One Bowl, Extra Easy and Soft Apple Ricotta Cake (No Butter, No Oil!)

One Bowl Apple and Ricotta Cake is a soft and fragrant dessert, perfect for a snack and breakfast for adults and children alike. It is a very simple recipe, which is made using only a hand whisk and a bowl, without butter and oil, therefore very genuine and healthy.

Its ingredients are often already present in the refrigerator and pantry, namely eggs, milk, flour, yeast, ricotta, sugar and apples. Fats are replaced by cow's ricotta, a light and delicate dairy product, which will ensure a delicious, reassuring result with a pleasantly moist consistency.

Serve the apple and ricotta cake on fall and winter afternoons, accompanied by a steaming cup of tea or a spiced herbal tea. Or cut it into slices, while it is still warm, and serve it as a dessert accompanied by a scoop of cream ice cream.

What is Apple Ricotta Cake?

The ricotta apple cake is a delightful Italian dessert that marries the natural sweetness of apples with the creamy texture of ricotta cheese. This combination reflects Italy's rich culinary tradition of incorporating fresh, local ingredients into simple yet flavorful dishes. While the exact origins of this cake are not well-documented, it is a variation of the classic Italian apple cake, "torta di mele," which has been a staple in Italian households for generations. The addition of ricotta adds moisture and a subtle richness, elevating the traditional apple cake to new heights.

Globally, apple cakes take on various forms, each reflecting the culinary heritage of their region. In Germany, "Apfelkuchen" is a popular dessert featuring sliced apples atop a dense, buttery cake, often flavored with cinnamon and lemon zest. France offers the "Tarte Tatin," an upside-down caramelized apple tart that is both rustic and elegant. In Poland, "Szarlotka" is a beloved apple pie with a crumbly topping, sometimes enhanced with spices like cinnamon and cloves. The United States is famous for its classic apple pie, characterized by a flaky double crust encasing a spiced apple filling, symbolizing comfort and tradition in American cuisine.

Pro Tips for The Best Apple Ricotta Cake

• Varieties of apples like Golden Delicious or Renette are ideal for baking due to their sweetness and firm texture.
• Ensure the ricotta is well-drained and at room temperature for easy incorporation into the batter and a smooth texture.
• Add the eggs individually, mixing well after each addition for a smooth and even batter.
• Ensure the oven reaches the specified temperature before placing the cake inside to guarantee even baking.
• Place the cake pan in the middle rack to allow balanced heat distribution.
• Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. If not, bake for an additional 5-10 minutes, checking frequently.

Can I Swap The Ricotta for Another Cheese?

Of course! Mascarpone works well for a richer, creamier texture, while cream cheese can add a slight tanginess. Cottage cheese (blended for smoothness) can also be used, though it may be less creamy. These alternatives maintain the cake’s moisture and softness but slightly alter the flavor and texture.

Can I Add Anything Else to This Cake?

You can enrich it with chocolate chips, chopped hazelnuts, flaked almonds or dried raisins.

Can I Use This Recipe to Make Muffins Instead?

Yes, you can easily turn get muffins! Simply divide the batter evenly into a lined muffin tin, filling each cup about 3/4 full. Reduce the baking time to around 20-25 minutes at the same temperature, or until a toothpick inserted comes out clean.

Why is My Cake so Dense and Tough?

A dense and tough ricotta apple cake can result from overmixing the batter, which activates the gluten in the flour, leading to a heavier texture. Using the wrong flour type, such as bread flour with higher protein content instead of all-purpose flour, can also make the cake tougher.

Insufficient or expired leavening agents may prevent proper rising, while excess moisture from undrained ricotta or too many apples can weigh the cake down. Additionally, overbaking or using a higher temperature than recommended can dry out the cake, making it tough.

Can I Make This Cake Ahead of Time?

Of course! It stays moist and flavorful for up to 2-3 days when stored in an airtight container at room temperature. For longer storage, refrigerate it for up to 5 days, though it may become slightly denser.

Does This Cake Freeze Well?

It does! To freeze, let the cake cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Store it in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours. This preserves its moisture and flavor effectively.

More Soft Apple Cakes For Your Winter Delights

Butter-Free Apple Cake

Classic Italian Apple Cake

Custard Apple Cake

Upside-Down Apple Cake

Italian Apple Amaretti Cake

How to Store Apple Ricotta Cake

The apple and ricotta cake can be stored at room temperature, under a glass bell jar or an airtight container, for 1-2 days.

How to Make Apple Ricotta Cake

Wash and dry the apples well. Then peel and dice the first one; cut the second one into thin slices, keeping the peel.

Collect the sugar in a large, clean bowl, add the eggs and mix vigorously with the whisk, so as to dissolve the sugar and make the mixture light and frothy.

Add the well-drained ricotta and mix it completely into the mixture.

Also add the milk and the grated orange peel, then mix to combine everything.

Incorporate the flour mixed with the yeast, adding it with a spatula and with slow movements, from the bottom upwards.

Finally add the diced apple and mix.

Transfer the dough into a 22cm (8 inches) diameter mould lined with a disc of parchment paper on the bottom.

Level the surface and distribute the slices of the second apple slightly overlapping each other. Sprinkle everything with brown sugar mixed with cinnamon.

Bake in a static oven preheated to 350°F/180°C for about 50 minutes, monitoring the level of browning. Do the toothpick test and take out of the oven.

Let the cake cool, before serving it in slices. Enjoy!