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Maple Apple Ricotta Cake

Maple Apple Ricotta Cake That Elevates Your Fall Mornings

This Maple Apple Ricotta Cake is a delightful fusion of flavors, making it a perfect treat for autumn mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups ricotta cheese opt for whole milk for the best results
  • ½ cup brown butter ensure it's cooked until golden brown
  • ¾ cup maple syrup use pure maple syrup
  • 2 medium apples (Braeburn or Honeycrisp) slice thinly (about 1/8" thick)
  • 1 cup all-purpose flour substitute with gluten-free blend if needed
  • 3 large eggs room temperature for better fluffiness
  • 1 teaspoon baking powder ensure freshness
  • 1 teaspoon vanilla extract use pure extract for best flavor
For Topping
  • ¼ cup extra maple syrup drizzle on top

Equipment

  • 9-inch round or springform pan
  • mixing bowls
  • whisk
  • spatula
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan with light greasing.
  2. In a small saucepan, melt the butter over medium heat, stirring until golden brown and nutty. Cool slightly.
  3. In a large bowl, whisk together the eggs and sugar until pale and fluffy, about 3-5 minutes.
  4. Mix in the cooled butter, ricotta cheese, and vanilla until creamy.
  5. Sift flour and baking powder in a separate bowl, then gently fold into the wet mixture until just combined.
  6. Fold in the sliced apples and half of the maple syrup, ensuring even distribution.
  7. Pour the batter into the prepared pan and drizzle remaining maple syrup on top.
  8. Bake for 40-45 minutes, or until the top is golden and a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, always cool the browned butter slightly before mixing. Avoid over-mixing the batter for a lighter cake.