Berry ricotta cake

This is a bit of a modification of a recipe that came from the Amateur Gourmet, who got the recipe from the Village Bakery. It looked too complicated in terms of measurements (1/4C + 2 tbs? I can't do math like that, are you kidding?), so I messed with the amounts of things until they fit the various measuring devices that I have in my house. This may be a bad approach to baking, but it tends to be the one I take... in the end, it was a success. Mostly. I felt like if you were eating the cake with your hands, it was too greasy, but maybe that's a sign that you shouldn't eat cake with your hands. Tasting the batter I was worried things would be too sweet, but it's fine once it cooks.  So, I declare success! Will definitely make again, because I love dense polenta cakes. I'm going to try leaving out the olive oil altogether, see if that makes it more of a finger food cake.

Ingredients:
1 stick of butter
3/4C sugar
1/4C olive oil
2 eggs
1 tbs vanilla
1 tbs honey
3/4C flour
1/2C cornmeal
2 tsp baking powder
2 tsp baking soda
1/2tsp salt
1C ricotta
1/4C greek yogurt (it called for sour cream, but we get our greek yogurt from Sophia's, and the consistency is basically that of sour cream. That ain't no diet greek yogurt. And, well, I didn't feel like going out and getting sour cream)
~1/2 package frozen raspberries

Cream the butter and sugar. Add the rest of the wet ingredients except the ricotta and sour cream. Combine the dry ingredients together. Mix wet and dry. Fold in the ricotta + sour cream.

Butter and flour a 9" diameter cake pan. Spread half the batter into the pan, top with berries. Spread the other half on top of that, and again top with berries. The amount of berries depends how obsessed you are with them!

Bake at 350F for 50 minutes.

(As you can see, I baked a little taster cake for myself, as well as the full-sized one for everyone else. Had to know how it would taste!)