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.
Apple cake is a timeless dessert, something we can bake over and over again. We all have sweet memories of apple cake, far from our childhood and up to this day. Easy and comforting, it suits any occasion and makes everyone happy. I myself, grew up in a family of apple farmers, so apple cakes, apple tarts and apple pies were on rotation every week or so.
After a lifetime of apple cakes, I’m happy to reveal my own take on this classic dessert. Forget the rich, buttery apple cake that dries out quickly, and welcome this new version prepared with ricotta and… olive oil! (spoiler alert: no, it doesn’t taste olive oil). Believe me, you are going to fall in love with this incredibly moist and refreshing crumb, with all the apple layers in between. Delicious!
Apple ricotta cake, in short:
- A rich, moist and tender crumb
- Layers of tender apple slices
- Prepared with olive oil + ricotta cheese
- No spices (just a plain, apple cake, with a hint of lemon)
- Quick and easy to make on every occasion
What goes into apple ricotta cake?
- Apples. You can use any dessert apple, that hold their shape while baking. Depending on size, you will need 2 or 3 apples. I suggest peeling them before using, but you can keep the skin for the top part if you wish.
- Ricotta cheese. Use plain, full-fat ricotta cheese, for more richness. It also helps create a very moist crumb.
- Olive oil. For depth of flavors and a lasting moist crumb. I promise the cake won’t taste olive oil!
- Eggs. They bind the ingredients together and add some moisture.
- Sugar. I recommend between ¾ cup and 1 cup sugar. You can cut the amount of sugar if you wish, but be aware that it will impact the final texture slightly, making the cake a little bit more dense.
- Lemon zest. Although optional, I highly recommend the use of lemon zest in the recipe. I tried both with and without and I find that lemon zest adds some extremely refreshing flavors to the apple cake.
- Flour + baking powder + baking soda + salt. The dry ingredients create the perfect lift for the cake. Note that I use both baking powder and baking soda.
How to make apple ricotta cake?
- Mix the apple slices with some melted butter in a large mixing bowl and set aside. This preliminary step will soften the apple slices slightly and bring some subtle flavors.
- Whisk all the wet ingredients in a large mixing bowl, and add the lemon zest.
- Sift all the dry ingredients over the wet ones. Note that it’s important to sift them with a sieve before using. Sift flour will make the cake lighter and prevent lumps.
- Add the apple slices (reserving some for topping), and gently stir to spread evenly.
- Transfer to the prepared baking pan, then top with the remaining apple slices, creating a lovely rose pattern. Add some small pieces of butter and dust with sugar, and bake!
Pro tips for success
This apple ricotta cake is a straightforward recipe that doesn’t require much effort. Nonetheless, there are a few useful tips for success:
- Peel and slice the apples into thin slices for a melt-in-your mouth bite. Thicker slices would make them a little crunchier, which is fine if you don’t mind big chunks of apples in your cake.
- Do not over-stir, in particular the wet ingredients. This ensures the perfect lift for the cake and prevent being heavy and dense.
- Sift the dry ingredients. It also contributes to a great lift, for an apple cake that is light and fluffy.
- Baking time is crucial! If you under-bake the cake, it will remain raw in the center and collapse when you slice it. If on the contrary you bake it a little too long, even by a few minutes, it won’t be as moist as you expect it to be. Each oven is different, so keep an eye on the oven and remove the cake when a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert the cake onto a serving plate and let cool completely.
How to store apple ricotta cake?
Because the recipe involves ricotta cheese (even if baked) I recommend to store leftovers in the refrigerator. The apple cake actually tastes even better the next day, as the lemon zest infuse!
Recipe variations
- Flavor with cinnamon, if you love everything apple and cinnamon.
- Dice the apples (rather than slicing them) if you like apple chunks in your desserts.
- Replace the apples with pears! In this case, I wouldn’t use lemon zest. However you can add some fresh rosemary or some cardamom. Both options are delicious!
More apple desserts:
- Apple Crumble Bars
- Apple Clafoutis
- Easy Apple Crisp
- Apple Galette with Hazelnut Crust
- Whole Wheat Apple Bread
Apple Ricotta Cake
- 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
- 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
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.
Did you make this recipe?
Lastly, if you make this Apple Ricotta Cake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
