Apple Ricotta Cake

This amazing cake is similar to a Jewish Apple Cake. The texture is very soft and moist (unlike the Irish Apple Cake that was posted a long time ago) and the apples are incredibly tender and still juicy even when they’re baked. Each bite is the perfect balance of soft cake and moist fruit.

bundt cake 3

One of the best parts of this dessert is the way it looks when you flip it out of the cake pan. The bundt design is really beautiful especially when topped with powdered sugar. This cake is full of cinnamon-sugary apples and really pairs well with a smooth vanilla sauce or ice cream. It’s definitely a show-stopping cake for after an evening meal.

Happy Baking,

Ivy B. Lake

bundt cake 2

For this recipe you will need a bundt cake pan, 2 large bowls, 1 medium bowl, and an electric mixer.

Ingredients for the cake: 

  • 1 1/2 cups all purpose flour
  • Generous 1/2 cup cake flour
  • 1 cup white sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 cup corn oil
  • 1/2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp. cinnamon sugar

Ingredients for the apples: 

  • 1/4 cup brown sugar
  • 1 tsp. flour
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. apple pie spice
  • About 3 large apples (peeled and cut into square chunks)


Preheat the oven to 350 degrees. Grease the bundt pan with butter thoroughly and then flour with at least 2 tbsp. Of flour. 

Toss the apple chunks in a large bowl with the brown sugar, salt, cinnamon, 1 tsp. flour and apple pie spice. Stir occasionally and set aside. 

In a medium bowl, whisk together the baking powder, baking soda, and flour. (Baking powder and soda are not interchangeable!). Set this aside also. 

In a large bowl, use an electric mixer to beat the sugar and eggs together. Add the oil, ricotta, and yogurt. Slowly add the flour mixture to this, whisking by hand. Do not overmix. Fold a quarter of the apples into the batter. Pour half of this batter mixture into the greased/floured bundt pan. 

Gently set ½ of the remaining apples onto the batter in the pan and then sprinkle with cinnamon sugar. Pour the remaining batter over this and then top with the rest of the apples and more cinnamon sugar. Bake the cake for 30-45 minutes and then let it rest in the pan until cool. 

After the cake has been removed from the pan, sprinkle with powdered sugar and serve!

Leave comments if you have any questions or suggestions!

Bundt Cake








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