Preheat Oven to 350º
Lightly grease an 8" Round Cake Pan that is at least 2" deep.
Beat together eggs and sugar until smooth.
Add butter, ricotta, sour cream and vanilla extract, beating until well combined.
Add flour, salt and baking soda, stirring or beating gently to combine.
Pour batter into prepared pan, scatter the berries evenly over the top.
Bake for about 50 minutes, until a tester inserted into the center comes out moist, but without any obvious smears of raw batter. The edges should be slightly browned and it should appear set throughout. Although it will jiggle when you gently shake it.
Remove from the oven, sprinkle the top heavily with cinnamon-sugar mixture. Let rest at room temperature for 30 minutes to firm up. Serve Warm if possible, if not room temp is fine too.