Apple Ricotta Cake

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This cake sits somewhere between a rustic Italian torta and a classic afternoon slice – dense enough to feel satisfying, light enough that a second piece is easy to justify.

The ricotta does two things here: it adds moisture without making the batter heavy, and it gives the crumb a slightly creamy quality that you don’t get from oil or butter alone. You’ll notice it most in the texture, not the flavor.

Fresh apples go in diced, not grated. Grated apple disappears into the batter and makes it wet. Diced apple holds its shape through baking and gives you distinct, soft pockets of fruit in each slice.

This is a one-bowl cake. No mixer needed. It comes together in about 15 minutes before it goes into the oven.

Why You’ll Love This Recipe

• Stays moist for three days without drying out
• One bowl, no mixer, minimal cleanup
• Ricotta gives the crumb a faintly creamy texture
• Works as dessert, breakfast, or an afternoon snack

Ingredient Notes

• Whole milk ricotta: Drain it briefly in a fine-mesh sieve if it looks watery – excess liquid makes the center sink. Part-skim ricotta works but gives a slightly drier crumb.
• Apples: Granny Smith or Fuji both work well. Granny Smith gives a sharper contrast against the sweet batter; Fuji is softer and milder. Avoid Red Delicious – they turn mushy.
• All-purpose flour: Standard unbleached all-purpose flour gives the best structure. For a gluten-free version, a 1:1 gluten-free baking flour blend works, though the crumb will be slightly denser.
• Granulated sugar: The recipe uses a moderate amount so the apple flavor stays clean. You can reduce by 20 g if your apples are very sweet.
• Unsalted butter: Melted and cooled slightly before mixing. You can substitute neutral vegetable oil (same weight) for a dairy-reduced version, though flavor will be flatter.
• Lemon zest: One lemon’s worth of zest brightens the batter and keeps the apple flavor from reading flat. Don’t skip it.

Apple Ricotta Cake

A simple Italian-style apple ricotta cake with a tender, creamy crumb. One bowl, no mixer, ready in under an hour.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Calories: 285

Ingredients Method Notes

Ingredients

  

• 250 g whole milk ricotta drained if watery
• 200 g all-purpose flour
• 150 g granulated sugar
• 80 g unsalted butter melted and cooled
• 3 large eggs room temperature
• 1.5 tsp baking powder
• 0.25 tsp fine salt
• 1 tsp vanilla extract
• 1 lemon lemon zest finely grated
• 2 medium (approx. 300 g peeled) apples peeled and diced into 1 cm cubes
• 1 tbsp powdered sugar for dusting, optional

Method

 

1. Heat the oven to 175 C / 350 F. Grease a 9-inch round cake pan and line the base with parchment paper.
2. If your ricotta looks wet, spoon it into a fine-mesh sieve set over a bowl and let it drain for 15 minutes. Discard the liquid.
3. Peel and core the apples. Dice them into roughly 1 cm cubes and set aside.
4. In a large mixing bowl, whisk the eggs and sugar together until pale and slightly thickened, about 2 minutes by hand.
5. Add the drained ricotta, melted butter, vanilla extract, and lemon zest. Whisk until smooth and combined.
6. Sift the flour, baking powder, and salt directly into the bowl. Fold with a rubber spatula until just combined - stop as soon as no dry flour is visible. Do not overmix.
7. Fold in the diced apples until evenly distributed through the batter.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake on the center rack for 40 to 45 minutes, until the top is golden and a skewer inserted into the center comes out with moist crumbs but no wet batter.
10. Cool the cake in the pan on a wire rack for 20 minutes, then turn out and cool completely before slicing. Dust with powdered sugar just before serving if you like.

Notes

The cake slices cleanest the day after baking once the ricotta crumb has fully set. Store covered at room temperature and slice as needed.

Tips for Success

• Drain ricotta in a fine-mesh sieve for 15 minutes before using to remove excess whey.
• Dice apples into 1 cm cubes so they stay distinct in the baked crumb, not disappear.
• Fold the flour in with a spatula, not a whisk, to avoid overdeveloping gluten and toughening the cake.
• Check doneness at 40 minutes by inserting a skewer into the center – it should come out with moist crumbs, not wet batter.
• Cool the cake completely in the pan before slicing to let the ricotta set and the crumb stabilize.

Variations

• Add 1 tsp cinnamon and a pinch of nutmeg to the flour for a warmer, spiced version.
• Swap half the all-purpose flour for almond flour for a denser, nuttier crumb with more moisture.
• Stir in 60 g raisins soaked in warm grappa or apple juice for a classic Italian autumn touch.

Storage and Reheating

Store the cooled cake covered at room temperature for up to 3 days. The ricotta keeps the crumb moist, so it actually improves slightly on day two.

For longer storage, wrap individual slices in plastic wrap and refrigerate for up to 5 days. Let slices come to room temperature for 20 minutes before eating – cold ricotta cake tastes flatter.

This cake freezes well. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Serving Suggestions

Serve at room temperature, dusted with powdered sugar just before plating. A spoonful of lightly whipped cream alongside works well for dessert, but the cake holds its own without it.

For breakfast or a midmorning snack, a slice with a short espresso is the obvious pairing. The mild sweetness doesn’t overwhelm early in the day.

If you want to dress it up for guests, a thin drizzle of honey and a few thin apple slices fanned on top give it a cleaner look without extra work.

FAQ

Why did my apple ricotta cake sink in the middle?

The most common cause is ricotta that was too wet – drain it before mixing. Overmixing the batter after adding flour can also cause the center to collapse as steam escapes unevenly.

Can I use cottage cheese instead of ricotta in this cake?

You can, but blend it smooth first so the texture matches. Cottage cheese is slightly tangier and wetter than ricotta, so drain it well and expect a marginally less creamy crumb.

How do I know when the apple ricotta cake is fully baked?

Insert a skewer into the thickest part of the center – it should come out with a few moist crumbs but no wet batter. The top should be golden and just set, not jiggly when you nudge the pan.

Can I freeze apple ricotta cake and does it hold up well?

Yes, it freezes well for up to 2 months when wrapped tightly by the slice. The ricotta crumb thaws without becoming grainy, which makes this one of the better Italian ricotta-based cakes for the freezer.

Is apple ricotta cake gluten-free?

Not as written – it uses all-purpose flour. Substitute a 1:1 gluten-free baking flour blend in the same quantity and the result is close, though the crumb will be slightly more compact.

What’s the difference between this apple ricotta cake and a French apple cake?

French apple cake (gateau aux pommes) typically uses a higher ratio of butter and often macerates the apple in rum. This Italian-style version uses ricotta instead of extra fat, giving a creamier, lighter crumb than even a classic Italian apple pastry with a cleaner apple flavor.