A harmonious combination of tender apples, creamy ricotta, and the warm sweetness of maple syrup makes this Maple Apple Ricotta Cake an irresistible dessert or snack. With its moist texture and balanced flavors, this cake is perfect for autumn afternoons or cozy family gatherings. Simple to prepare yet packed with flavor, it’s a delightful addition to your baking repertoire.
Why You Will Love Maple Apple Ricotta Cake
This cake is a delightful mix of textures and flavors:
- Moist and tender: Ricotta adds creaminess, while chopped apples bring juicy bursts to every bite.
- Subtle maple sweetness: A touch of maple syrup adds depth without being overpowering.
- Seasonal delight: Perfect for fall or any time you crave a comforting apple dessert.
Ingredient Notes for Maple Apple Ricotta Cake
For the Cake:
- 1 1/2 cups all-purpose flour: Forms the base of the cake, giving it structure.
- 1/2 cup granulated sugar: Sweetens the cake while letting the apples and maple shine.
- 2 teaspoons baking powder: Ensures a light, fluffy texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
- 3 large eggs: Provides structure and richness.
- 1/2 cup ricotta cheese: Adds creaminess and keeps the cake moist.
- 1/4 cup maple syrup: Infuses the batter with natural sweetness and a hint of caramel-like depth.
- 1/4 cup vegetable oil: Keeps the cake tender and moist.
- 1 teaspoon vanilla extract: Complements the maple and apple flavors.
- 2 apples (peeled, cored, and chopped): The star ingredient, adding flavor and texture.
- 1 teaspoon ground cinnamon: Adds warmth and a touch of spice.
Optional for Decoration:
- Powdered sugar for dusting: A simple, elegant finish that adds a hint of sweetness.
Pro Tip: Use firm apples like Granny Smith or Honeycrisp for the best texture and a balance of sweet and tart flavors.
Kitchen Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk and spatula
- Cooling rack
- Toothpick (for doneness test)
How to Make Maple Apple Ricotta Cake
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs. Stir in the ricotta cheese, maple syrup, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can make the cake dense.
Step 5: Add Apples and Cinnamon
Fold in the chopped apples and cinnamon, distributing them evenly throughout the batter.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar just before serving for a beautiful finish.
Serving and Storage Tips
- Serving: This cake is delicious on its own or paired with whipped cream or a scoop of vanilla ice cream.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw at room temperature before serving.
Variations and Substitutions
- Nutty addition: Add 1/4 cup chopped walnuts or pecans to the batter for crunch.
- Lemon twist: Replace the vanilla extract with lemon zest for a bright, citrusy flavor.
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Helpful Notes
- Even apple distribution: Chop the apples into small, even pieces to ensure they cook through and are evenly distributed.
- Maple flavor boost: For a stronger maple flavor, drizzle additional maple syrup over the cake before serving.
- Parchment paper tip: Lining the pan helps prevent sticking and ensures clean slices.
Tips from Well-Known Chefs
- Mary Berry: “Use room-temperature eggs for better incorporation and a more even bake.”
- Ina Garten: “Always opt for pure maple syrup for the best flavor in baking.”
- Paul Hollywood: “Mix gently to avoid overworking the batter, which can lead to a tough cake.”
Frequently Asked Questions (FAQ)
Q: Can I use a different type of oil?
A: Yes! Canola oil or melted coconut oil are great substitutes.
Q: Can I use maple-flavored syrup instead of pure maple syrup?
A: Pure maple syrup is recommended for the best flavor, but maple-flavored syrup can be used in a pinch.
Q: What type of apples are best?
A: Firm, tart apples like Granny Smith or Honeycrisp work best for this recipe.
Q: Can I skip the powdered sugar topping?
A: Yes! The cake is delicious as is, but the powdered sugar adds a touch of sweetness and visual appeal.
Q: How do I prevent the cake from sinking in the middle?
A: Make sure your oven is fully preheated, and avoid opening the door during baking to maintain consistent heat.
In conclusion, Maple Apple Ricotta Cake is a moist and flavorful dessert that’s easy to make yet impressive enough for any occasion. With its tender crumb, spiced apples, and touch of maple sweetness, it’s sure to become a favorite in your household. Happy baking!
