Maple Apple Ricotta Cake
a custard-like maple apple ricotta cake
serves: 6-8
Ingredients
Scale
- 1 tbsp butter
- 12oz thinly sliced apples (approximately 2 large apples)
- 1 pinch of salt
- ½ cup maple syrup
- 1 stick (4oz) butter
- 1 ½ cups (180g) AP flour
- ½ cup (100g) sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 3 eggs
- 1 ½ cups (12oz) whole milk ricotta cheese
- 1 tsp pure vanilla extract
- raw sugar, for garnish
- warm maple syrup, to drizzle
Instructions
- Preheat the oven to 350°F. Grease a 9” cake pan and line it with a piece of parchment paper.
- Heat a large skillet over medium heat. Add the 1 tablespoon of butter. Once the butter has melted, add the apples. Season with a pinch of salt. Let the apple sauté until starting to caramelize, about 5-6 minutes.
- Add the maple syrup and bring to a simmer. Lower the heat and simmer for 2 minutes. Turn the heat off and transfer the apples & syrup to a bowl. Let cool slightly. Wipe out the skillet.
- Add the butter to the skillet and let melt over medium heat. Turn the heat to low and continue to cook for a couple of minutes until browned and fragrant. Let cool slightly.
- Combine the flour, sugar, baking powder, and salt in a mixing bowl. Whisk until incorporated. In a separate bowl, crack and beat the eggs. Whisk in the ricotta cheese, browned butter, and vanilla extract.
- In two batches, use a rubber spatula to fold the dry ingredients into the wet ingredients until smooth (don’t over-mix). Lastly, fold in ¾ of the apples and all of the maple syrup. Pour the batter into the prepared pan and smooth out the top. Arrange the remaining apples across the cake.
- Bake the cake on the middle rack in the oven for about 40-45 minutes, or until just cooked through. Remove the pan from the oven and let the cake cool for 10 minutes. After 10 minutes, lift the parchment paper to retrieve the cake.
- Cut into slices. Serve warm or at room temperature with a sprinkle of raw sugar and a drizzle of warm maple syrup.