Maple Apple Ricotta Cake Recipe
Get ready to fall in love with the Maple Apple Ricotta Cake—a dessert that captures all the warmth and coziness of autumn in every bite! This cake is impossibly moist, brimming with tender apples, rich ricotta cheese, and the subtle sweetness of real maple syrup. It strikes that perfect balance between rustic comfort and a little bit of elegance, making it absolutely irresistible whether you’re serving it at a holiday gathering or just curling up with a hot cup of tea. With simple but thoughtful ingredients, this cake quickly becomes a beloved favorite, and it’s a treat that will have everyone asking for seconds.
Ingredients You’ll Need
Part of the magic behind Maple Apple Ricotta Cake is just how approachable the ingredient list is. Each component brings something special: moisture from ricotta, depth from real maple syrup, and juicy bursts from fresh apples—the result is golden perfection.
- All-purpose flour: The sturdy backbone that gives the cake its soft, tender crumb—don’t substitute with cake or bread flour here for optimal texture.
- Baking powder & baking soda: These two work together to help your cake rise and stay light, never dense.
- Salt: Just a pinch brings out all the buttery, maple-y flavors throughout.
- Cinnamon: Adds that undeniable cozy, spicy undertone every apple cake deserves.
- Unsalted butter (softened): For richness and a melt-in-your-mouth crumb—make sure it’s room temperature for easy blending.
- Pure maple syrup: This is the star! Real maple syrup gives a gentle sweetness and signature amber flavor—avoid pancake syrup for best results.
- Granulated sugar: Balances the maple and gives the cake a classic sweetness with a gentle crust.
- Eggs: Lend structure and richness; use large eggs for consistency.
- Whole milk ricotta cheese: It’s what makes the cake ultra-moist and rich—don’t skip or use low-fat here.
- Vanilla extract: Enhances every other flavor and rounds out the finish.
- Peeled and finely chopped apple (such as Honeycrisp or Gala): Honeycrisp and Gala stay sweet and tender when baked—chop them small for an even distribution.
- Chopped walnuts or pecans (optional): For those who love a nutty crunch, toss in a handful—these add beautiful texture.
- Powdered sugar for dusting (optional): A delicate snow of powdered sugar gives the cake a bakery-style finish.
How to Make Maple Apple Ricotta Cake
Step 1: Prep Your Pan and Oven
Before you start, set your oven to 350°F, letting it preheat so the cake cooks evenly from the start. Grease a 9-inch springform pan or cake pan with butter or nonstick spray. The springform pan makes releasing the cake a breeze, but any sturdy cake pan does the trick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This not only combines everything evenly but also prevents clumps, ensuring your Maple Apple Ricotta Cake is soft and fluffy throughout. Set aside for the moment.
Step 3: Cream the Butter, Maple Syrup, and Sugar
Grab a large mixing bowl and beat the softened butter, maple syrup, and granulated sugar until the mixture is light and creamy. This step is essential—it builds tiny air pockets that make the cake tender as it bakes, and the maple syrup starts infusing everything with its beautiful caramel notes!
Step 4: Add the Eggs, Ricotta, and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in your ricotta cheese and vanilla extract until everything is silky smooth. The ricotta makes the batter lush and is key to that signature moist crumb.
Step 5: Combine Wet and Dry Mixtures
Gently add your dry ingredients to the wet mixture, stirring just until barely combined. Over-mixing can make the cake tough—stop as soon as no streaks of flour remain. You’re looking for a thick, spoonable batter.
Step 6: Fold in Apples and Nuts
Carefully fold in your finely chopped apples and nuts (if using). Distributing these last means every slice of cake will have bursts of fruit and a hint of crunch where you want it most.
Step 7: Bake the Cake
Pour the batter into your prepared pan. Smooth out the top with a spatula, then bake for 45 to 50 minutes. The cake is ready when it’s deeply golden and a toothpick poked into the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack—this helps it come out in one beautiful piece.
Step 8: Final Flourishes
Once cool, dust with a little powdered sugar for a magical, snowy finish, or drizzle with extra maple syrup for a deeper maple pop just before serving.
How to Serve Maple Apple Ricotta Cake
Garnishes
A light dusting of powdered sugar always looks gorgeous and really lets the apples shine. If you want to wow your guests, try a few toasted nuts on top or an extra drizzle of warm maple syrup for added drama and deliciousness. Even a scoop of vanilla ice cream alongside won’t go amiss!
Side Dishes
Maple Apple Ricotta Cake loves to be paired with a hot cup of tea or richly brewed coffee. If you’re feeling fancy for brunch, serve it with a fresh fruit salad or a dollop of lightly sweetened whipped cream. For an ultra-comforting treat on a chilly day, enjoy it alongside a creamy chai or seasoned hot apple cider.
Creative Ways to Present
Slices of Maple Apple Ricotta Cake look stunning on vintage plates with a scattering of powdered sugar, or you can cut the cake into small squares for a lovely dessert table at parties. For extra flair, serve with individual ramekins of warm maple syrup so guests can drizzle their own.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), wrap the cake tightly in plastic wrap or store in an airtight container. Keep it at room temperature for up to two days, or refrigerate if you want it to last up to five days—the texture stays wonderfully moist with every passing day.
Freezing
This cake freezes beautifully! Let it cool completely, then wrap individual slices or the whole cake in plastic wrap and a layer of foil. Freeze for up to two months. Thaw slices overnight in the refrigerator or at room temperature for an hour or two when you crave a treat.
Reheating
To enjoy that “freshly baked” experience, warm slices of Maple Apple Ricotta Cake in the microwave for about 10–15 seconds or place them in a 300°F oven for 5 minutes. A gentle heat brings out the maple aroma and softens the crumb just right.
FAQs
Can I use low-fat ricotta cheese?
Full-fat ricotta is best for this recipe, as it guarantees a moist and tender texture. Low-fat versions can work in a pinch, but you may notice the cake is a little drier and less rich.
What are the best apples to use?
For the classic Maple Apple Ricotta Cake experience, reach for Honeycrisp or Gala—both hold their shape well and add just the right sweetness. Feel free to experiment with Pink Lady or Fuji, but steer clear of tart Granny Smith apples for best results.
Can I make Maple Apple Ricotta Cake gluten-free?
Yes, you can swap in a 1-to-1 gluten-free flour blend. Check that your baking powder is gluten-free as well, and keep in mind the texture might be a little softer, but the flavors sing just as beautifully.
Is there a substitute for maple syrup?
Maple syrup gives this cake its unique depth, but in a pinch, you can use honey. The flavor will shift a bit, leaning more floral than caramel, but it’s still delicious. Try to use real maple syrup for the most authentic taste.
Do I need to peel the apples?
Peeling the apples is recommended as it creates a uniformly soft texture within the cake, but if you love the color and mild chew of apple peels, you can certainly leave them on—just chop the apples finely.
Final Thoughts
If you’re craving something cozy, comforting, and just a bit unique, the Maple Apple Ricotta Cake is your answer. This is one of those recipes that turns simple ingredients into pure magic and will quickly become a staple in your dessert rotation. Bake it and share a slice—you’ll make memories and friends in no time!
Print
Maple Apple Ricotta Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with this Maple Apple Ricotta Cake. This moist and aromatic cake is a perfect balance of sweet maple, tangy apples, and creamy ricotta, making it a comforting dessert for any occasion.
Ingredients
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 cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup pure maple syrup
- 1/4 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups peeled and finely chopped apple (such as Honeycrisp or Gala)
- 1/4 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch springform pan or cake pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a large mixing bowl, beat the softened butter, maple syrup, and sugar until light and creamy. Add eggs one at a time, then mix in ricotta and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped apples and nuts if using.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let cool for 10 minutes in the pan before transferring to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- For added maple flavor, drizzle with warm maple syrup just before serving.
- This cake pairs well with tea or coffee and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
