Behold, the resurrection of my baking confidence.
Modeled by Minnie. I mean, what else do you need?
I made this cake as part of Mommy’s Day brunch! Last year’s was so much fun, we had to do it again this year.
- Spinach and gruyère strata (side note, this time I made it with smoked gouda, and it brought the house down. Pro tip.)
- Salmon and new potato salad
- Ricotta and apple cake
As you may know, I’ve had my share of baking setbacks. This cake, however, resurrected my baking confidence and fed my happy guests and my happy mom.
♫ Music Pairing: Resurrection. ♫
This track comes from Common’s album of the same name from 1994 (what a year for hip hop!), back when he was known as Common Sense.
Recipe adapted from Food52
- 9 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons sugar
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 1 cup fresh ricotta
- Zest of 1 lemon
- 1 tablespoon baking powder
- 1 cup peeled and grated apple (you’ll need 1 big apple or 2 small ones) – make sure you squeeze out the excess water.
For serving (optional):
- 1 cup ricotta
- 1/4 cup honey
- Additional lemon zest
- Heat the oven to 400 F
- Generously butter a 9 or 10-inch spring form pan.
- Cream the butter and sugar in a standing mixer until light and fluffy. Or, if you’re me, beat the crap out of it with a fork because you have no standing mixer.
- On the lowest speed, add the eggs one at a time. Or, again, do it with your fork, or a whisk (switching to a whisk at this point is what I did).
- Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
- Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.
- Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack.
To serve, you have several options.
- Sprinkle with powdered sugar and you’re done.
- Top with seasonal fruit.
- Do what I did – I stirred some honey into the leftover ricotta and served it alongside the cake to top it, and sprinkled it with additional lemon zest.