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
Scale
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.
