Italian Apple Ricotta Cake

5 from 2 votes

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!

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Italian-Inspired

Keyword: Apple Ricotta Cake, Apple Ricotta Cake Recipe, Easy Italian Dessert, Italian Apple Ricotta Cake, Moist Ricotta Cake

Servings:

Calories: 388kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

For the prep:

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:

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:

In a medium microwave-safe bowl, melt the butter, about 1 minute. 4 ounces butter
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
Lastly, stir in the flour just until incorporated. 1½ cups all-purpose flour

To assemble the cake:

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.
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:

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.
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:

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:

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:

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

To store:

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

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