Moist and Delicious Apple Ricotta Cake with Maple Whipped Cream

The most delicious fall-inspired cake for any level baker – my new Apple Ricotta Cake with Maple Whipped Cream is so decadent, you’ll be shocked at how easy it is to make! This one has a single layer of ricotta cake, topped with apple pie filling, caramel and maple whipped cream.

Apple Ricotta Cake with Maple Whipped Cream

Need a decadent and drool-worthy dessert that doesn’t take hours to make and tastes like it belongs in a 5-star restaurant? This Apple Ricotta Cake with apple pie filling, homemade salted caramel and maple whipped cream is it!

And that may sound like a lot, but these four simple elements are actually really easy to make. Plus, there’s no decorating needed for this one. In fact, the messier the better!

How to Make Ricotta Cake

If you haven’t made my Olive Oil Ricotta Cake yet, I hope this cake will convince you to try it.

The texture of this cake is incredible. It’s slightly more dense, but not quite like a pound cake, and it’s super moist. There’s definitely not a strong olive oil taste, just a hint. If you don’t want to use olive oil, grapeseed oil is another great option.

For the ricotta, you can use store bought. Just make sure to use whole milk ricotta if you can. Remember, fat creates and retains moisture in our cakes. We love whole fat products whenever we can use them!

How to Make Apple Pie Filling

• To make the apple pie filling, start by peeling the skin off the apples.
• Dice them and toss them in lemon juice.
• You’ll then combine the apples over the stove with butter, brown sugar, cinnamon, and nutmeg. Cook until just softened. Drain the extra juices. Refrigerate to cool.

How to Make Homemade Caramel

To make homemade salted caramel, you actually don’t have to be too hands-on. In fact, I want you to keep your hands off for the majority of the time!

• You’ll start by combining the sugar, water, and corn syrup (or honey) over the stove on medium heat.
• Stir the mixture until the sugar dissolves and then step back!
• Allow the mixture to boil and cook. Stirring the sugar mixture at this point will encourage crystallization and we don’t want that!
• It will take a few minutes for the mixture to change color, but once it does, stay close by.
• You’re looking for the mixture to turn a dark golden brown, amber color. Check the pictures HERE for guidance.
• Once you’ve reached the right color, you’re ready to start SLOWLY adding warm heavy whipping cream.
• Using warm heavy whipping cream will decrease the chance the mixture hardens.
• Once you’ve added all the cream, you can stir in the vanilla and salt.
• Allow the mixture to cool completely before using in your buttercreams and cakes.

Maple Whipped Cream

This might just be the most exciting part of the cake – maple whipped cream! For this maple whipped cream recipe, you’ll use maple extract, heavy whipping cream, and powdered sugar.

Twp notes about the whipped cream:

• The recipe below creates medium-stiff peaks.
• Plan to make the cream when you’re ready to serve the cake.

Assembly

Assembly for this Apple Ricotta Cake is as easy as it gets. You’ll literally slather one thing on top of the other. Start with the apple pie filling, then drizzle the caramel on top, and finish with the whipped cream.

Serve immediately.

Apple Ricotta Cake with Maple Whipped Cream

5 from 5 votes

Tender ricotta cake with apple pie filling, salted caramel and maple whipped cream.

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Ingredients

 

FOR THE CAKE

• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 teaspoons (6 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1/2 cup (109 g) olive oil
• 1 cups (200 g) sugar
• 2 eggs, room temperature
• 1 cup (250 g) ricotta cheese, room temperature

FOR THE APPLE PIE FILLING

• 3 cups (450 g) Granny Smith, apples peeled and diced
• juice of half a lemon
• 2 tablespoons (28 g) unsalted butter
• 3 tablespoons (37.5 g) brown sugar, packed
• 1 teaspoon (2.1 g) cinnamon
• 1/2 teaspoon (1.1 g) nutmeg

For the Caramel

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) water
• 1 teaspoon (7 g) light corn syrup or honey
• 1/3 cup (80 g) heavy whipping cream
• 1/2 teaspoon (2.1 g) vanilla extract
• 1/2 teaspoon (3 g) salt

For the Maple Whipped Cream

• 1 cup (240 g) heavy whipping cream
• 1/4 cup (31.25 g) powdered sugar
• 4 ounces mascarpone
• 1-2 teaspoons (4.2 g) maple extract

Instructions

 

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare one 8-inch cake pan with spray, parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
• Beat the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Pour cake batter into pan and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pan for about 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE APPLE PIE FILLING

• Combine the apples and lemon juice in a medium bowl. Toss to coat the apples.
• In a large saute pan, combine the apples, butter, brown sugar, cinnamon and nutmeg over medium heat.
• Cook the apples, stirring occasionally, until softened.
• Drain the excess juice and refrigerate apples in an airtight container to cool and store.

FOR THE CARAMEL

• Combine the sugar, water, and corn syrup in a medium saucepan over medium heat.
• Stir the mixture until the sugar dissolves and then STOP stirring. Stirring creates crystallization.
• Allow the mixture to boil on its own.
• Once the mixture turns amber in color, remove from heat and slowly add warm cream while stirring (heating the cream first ensures you don’t get clumps of caramel).
• Add the vanilla and salt. Stir to combine.
• Cool to room temperature before using.
• Caramel can be made ahead of time and stored in an airtight container in the refrigerator. You’ll need to heat it up slightly to thin it out and make it pourable.

For the Maple Whipped Cream

• This is best made shortly before you're ready to serve the cake.

  In a stainless steel bowl, beat the heavy whipping cream and powdered sugar until medium-stiff peaks form.
• Fold in the mascarpone and 1 teaspoon maple extract.
• Be sure to taste test, you may want an extra teaspoon of maple extract.

Assembly

• Top the cake with the apples, followed by the caramel and the whipped cream. This will look messy and that's exactly how it should be!

Cuisine Cake

Course Dessert

Keyword apple pie filling, apple ricotta cake, maple whipped cream, Ricotta Cake

Have you tried this recipe?

I’d love to see it! Follow @cakebycourtney on Instagram, take a photo and tag it with #cakebycourtney.