This ricotta cake is one of the best cakes you’ll make all year. As my husband said, “It tastes like the insides of an eclair.” That’s always a good thing, if you ask me! Creamy and eggy, it’ll be hard to stop with eating just one piece. Another bonus? It’s easy to make.
The original recipe, from Food52, is said to have been one of their most popular cake recipes ever. And I believe it. I adapted the recipe a bit to fit my own pallet, but have still kept that WOW factor.
Recipe: Ricotta Cake
Prep Time: 5 minutes Cooking Time: 35-45 minutes Serves: 8
1 stick of butter, room temperature or microwaved for roughly 10-15 seconds
1 cup sugar
1 1/3 cup ricotta (Try and get whole milk ricotta. This is the brand I get at Whole Foods.)
1 apple, grated
1 teaspoon vanilla
1 1/3 cup flour
1 tablespoon baking powder
Powdered sugar, dusting for top when cooled
Preheat oven to 400 degrees.
Spray a 9 or 10 inch springform pan with nonstick spray.
Combine butter and sugar. Mix on high for 2 minutes or until butter and sugar has become fluffy. Add the eggs one at a time. Next, add the ricotta, grated apple, and vanilla and mix until combined. Add the flour, baking powder, and salt and mix until you can no longer see the flour.
Pour batter into springform pan. Bake for 35-45 minutes. Halfway through baking time, make sure the cake isn’t too brown on top. If it is, cover it with foil.
Let the cake cool and cover with a dusting of powdered sugar.