Maple Apple Ricotta Cake: A Cozy, Fall-Inspired Treat
Fall is the perfect time to indulge in warm, comforting flavors, and this Maple Apple Ricotta Cake is a delightful way to do just that. This cake combines the sweet and tangy taste of caramelized apples with the richness of ricotta and the warm sweetness of maple syrup. It’s the perfect balance of light and moist, making it ideal for breakfast, dessert, or a cozy afternoon snack.
Ingredients
- 1 tablespoon butter (for sautéing)
- 12 oz thinly sliced apples (approx. 2 large apples)
- 1 pinch salt
- ½ cup maple syrup
- 1 stick (4 oz) butter
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 eggs
- 1 ½ cups (12 oz) whole milk ricotta cheese
- 1 teaspoon pure vanilla extract
- Raw sugar (for garnish)
- Warm maple syrup (for drizzling)
Directions
1. Prepare the cake pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper to prevent sticking.
2. Sauté the apples:
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced apples and a pinch of salt, then sauté for 5-6 minutes until the apples start to caramelize. Once the apples are golden and softened, add the maple syrup and bring to a simmer. Reduce the heat and simmer for an additional 2 minutes before turning off the heat. Transfer the apples and syrup to a bowl to cool slightly.
3. Brown the butter:
Wipe out the skillet, then return it to medium heat and melt the remaining stick of butter. Once melted, reduce the heat to low and allow the butter to brown slightly, becoming fragrant and nutty in flavor. Remove from the heat and let cool.
4. Mix the dry ingredients:
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
5. Combine the wet ingredients:
In a separate large bowl, beat the eggs and whisk in the ricotta, browned butter, and vanilla extract until smooth.
6. Mix the batter:
Gradually fold the dry ingredients into the wet mixture in two batches, using a rubber spatula to gently combine without overmixing. Fold in ¾ of the sautéed apples and all the maple syrup from the bowl, distributing the apples evenly throughout the batter.
7. Assemble the cake:
Pour the batter into the prepared cake pan and smooth the top. Arrange the remaining apple slices on top of the batter, pressing them slightly into the surface.
8. Bake the cake:
Bake on the middle rack of the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly puffed.
9. Cool and serve:
Let the cake cool in the pan for 10 minutes. Afterward, lift the cake out using the parchment paper and transfer it to a cooling rack. Serve warm or at room temperature with a sprinkle of raw sugar and a drizzle of warm maple syrup.
Recipe Tips:
- Browning Butter: Be sure to watch the butter carefully as it browns. It can go from nutty and fragrant to burnt quickly!
- Apples: You can use any type of apple for this recipe, but Granny Smith or Honeycrisp are great options for their balance of sweetness and tartness.
- Serving Suggestions: This cake pairs beautifully with a cup of tea or coffee. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Calories: 350 kcal per serving
Why You’ll Love This Maple Apple Ricotta Cake:
This Maple Apple Ricotta Cake is the ultimate cozy, fall dessert. The ricotta adds a creamy richness, while the caramelized apples and maple syrup infuse every bite with a burst of sweetness. The cake’s light and moist texture make it an irresistible treat that’s perfect for any time of day, whether you’re enjoying it warm with your morning coffee or as a sweet ending to your dinner.
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Maple Apple Ricotta Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
This Maple Apple Ricotta Cake is a delightful blend of fall flavors and rich textures. The caramelized apples bring a sweet and slightly tangy element, while the creamy ricotta keeps the cake moist and tender. With hints of vanilla and the richness of browned butter, this cake offers a cozy warmth that’s perfect for autumn gatherings or an afternoon treat with coffee.
Ingredients
1 tablespoon butter (for sautéing)
12 oz thinly sliced apples (approx. 2 large apples)
1 pinch salt
½ cup maple syrup
1 stick (4 oz) butter
1 ½ cups (180g) all-purpose flour
½ cup (100g) sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3 eggs
1 ½ cups (12 oz) whole milk ricotta cheese
1 teaspoon pure vanilla extract
Raw sugar (for garnish)
Warm maple syrup (for drizzling)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
Heat a large skillet over medium heat. Add 1 tablespoon of butter. Once melted, add the sliced apples and a pinch of salt. Sauté for 5-6 minutes, until the apples begin to caramelize.
Add the maple syrup to the skillet and bring to a simmer. Reduce the heat and simmer for 2 minutes, then turn off the heat. Transfer the apples and syrup to a bowl to cool slightly. Wipe out the skillet.
Add the remaining stick of butter to the skillet over medium heat. Let it melt and then turn the heat to low, allowing the butter to brown slightly and become fragrant. Remove from the heat and let cool.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. In a separate bowl, beat the eggs and whisk in the ricotta, browned butter, and vanilla extract.
Gradually fold the dry ingredients into the wet mixture in two batches, using a rubber spatula to avoid over-mixing. Fold in ¾ of the apples and all of the maple syrup from the bowl.
Pour the batter into the prepared cake pan and smooth the top. Arrange the remaining apple slices on top of the batter.
Bake the cake on the middle rack for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool for 10 minutes.
After 10 minutes, lift the cake out using the parchment paper. Slice and serve warm or at room temperature with a sprinkle of raw sugar and a drizzle of warm maple syrup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350