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.
PrintSoft Ricotta and Apple Cake
- Total Time: 70 minutes
- Yield: 1 cake 1x
Description
A light, cheesecake-like dessert softened with ricotta cheese and sweetened with an apple, perfect for a simple autumn treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tbsp baking powder
- A pinch of salt
- 8 tbsp unsalted butter, softened
- 3/4 cup sugar (increase to 1 cup if you want a sweeter cake)
- 3 large eggs
- 1 cup ricotta cheese
- 1 apple, peeled, cored, and finely chopped
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C). Butter and flour a 9-10 inch springform pan to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar using a stand mixer or hand mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
- Mix in the ricotta cheese, vanilla extract, and lemon zest until combined.
- Gently fold in the flour mixture until just combined. Be careful not to overmix.
- Fold in the chopped apple until evenly distributed throughout the batter.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack.
- Dust with powdered sugar before serving.
Notes
This cake does not have a strong apple flavor, making it ideal for those who prefer a subtle fruit taste. The ricotta gives it a creamy, cheesecake-like texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer a sweeter cake, increase the sugar to 1 cup. Serve with a dusting of powdered sugar for a touch of elegance.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 13
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 75
Frequently Asked Questions
Can I use a different type of cheese instead of ricotta for this cake?
While ricotta is key for the cake’s texture, you could experiment with mascarpone or cream cheese, but it may alter the final consistency.
What kind of apples work best in this recipe?
Since the cake doesn’t have a strong apple flavor, you can use any apple variety you prefer, but a sweet variety like Fuji or Honeycrisp can add a subtle sweetness.
Is it necessary to peel the apple before adding it to the batter?
Peeling the apple is recommended to ensure a smooth texture, but if you prefer a bit of added fiber and color, you can leave the skin on.
Yes, this is a great recipe, easy to make and tastes really fresh.
Ah, man this was actually really good. Great recipe!
This is such an awesome recipe, absolutely delicious!
I add frozen blueberries to my cake and it turns out amazing! My go to recipe when i want something light and quick.