Name: Apple Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3 medium apples, peeled, cored and sliced thinly; 2 Tablespoons unsalted butter, melted; 1 cup (250g) fresh, full-fat ricotta; ⅓ cup (80 ml) olive oil; ¾ cup (150g) sugar; 1 teaspoon vanilla extract; 1 Tablespoon lemon zest, freshly grated (optional)*; 2 large eggs; 1 ½ cup (180g) all-purpose flour; 1 ½ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 Tablespoon (15g) butter, diced; 2 Tablespoons sugar, for dusting

Apple Ricotta Cake

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Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 8 servings 1x
Category: Cakes

This simple apple ricotta cake is moist, tender, and packed with delicious apples and refreshing flavors. Easy to make, this apple cake recipe is a dessert to make year round.

Ingredients

Scale

3 medium apples, peeled, cored and sliced thinly
2 Tablespoons unsalted butter, melted
1 cup (250g) fresh, full-fat ricotta
⅓ cup (80 ml) olive oil
¾ cup (150g) sugar
1 teaspoon vanilla extract
1 Tablespoon lemon zest, freshly grated (optional)*
2 large eggs
1 ½ cup (180g) all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 Tablespoon (15g) butter, diced
2 Tablespoons sugar, for dusting

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Instructions

Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform.
Place all the sliced apples in a large mixing bowl, and combine with melted butter. Set aside.
In a large mixing bowl, combine and whisk the ricotta, oil, sugar, vanilla extract and lemon zest together. Add the eggs, one at a time, whisking well between each addition.
Sift all of the dry ingredients directly over the wet ingredients. Mix with a rubber spatula, until just combined. Add two thirds of the apples (keep the remaining third for topping the cake), and gently fold in with a rubber spatula.
Pour the batter into the cake pan, spreading it out evenly as needed. Place the remaining apples in a rose pattern (as shown on the photos). Add tiny pieces of butter here and there, and dust with sugar.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean**. Let cool in the pan for about 10 minutes, then invert onto a serving plate and let cool completely before serving.

Notes

* Lemon zest adds some refreshing flavors to the cake, but you could totally use vanilla exclusively instead. Another option consists in using cinnamon!

** The baking time is important to get the right texture, with a perfectly moist crumb. Every oven is different, so keep an eye on the baking time and remove the cake when it’s just baked through (do the toothpick test), around the 40-45 minutes mark, a little less or a little longer.