If you’re looking for a dessert that perfectly blends the cozy flavors of fall with a touch of elegance, this Maple Apple Ricotta Cake Recipe is going to be your new favorite. Imagine a moist, tender cake where sweet apples mingle with the creamy richness of ricotta cheese, all elevated by the warm sweetness of pure maple syrup. It’s not just a cake — it’s a celebration of comfort and flavor that’s surprisingly easy to make and wonderfully versatile for breakfast, brunch, or a satisfying dessert.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to achieving the perfect balance of taste, texture, and aroma in this cake. Each item plays a crucial role, from the creamy ricotta for moisture to the cinnamon that adds warmth, and of course the star, pure maple syrup, lending subtle sweetness and depth.
- All-purpose flour: The foundation for structure, ensuring a tender crumb without heaviness.
- Baking powder: Essential for that gentle rise, creating a light, airy cake.
- Ground cinnamon: Adds cozy, warm spice that pairs beautifully with apples.
- Salt: Enhances all the sweet and savory flavors in the cake.
- Unsalted butter, softened: Provides richness and helps achieve a soft texture.
- Pure maple syrup: Infuses natural sweetness with a subtly complex flavor.
- Granulated sugar: Balances sweetness and aids in browning the cake’s surface.
- Large eggs: Bind ingredients and add to the cake’s structure and moisture.
- Vanilla extract: Rounds out the flavor profile with a comforting aroma.
- Whole milk ricotta cheese: Adds creamy moisture and a delicate tang.
- Apples (Honeycrisp or Fuji), peeled and thinly sliced: Bring freshness, sweetness, and texture contrast.
- Lemon juice: Keeps the apple slices vibrant and adds a touch of brightness.
- Turbinado sugar (optional): Sprinkled on top for a delightful crunchy finish.
How to Make Maple Apple Ricotta Cake Recipe
Step 1: Prepare Your Baking Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure your cake releases easily after baking. Next, whisk together all your dry ingredients—flour, baking powder, cinnamon, and salt—in a medium bowl. This blend will make sure your cake has even flavor and rises beautifully.
Step 2: Cream Butter, Maple Syrup, and Sugar
In a large mixing bowl, cream the softened butter, pure maple syrup, and granulated sugar until the mixture is light and fluffy. This step is crucial for incorporating air, helping to create a tender crumb and a cake that feels delightfully soft in every bite.
Step 3: Add Eggs, Vanilla, and Ricotta
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. After that, pour in the vanilla extract. Then stir in the ricotta cheese until your batter is smooth and creamy. The ricotta adds moisture while keeping the cake light.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until everything is combined. Over-mixing can lead to a dense cake, so be gentle yet thorough here.
Step 5: Prepare Apples and Assemble the Cake
Toss the thin apple slices with lemon juice to prevent browning and add a slight zing. Fold half of these apples into your batter for juicy pockets of fruit inside the cake. Pour this batter into your prepared pan, smoothing the top with a spatula. Arrange the remaining apples in a pretty circular pattern on top and sprinkle with turbinado sugar if you like a sweet crunch.
Step 6: Bake and Cool
Bake your cake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. This baking time allows the flavors to meld and the cake to set perfectly. Once baked, let it cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. This resting helps the cake finish firming up and makes slicing easier.
How to Serve Maple Apple Ricotta Cake Recipe
Garnishes
To make your Maple Apple Ricotta Cake even more inviting, try dusting it with powdered sugar for a delicate sweetness and pretty finish. A dollop of whipped cream or a spoonful of vanilla ice cream will add indulgence without overpowering the subtle maple and apple flavors.
Side Dishes
This cake pairs wonderfully with a warm cup of chai tea or rich coffee for breakfast or brunch. For an afternoon treat, serve alongside fresh fruit or a light citrus salad to balance the cake’s sweetness and provide a refreshing contrast.
Creative Ways to Present
For a charming brunch centerpiece, slice the cake into wedges and arrange on a wooden board with scattered fresh apple slices and small bowls of maple syrup and ricotta cream. Alternatively, turn leftover cake into parfaits layered with yogurt and caramelized apples for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Your Maple Apple Ricotta Cake will keep well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it even more delicious the next day.
Freezing
If you want to save some cake for later, wrap it tightly in plastic wrap and then foil, placing it in the freezer. It can be frozen for up to two months. When ready to enjoy, thaw it slowly in the fridge overnight for best texture.
Reheating
Enjoy your cake warm by reheating individual slices in the microwave for about 20 seconds or briefly warming in a low oven. This brings back that freshly baked feel, making each bite comforting and fresh.
FAQs
Can I use a different type of cheese instead of ricotta?
While ricotta provides a unique creamy texture and mild flavor, you can substitute with mascarpone or cream cheese for a richer taste, but keep in mind it might alter the cake’s moisture and texture slightly.
What kind of apples work best for this recipe?
Apples like Honeycrisp or Fuji are perfect because they’re sweet and hold their shape well during baking, but you can use any firm apple variety you enjoy.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Just be sure it contains xanthan gum or another binder to help mimic the texture of wheat flour.
Can I use maple sugar if I don’t have maple syrup?
Maple syrup’s liquid consistency is important for moisture, so if using maple sugar, you’ll need to adjust the wet ingredients to compensate, perhaps adding a little extra milk or water.
How do I know when the cake is fully baked?
The best test is inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached. If batter sticks, the cake needs more time in the oven.
Final Thoughts
The Maple Apple Ricotta Cake Recipe is truly a standout, combining familiar flavors in a way that feels both comforting and a little special. Whether you’re cooking for family, impressing guests at brunch, or just treating yourself, this cake brings cozy sweetness and a tender crumb to your table. Give it a try and enjoy the warm, nostalgic embrace of fall in every bite.
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Maple Apple Ricotta Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Maple Apple Ricotta Cake is a moist and flavorful dessert featuring tender apples, creamy ricotta cheese, and the natural sweetness of pure maple syrup. Perfect for fall occasions, it offers a delightful balance of cinnamon and fresh apple slices baked to perfection in a soft, tender crumb. Ideal for breakfast, brunch, or an elegant dessert, this Italian-American-inspired cake is sure to impress.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/3 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
Fruit and Toppings
- 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon turbinado sugar (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined.
- Cream Butter and Sweeteners: In a large mixing bowl, cream the softened unsalted butter with the pure maple syrup and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed mixture, making sure each egg is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Incorporate Ricotta: Mix the whole milk ricotta cheese into the wet ingredients until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently and mixing just until combined to avoid overworking the batter.
- Prepare Apples: In a separate bowl, toss the thinly sliced apples with lemon juice to prevent browning and add a fresh zing.
- Fold Apples into Batter: Fold half of the lemon-tossed apple slices into the prepared batter to distribute the fruit throughout the cake.
- Assemble Cake: Pour the batter into the prepared cake pan and smooth the top. Arrange the remaining apple slices on the surface in a circular pattern for an attractive finish. Sprinkle with turbinado sugar if desired for added crunch and sweetness.
- Bake: Place the cake in the preheated oven and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely. Serve at room temperature and optionally dust with powdered sugar.
Notes
- This cake is perfect for fall and can be served for breakfast, brunch, or dessert.
- For extra warmth and spice, add a pinch of nutmeg to the batter with the cinnamon.
- Store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
