Italian Apple Ricotta Cake

This Italian-inspired Apple Ricotta cake is a delicious marriage of cake and cheesecake! It's light, moist and brimming with fresh apple flavor, a perfect dessert for fall gatherings and holidays!

Last weekend, we had family visiting from out of town. I wanted to enjoy the time together rather than spend a lot of time in the kitchen. So, the week before they came, I worked ahead and prepped most of our meals in advance. One of the things I tucked into the freezer was this Apple Ricotta Cake.

On Saturday morning, I pulled it out to thaw and that evening it stole the show when I served it for dessert - our guests oohed and aahed over its pretty presentation and gave it rave reviews with every bite!

I love that this Apple Ricotta Cake is every bit as beautiful as it is delicious! With a ribbon and topping of cinnamon-kissed apples, it's a delightful marriage of cake and cheesecake. Best of all, although it looks like something from a fine bakery, it couldn't be easier to make, with no mixer required! Although it looks beautiful on a dessert table (I didn't tell our guests this), it couldn't be easier to make with no mixer required!

Everyone who tries this cake falls in love with the soft texture and subtle sweetness. It's the kind of sweet treat that's special enough for entertaining but simple enough for an everyday treat - that's my kind of dessert! Even better, it can be made ahead and freezes wonderfully!

What you'll need for this Apple Ricotta Cake

Here's what you'll need to make this cake. It's simple, everyday ingredients that combine for pure Italian magic!

• Apples - any good baking apple will work for this cake. I have used Gala and Honeycrisp with good results, but Fuji or Braeburn and Pink Lady are also good choices. If you choose red-skinned apples, the presentation will be prettier as there's no need to peel the apples, just slice them thinly.
• Ricotta - I like to use whole milk ricotta as it yields a creamy cheesecake texture.
• Butter - everything's better with butter, right? I always use salted butter. If you only have unsalted butter, just add an extra pinch of kosher salt.
• Sugar - regular, granulated sugar is perfect for this recipe!
• Eggs - 3 eggs bind the batter together and give the cake a rich, creamy structure.
• Flour - all-purpose flour is best for this apple cake.
• Baking powder
• Salt - I use Morton's Kosher Salt; if you use Diamond (another popular brand) Kosher Salt, the rule of thumb is to use a bit more than half of the amount of Morton's. So, for this recipe, use a generous ¼ teaspoon of Diamond salt.
• Vanilla extract - for another layer of warm flavor.
• Cinnamon - is used with both the apples and the maple glaze.
• Maple syrup - go for the real deal stuff here as it's the finishing touch, creating a glossy glaze and fabulous layer of flavor!

Step by step...

Once you've got everything gathered, you're just a few easy steps away from a cake that looks like it came from a fine Italian bakery! Ready? Here goes:

Start with the prep - Heat the oven to 350˚F ( 177˚C). Spray a 9-inch cake pan with baking spray and line it with a circle of parchment paper.

Prep the apples - Toss thinly sliced apples with a bit of sugar and cinnamon, then soften briefly in the microwave. (This could also be done in a pan on the stovetop if you don't have a microwave.)

Mix the batter - Melt the butter, stir in ricotta, sugar, eggs, baking powder, salt and vanilla until combined. Add flour and stir just until smooth.

Assemble - Spread half the batter in the pan and top with half of the apples arranged in an even layer.

Repeat with the remaining batter and apples. I like to take a bit more time with this final layer of apples, arranging them decoratively - nothing too fancy... I just randomly curl the apples and press them lightly into the batter.

Bake - Bake for 40 minutes, Brush with the apple juices, then bake 10-15 minutes more.

Cool and invert - cool in the pan, then invert twice, so the apple side is up.

Prepare the glaze - Warm maple syrup with cinnamon and vanilla until slightly thickened.

Finish and enjoy - Brush the glaze over the warm cake. I like to serve it with a drizzle of caramel sauce and a scoop of vanilla ice cream or a dollop of whipped cream.

So, whether you're hosting friends, planning a dinner party or simply crave something sweet and delicious, this Italian-Inspired Apple Ricotta Cake will be enjoyed by all! Give it a try, you'll see why it's a recipe I make again and again and why everyone who tries it falls in love with the first taste!

Café Tips and FAQ about making this Apple Ricotta Cake

• You'll need a 9-inch cake pan with sides that are a least two inches tall, as this cake will come right to the top as it bakes. Most cake pans these days are 2 inches. If you only have a 9-inch cake pan with lower sides, use a larger pan - a 10-inch springform pan would work great! I really love these Oxo Good Grip cake pans.
• What type of apples should you use for this Apple Ricotta Cake? Choose your favorite good baking apple. I have used Gala and Honeycrisp with good results, but Fuji or Braeburn and Pink Lady are also good choices. I like to choose a crisp, red-skinned apple and keep the skin on (for a pretty presentation), but to-peel or not-to-peel is a choice you can make!
• This cake freezes well. I like to freeze it on a clean plate, uncovered. Once it's frozen solid, I wrap it well in plastic wrap or a ziplock bag. This keeps the top apple layer intact and pretty.
• If I'm planning to freeze this Apple Ricotta Cake, I hold off on the maple glaze until after it has thawed completely. Then, I brush it on for that beautiful finishing touch!
• Be sure to use baking spray to grease your pan. Baking spray is different than non-stick cooking spray as it's a combination of oil and flour. I really like Baker's Joy baking spray.
• Be sure to line your pan with parchment paper after spraying it. This simple step ensures your cake will release effortlessly and come out picture-perfect! I love these pre-cut parchment paper rounds. They come in an easy-to-store, flat box and last forever (unless you're a crazy cook like I am - then they'll only last half-way-to-forever!)
• I find it's easiest to cut this cake using a sharp serrated knife.
• We love to serve this Apple Ricotta Cake with a drizzle of this Microwave Real Deal Caramel Sauce. If you're pinched for time, this Ridiculously Easy Caramel Sauce is also delicious!

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Anyone who believes in me may come and drink!
For the Scriptures declare,
'Rivers of living water will flow from his heart.'"
John 7:37-39
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Italian Apple Ricotta Cake

Chris Scheuer

This Italian Apple Ricotta Cake recipe is moist, tender, and cheesecake-like with layers of cinnamon-scented apples and a glossy maple glaze. Easy to make in one bowl with no mixer required, it's perfect for entertaining, make-ahead, and freezer-friendly!

5 from 2 votes

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 10

Calories 388

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Ingredients

 

US CustomaryMetric

 

.5x1x2x

For the apples:

• 3 medium apples, cored and thinly sliced (about 4 cups, peeled or unpeeled - your choice!)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

For the cake batter:

• 4 ounces butter, I use salted butter
• 15 ounces whole milk ricotta cheese, 1 container
• ¾ cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• ½ teaspoon kosher salt, I use Morton's
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour

For the maple glaze:

• ½ cup maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Instructions

 

For the prep:

1. Preheat oven to 350˚F (176˚C). Spray a 9-inch cake pan (with at least 2-inch sides) with baking spray. Line the bottom with parchment paper. Line a sheet pan with foil and set aside.

For the apples:

1. In a medium microwave-safe bowl, combine the apples, sugar, and cinnamon. Microwave 1 minute, stir, then repeat for 2 more minutes. Set aside to cool slightly. 3 medium apples, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon

For the batter:

1. In a medium microwave-safe bowl, melt the butter, about 1 minute. 4 ounces butter
2. Add the ricotta and stir until blended, then add the sugar, eggs, baking powder, salt, and vanilla; whisk until smooth. 15 ounces whole milk ricotta cheese, ¾ cup granulated sugar, 3 large eggs, 2 teaspoons baking powder, ½ teaspoon kosher salt, 2 teaspoons vanilla extract
3. Lastly, stir in the flour just until incorporated. 1½ cups all-purpose flour

To assemble the cake:

1. Tranfer half of the batter to the prepared pan and spread to an even layer. Add half of the apples, again, in an even layer.
2. Repeat with remaining batter and apples, this time curl the apple slices with your fingers and tuck them in across the top of the cake. Reserve any juices left in the bowl.

To bake:

1. Place cake pan on foil-lined sheet pan. Bake for 40 minutes. Remove from the oven and brush the apples and top of the cake, gently, with the reserved apple juice. Pull up foil around the edges of the pan to prevent over-browning.
2. Bake 10-15 minutes longer, until golden and a toothpick comes out clean or the internal temp reaches 200-210˚F (93-99˚C) (best way to determine doneness!)

To cool and invert:

1. Cool the cake for 15 minutes in the pan on a wire rack. Invert onto a plate, then flip again so apples are on top.

For the glaze:

1. In the same bowl used for the apples, combine maple syrup, cinnamon, and vanilla. Microwave 2-3 minutes or until slightly thickened. ½ cup maple syrup, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract

To finish & serve:

1. Brush glaze over the warm cake. Allow to cool before slicing. Serve plain or with whipped cream, ice cream, or caramel drizzle.

To store:

1. Keep covered at room temp for 1 day, then refrigerate for up to 5 days.

Nutrition

Calories: 388kcalCarbohydrates: 52gProtein: 9gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 102mgSodium: 250mgPotassium: 267mgFiber: 2gSugar: 33gVitamin A: 584IUVitamin C: 3mgCalcium: 161mgIron: 1mg

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Course: Dessert

Cuisine: Italian-Inspired