Description
This Maple Apple Ricotta Cake is a moist and flavorful dessert combining the sweetness of pure maple syrup with the fresh tartness of diced apples. Enhanced with ricotta cheese for a creamy texture and warm spices like cinnamon and nutmeg, this cake is perfect for fall or any cozy gathering. It bakes to a golden brown and can be served warm or chilled, optionally dusted with powdered sugar for a charming finish.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/4 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
Fruit
- 2 apples (preferably Honeycrisp or Granny Smith), peeled, cored, and diced
- 1 tablespoon lemon juice
Optional
- Powdered sugar for dusting
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to prevent sticking.
- Toss Apples: In a small bowl, mix the diced apples with lemon juice to prevent browning and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Cream Butter and Sweeteners: In a large bowl, beat the softened butter, pure maple syrup, and granulated sugar with an electric mixer until the mixture is light and fluffy, indicating that air has been incorporated for a tender cake texture.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate them and build structure.
- Incorporate Ricotta and Vanilla: Mix in the ricotta cheese and vanilla extract until the batter is smooth and creamy, adding moisture and richness.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir gently just until combined to avoid overmixing which can toughen the cake.
- Add Apples: Fold in the lemon-tossed apples gently, distributing them evenly in the batter.
- Transfer to Pan: Pour the batter into the prepared springform pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean, signifying the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Serve: Dust with powdered sugar before serving if desired. This cake can be enjoyed warm or chilled and pairs beautifully with whipped cream or an extra drizzle of maple syrup.
Notes
- Serve the cake warm or chilled for different textures and flavors.
- Pairs excellently with whipped cream or extra maple syrup drizzled on top.
- Use firm, tart apples like Honeycrisp or Granny Smith to ensure the best texture and balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
