse sugar.

Bake in the preheated oven for 75 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool for at least 15 minutes in the pan before transferring to a wire rack.