Apple and Ricotta Cake
This easy and delicious Apple and Ricotta Cake combines the sweet flavors of apples with the creamy texture of ricotta cheese, making it a delightful dessert for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup ricotta cheese
- 1 tsp vanilla extract
Apple Mixture
- 2 cups peeled and thinly sliced apples
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it to prevent the cake from sticking.
- Peel, core, and thinly slice the apples. Toss them with lemon juice to prevent browning and set aside.
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
- Mix in the ricotta cheese and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold the sliced apples into the batter, ensuring they are evenly distributed throughout.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Serving and Storage
- Serve the cake as is or with a dusting of powdered sugar. It pairs well with coffee or tea.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Avoid overmixing the batter to keep the cake light and fluffy. Ingredient Substitutions: You can use any firm apple variety like Granny Smith or Honeycrisp. How to Serve: Serve with a scoop of ice cream or a dollop of whipped cream for added indulgence. Storage & Freshness: The cake stays fresh in an airtight container for up to 3 days at room temperature. Make-Ahead Tips: Prepare the batter in advance and refrigerate until ready to bake.