Cook's Hideout: Apple Ricotta Cake

October 12, 2015

Apple Ricotta Cake

Blogging Marathon# 57: Week 2/ Day 3
Theme: Food52 Contest Recipes from here
Dish: Apple Ricotta Cake
I'm ending this week's marathon on a sweet note with this Apple Ricotta Cake from Food52. 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 in Food52 and found this delicious cake recipe which happens to be the 'Best recipe with Fresh Ricotta' contest winner.
Apple and Ricotta Cake
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.

Ingredients for a Cake

Ingredients for a cake
The addition of ricotta gives the cake almost a cheesecake like texture. It is airy and light. After reading the reviews, I reduced the sugar quantity from 1cup to ¾cup but kept everything else as is. This recipe has 3 eggs but I was making this for friends who eat eggs so I didn't bother with substituting the eggs with a vegetarian option. All in all this is a delicious cake that I'll be making often.  
Apple and Ricotta Cake
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.
Apple and Ricotta Cake

Lets check out what my fellow marathoners have cooked today for BM# 57.


  1. I had made your ricotta loaf when I was looking for a recipe to use up leftover you have more recipes for ricotta :-)..gorgeous cake, btw

  2. The cake looks very well made , sounds interesting too . With both apple and ricotta I thought it would be eggless .

  3. Cake looks very sinful...after using apple puree so much, I have actually given up on seeing how an apple cake might taste!...:)..enjoyed your series..

  4. have not tried cheese in cake! bookmarking it

  5. The texture of this cake is lovely. Apple and ricotta is an interesting combination for a cake.

  6. Apple and ricotta together in a cake sounds delicious.Cake looks sinful. Bookamarked.

  7. Wow, wat a super moist cake,even i picked this cake but somehow failed to make it for the theme,delicious.

  8. I saw this one and it was on a possible but then got shortlisted. love the texture - will definitely be trying it

  9. Wow! Your cake looks just perfect ....beautiful texture and finishing!


Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!


Related Posts Widget for Blogs by LinkWithin
Blogging tips