This apple ricotta coffee cake is so moist and tasty. I love serving this as a warm dessert with vanilla gelato on top or as breakfast with a cup of coffee. I love making this with freshly picked apples during September and October, it’s the perfect fall treat!
Ingredients:
For the cake:
- 1/4 cup unsalted butter, room temp
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup mascarpone
- 1/4 cup ricotta
- 1 1/2 tsp vanilla extract
- 1 cup ap flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2 cups apples, diced
For the topping:
- 1/4 cup brown sugar
- 1/4 cup ap flour
- 2 tablespoons unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 cup crushed walnuts
Progress:
- Preheat oven to 350 F.
- In a bowl using a hand or stand mixer, beat butter and sugar together until creamy and smooth.
- Next, beat in the egg until fully incorporated.
- Add the ricotta, mascarpone and vanilla and mix until combined and smooth.
- In a separate bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt. Sift it into the butter mixture a little at a time and beat until combined and smooth.
- Finally, fold in apples.
- In a separate bowl, combine topping ingredients together and mix until you have a sandy, crumbly mixture.
- Pour batter into a greased 8-inch baking dish and then sprinkle the topping mixture over the batter.
- Place on the center rack of the oven and bake 35 minutes or until golden brown. Poke a knife in the center to make sure it’s fully cooked. It should come out clean.
- Let cool and serve with vanilla gelato or coffee!
Source:
- Featured and main photo (Wikimedia)
