A light, cheesecake-like dessert is softened with ricotta cheese and sweetened with an apple for a simple autumn dessert.
By Pavani Hideout
We went apple picking couple of weeks back and I had quite a few apples left. I also had some ricotta cheese that needed to be used up in the fridge. So I looked for recipes with apples and ricotta on Food52 and was inspired by a delicious cake recipe which happens to be the ‘Best recipe with Fresh Ricotta’ contest winner.
This recipe uses only 1 apple and doesn’t really taste like an ‘apple’ cake. I’m not a big apple fan so that is totally fine with me, but if you are looking for an apple cake that tastes like an apple pie (or more apple’y’), then this is not for you.
The addition of ricotta gives the cake almost a cheesecake texture. It is airy and light.
- All purpose flour - 1¼cup
- Baking powder - 1tbsp
- Salt - a pinch
- Unsalted Butter - 8tbsp or 1stick, softened
- Sugar - ¾cup (increase to 1cup if you want sweeter cake)
- Eggs - 3, large
- Ricotta cheese - 1cup
- Apple - 1 medium, peeled and grated (about 1cup)
- Vanilla extract - 1tsp (or use zest of 1 lemon)
- Confectioners Sugar - for serving
- Preheat oven to 375°F. Butter and flour a 9~10" spring form pan.
- Cream butter and sugar in a stand mixer or using a hand mixer until light and fluffy.
- Add the eggs one at a time and beat until combined.
- Slowly add the flour, salt, baking powder, vanilla extract (or lemon zest), grated apple and ricotta cheese. Beat until well combined.
- Pour into the prepared pan and bake for 35~40 minutes or until the cake is golden brown and the sides start to pull away from the pan.
- Cool in the pan for 10 minutes, then turn it out onto a wire rack rack and cool completely. Sift confectioners sugar over the top just before serving.