The first bite of Apple Cinnamon Ricotta Bundt Cake is all warm kitchen and Sunday afternoons—tender crumb that gives just enough, a whisper of cinnamon on the tongue, and the bright, juicy apple threads that keep each forkful light. The ricotta keeps it moist without feeling heavy, so the cake melts, rather than crumbles, on the tongue. A dusting of powdered sugar or a thin maple glaze adds a sugary kiss that highlights the natural sweetness of the apple and the soft tang of ricotta.
This cake sits comfortably at the center of a family table because it reads like home: nostalgic without being fussy, something you can slice thinly for a mid-afternoon tea or bring out as a cozy dessert after a big Sunday dinner. It pairs beautifully with simple sides—a bowl of soup, a fresh green salad, or a plate of roasted root vegetables—so you don’t need to plan an elaborate spread. If you enjoy a citrus lift alongside rich, creamy cakes, try this citrus ricotta bundt as another crowd-pleasing option that shares the same tender texture.
This version is simple and foolproof, built from pantry-friendly ingredients and a straightforward method that won’t keep you hovering over the oven. There’s little whisking and no fancy folds—just a friendly mix until smooth and a gentle fold for the grated apple. You’ll find the most satisfying part is watching the batter settle into the bundt pan and smelling that sweet apple-cinnamon steam begin to rise. With a single bowl for wet ingredients and a separate bowl for dry, it’s easy to keep the process tidy and enjoyable.
Why this recipe works
Texture is everything in a good bundt cake, and this recipe gets it right because of how the ingredients work together. Ricotta lends moisture and a fine, almost custardy crumb that keeps the cake from drying out the next day. Unlike heavy creams, ricotta gives body and a delicate tang that balances the sweetness. The grated apple distributes tiny pockets of fresh fruit throughout the batter, which releases moisture during baking and creates little bursts of texture and flavor. This means you get a soft, tender cake that still has interest in every bite.
The combination of baking powder and baking soda gives a gentle lift while ensuring the cake’s interior stays close-grained rather than airy and fragile. A teaspoon of ground cinnamon threads warmth through the batter without overpowering the apple’s brightness. The vegetable oil is a smart choice for moisture retention; it keeps the crumb supple and the cake sliceable, especially important when you’re planning to serve it to a crowd or store slices for later.
Ease of cooking is another reason this recipe shines. Mixing the wet ingredients—ricotta, sugar, eggs, and vanilla—until smooth creates an even base that the dry ingredients can incorporate quickly. This reduces overmixing, which can toughen a cake. The grated apple folds in easily and doesn’t require pre-cooking, so prep is faster and cleanup is minimal. The 50–60 minute bake time is predictable for most ovens, and the bundt pan’s shape helps the cake bake evenly from the outside in, producing that attractive golden ridge and a tender interior. Small, thoughtful choices—like using a modest amount of maple syrup for the glaze—add flavor without creating a dense topping that would weigh down the cake.
Because everything in the cake complements rather than competes, the overall result is comforting and well-balanced. Apple Cinnamon Ricotta Bundt Cake showcases texture as much as flavor: a creamy interior, tender apple threads, warm spice, and a light finish from the glaze or powdered sugar. That balanced approach makes it a dish that’s both approachable and reliably loved by family and friends.
How to prepare Apple Cinnamon Ricotta Bundt Cake
Before you start, gather your ingredients and have a bundt pan ready—greasing it well will save you from a sticky surprise later. You’ll mix the ricotta, sugar, eggs, and vanilla in one bowl until smooth, then whisk the dry ingredients in another. The most satisfying part of the process is folding the grated apple into the batter: watching the batter take on little flecks of apple and cinnamon makes the anticipation delicious.
Work gently when combining wet and dry mixtures; mixing until smooth is the goal, but overworking the batter will make it tougher. Pouring the batter into the greased bundt pan and smoothing the top feels like setting the table for something special. As it bakes, your kitchen will fill with a warm aroma that practically invites everyone to gather. Once it’s cooled enough to release from the pan and you drizzle the simple maple glaze or dust it with powdered sugar, you’ll have a cake that looks as inviting as it tastes.
Ingredients
- 2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups grated apple
- 1/2 cup vegetable oil
- 1/4 cup maple syrup
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
- In a large bowl, mix ricotta cheese, sugar, and eggs until smooth. Add vanilla and mix until combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in grated apple gently.
- Fold in vegetable oil until the batter is even.
- Pour batter into the bundt pan. Smooth the top with a spatula.
- Bake for 50–60 minutes. A toothpick inserted into the center should come out clean.
- Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.
- For the glaze, mix maple syrup with powdered sugar until smooth. Drizzle over the cooled cake.
Serving ideas
- A warm slice alongside a bowl of spiced apple or butternut squash soup offers a lovely contrast of sweet and savory.
- Serve with a crisp green salad dressed simply with lemon and olive oil for a light lunch spread.
- Pair with roasted root vegetables like carrots and parsnips for a cozy autumn dinner where the cake provides a sweet finish.
For drinks, a cup of milky tea or a warmly spiced cider makes a comforting companion. If you prefer coffee, a medium roast with a hint of nutty tones will play nicely with the cake’s ricotta richness.
Storing this recipe
Store slices in an airtight container in the refrigerator for up to 4 days; the ricotta keeps the cake moist, but refrigeration helps maintain freshness and prevent spoilage. If you want to keep it longer, you can freeze whole or sliced cake for up to 2 months. Wrap slices individually in plastic wrap and then place them in a freezer-safe bag to prevent freezer burn.
To reheat refrigerated slices, let them come to room temperature for about 10–15 minutes, then warm gently in a 300°F oven for 8–10 minutes or microwave on medium power for 20–30 seconds. For frozen slices, thaw in the refrigerator overnight before warming. Avoid high heat that could dry the cake; slow, gentle warming keeps the crumb tender and the ricotta creamy.
Helpful tips
Tip 1: Don’t overmix. Once you combine the wet and dry ingredients, mix until smooth but stop as soon as the flour disappears. Overmixing develops gluten and can make the crumb tough rather than tender. A few streaks of flour visible before folding in the apple are fine; they will disappear with gentle folding.
Tip 2: Grate the apple finely and keep the peel on if you like little pops of color and texture. Use a firm apple variety so it holds up during baking. If the apple is very juicy, press it gently in a paper towel to remove excess moisture before folding it into the batter. Too much juice can make the center dense or extend the baking time.
Tip 3: Prepare your bundt pan carefully. Grease it with butter and dust with a touch of flour or use a baking spray designed for cakes. Let the baked cake cool for about 10 minutes in the pan before turning it out onto a rack. If you try to unmold it too soon, it can stick and tear; too late and condensation might form. The sweet spot is that gentle warm release.
Beyond these basics, watch your oven. Oven temperatures vary, and a golden top with a clean toothpick test is your best indicator. If the cake starts to brown too quickly, tent it loosely with foil for the last 10–15 minutes of baking. Finally, for the glaze, mix the maple syrup with powdered sugar slowly until you reach a pourable consistency—too thin and it won’t coat, too thick and it will clump. A thin drizzle highlights the cake without making it overly sweet.
Recipe variations
Make it Spicy: Add 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to the dry ingredients for a warmer spice profile. You can also toss the grated apple in a teaspoon of lemon juice to brighten the flavors before folding it in.
Add Nuts and Fruit: Fold in 1/2 cup chopped toasted walnuts or pecans for crunch and texture. For an extra fruity note, mix in 1/2 cup dried cranberries or raisins that have been soaked briefly in warm water and drained.
Citrus Twist: Swap out half of the vanilla extract for the zest of one orange and the juice of half an orange. This pairs especially well with a lighter powdered sugar dusting instead of the maple glaze, and complements the ricotta’s tang.
Frequently asked questions
Q: Can I use part-skim ricotta instead of whole-milk ricotta?
A: Yes. Part-skim ricotta will work and will make the cake slightly lighter. The texture may be a touch less creamy, but the cake will still be tender and delicious.
Q: Do I need to peel the apples before grating?
A: No, you don’t have to peel them. Leaving the peel on adds a pretty flecked appearance and extra texture. If you prefer a smoother look, peel them first.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If it has wet batter, give it another 5–10 minutes and check again.
Q: Can I make this as muffins instead of a bundt cake?
A: Yes. Spoon the batter into a prepared muffin tin, filling each cup about two-thirds full. Bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
Conclusion
This Apple Cinnamon Ricotta Bundt Cake is a gentle, reliable dessert that brings warmth to family tables and makes the kitchen smell like a memory. With a moist ricotta crumb, tender apple pieces, and a hint of cinnamon, it’s an easy pleasure to bake and share. For another take on ricotta and apple with maple notes, take a look at a moist apple ricotta cake with maple whipped cream that pairs nicely with the flavors here. Apple Cinnamon Ricotta Bundt Cake is one of those recipes you’ll return to when you want a simple, comforting cake that feels like home.