Description
This Apricot Ricotta Cake is a moist and flavorful Italian dessert featuring creamy ricotta cheese and sweet apricot slices baked into a tender butter cake. Perfectly balanced with lemon zest and vanilla, it makes a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup whole-milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup milk
Topping
- 1 1/2 cups fresh or canned apricot slices, drained and patted dry
- 2 tablespoons granulated sugar
- Powdered sugar for dusting (optional)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Add Eggs: Beat in the eggs one at a time, thoroughly mixing after each addition to ensure even incorporation.
- Add Ricotta and Flavorings: Blend in the ricotta cheese, vanilla extract, and lemon zest until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to prevent overmixing.
- Fill Pan and Add Apricots: Pour the batter into the prepared cake pan, smoothing the top evenly. Arrange the apricot slices evenly over the surface of the batter.
- Add Sugar Topping: Sprinkle the remaining 2 tablespoons of granulated sugar over the apricots to create a slight caramelization during baking.
- Bake: Place the cake in the oven and bake for 45 to 50 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Optionally, dust the top with powdered sugar before serving.
Notes
- Whole-milk ricotta provides the best texture and moisture for the cake.
- If using canned apricots, be sure they are thoroughly drained and patted dry to avoid excess moisture in the cake.
- This cake pairs wonderfully with whipped cream or a light apricot glaze for added flavor.
