Apple Streusel Ricotta Cake

Ricotta cake is light and fluffy and traditionally made with lemon or citrus flavor. This version uses apples, warm spices, and will have you ready for cozy season. This is perfect for brunch with the ladies or even afternoon coffee.

Notes:

Pans – use a pan or springform pan. Note that cooking time varies depending on pans and ovens. I’ve tested this recipe with an 8-inch and a 9-inch pan. This recipe utilizes an 8-inch pan for the height on the cake. If you use a 9-inch pan, bake time is around 45-55 minutes. But keep in mind that variations exist. Bake the cake until the tester inserted in the center comes out clean.
Ricotta – use full fat, whole milk ricotta. It does not have to be drained before using it in this recipe.
Apples – I used gala apples because that is what I have readily available at home. A tart apple would be great for this recipe, but any variety of apples would work.
Topping – liquid will form after letting the apples sit in the sugar and cinnamon. Spoon the apples with minimal liquid when mixed into the batter, but the liquid can be poured on top since this will be soaked up by the streusel.

Apple Streusel Ricotta Cake

Time: 1.25 hr
Yields: 6-8 servings

1 ¼ cup (~170g) all-purpose flour
1 teaspoon of baking powder
¼ teaspoon salt
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
1 stick (113g) unsalted butter, softened
¾ cup (150g) white sugar
1 cup (8oz) ricotta cheese, whole milk
2 large eggs
1 ½ teaspoon vanilla extract

Apple Topping
2 apples(175g), peeled and diced
1 teaspoon cinnamon
¼ cup (50g) brown sugar, lightly packed

Streusel
5 tablespoons (70g) unsalted butter, cold or room temperature, but not softened
¾ cup (100g) all-purpose flour
½ cup (100g) brown sugar, lightly packed
½ teaspoon cinnamon

Optional Glaze
½ cup (60g) confectioner’s sugar
1-2 tablespoons milk
½ teaspoon

1. Preheat oven to 350℉. Prepare an 8-inch cake pan by buttering/greasing and lining the bottom with a piece of parchment paper.
2. Prepare the topping – in a small bowl, combine apples, brown sugar, and cinnamon. Mix well and set aside.
3. Prepare the streusel – in a bowl, by combining all the ingredients and mixing with your hands or pastry cutter until you get a lumpy and coarse sand-like mixture. Set aside.
4. For the batter, start by mixing together the dry ingredients. Add flour, baking powder, cinnamon, nutmeg, and salt to a bowl. Stir to combine and set aside.
5. Using a stand mixer or hand mixer, add butter and sugar into the bowl of the mixer and beat at medium speed for a minute or two until light and fluffy. Add ricotta cheese. Beat for another minute before adding vanilla extract and eggs one at a time. Make sure to scrape the sides of the bowl. Slowly add in the dry ingredients. Beat until the batter is smooth, for about a minute.
6. Fold half of the apple topping mixture into the batter. Transfer the batter into the prepared cake pan.
7. Distribute the remaining apple topping on top of the batter. Liquid is ok as it will be absorbed into the streusel. Sprinkle the streusel topping over the apple topping.
8. Bake for 50-65 minutes or until the top is golden and tester inserted in the center comes out clean.
9. Let cool in the pan for 15-20 minutes before turning onto a rack and cool completely.
10. In a small bowl, whisk together the ingredients for the optional glaze, if making. Add milk a little bit at a time until you get to desired glazed consistency. Drizzle over the cake. Enjoy!
11. Store in an airtight container at room temperature for 2-3 days.