Amazing Cake: Apple & Ricotta Cheese Bread

How dare I post another dessert recipe? But 'tis the season.

This is one of those moist delicious cakes that makes you moan with every bite. LOVED.

The recipe is based on this one, that uses cream cheese (which I never seem to have), so I substituted ricotta cheese and it was even better than the original (and the original was amazing).

The author calls this an "apple cheese bread", but there is nothing about this treat that resembles bread, except you bake it in a loaf pan (like zucchini or banana bread).

Apple & Ricotta Cheese Bread (adapted from Tomato Kumato)

2 apples
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 pinch nutmeg

6 oz. fresh ricotta cheese (or cream cheese)
1/2 cup sugar
1 egg

Oven at 350F.

Grate the apples (skin and all) into a large mixing bowl. Add the oil, cup of sugar, eggs and vanilla and mix well to combine.

Without mixing, add the flour, baking soda, salt, cinnamon and nutmeg. Carefully fold the dry ingredients into the wet, and pour into the prepared loaf pan.

Combine the ricotta (or cream cheese), sugar and egg with a fork. Pour over the top of the batter, and use a knife to swirl the two layers together. If using ricotta, instead of the cream cheese, the topping will be loose.

Bake for 55-60 minutes until a toothpick inserted into the cake comes out clean with a few crumbs attached.

Allow to cool fully before slicing.

This is better the next day and the day after. Divine.

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This sounds wonderful. I have never baked with ricotta and I am not sure always sounds so good.
Susan..... said…
This bread has quite a history. I saw it made with goat cheese, then it morphed into cream cheese and the test to a good base is yours made with ricotta. Although all creative and wonderful, I like your twist the best.

StaceyEsq said…
You are going to make us all FAT!!!! (But I can't wait to try this!)
So is this like a cake Stace?
Christine said…
Perfect! I've got a few apples I need to use, so I'll be mixing this up later today. Thanks!
Ciao Chow Linda said…
I am going to have to try this - I haven't been happy with the Gina DePalma ricotta pound cake, but this one looks like it has a more tender crumb and the apple flavor too - plus high praise from you.
Claudia said…
My only ricotta pound cake was a flop (not ricotta cheesecake - that's something else) so have bookmarked this - it looks like the middle won't dissolve and make the cake look like a contraption for sateboarding.
Joanne said…
I was kind of hoping this was really bread so I can eat it for breakfast. What the hell...I'm still going to eat it for breakfast!
Anonymous said…
Just bought all the ingredients i needed to make this tonight :)
lisa is cooking said…
I seem to be all about quick breads lately, and I love ricotta pound cake so this sounds perfect. And, who can resist a cake that gets better as it sits for a day or two?
The JR said…
I really like the sound of this one.
This sounds like a keeper, especially since you groaned with every bite. I'm going to be in sweat pants soon if I keep baking. Thanks Stacey, have a great day.
Oui chef said…
Wow, this looks incredibly moist and rich, just what is called for during the holiday season.
Julie said…
Ricotta really does add something wonderful to baked things. This sounds deelicious :)
Foodiewife said…
Ricotta sold me. I'm stealing this one.
Anonymous said…
I just want to report that i made this 'bread' with 100% wholemeal spelt flour and xylitol. Works perfectly! It's so moist, it rose high and is much better for you than using regular flour and cane sugar :)

Really great recipe butter than Louisa's Cake imo.
Made this last night and it is truly wonderful....I did over mix when I added the ricotta, so I'll make that change the next time. And yes, there will be many more next times with this cake!
emiglia said…
Glad you liked it... and I'm intrigued by your change! Will try it out with ricotta the next time I have it on hand.

As for the name, I call it a bread because I, like some of the earlier reviewers, like to trick myself into eating it for breakfast. Technically, it is a quickbread :)
This looks so scrumptious. One thing though. My husband and I are getting older we're trying to stick with an anti-aging diet so I avoid vegetable oil.

Diet and aging expert Dr. Perricone recommends always using extra virgin olive oil instead of vegetable oil, which is a polyunsaturated fat that can make your body more susceptible to free-radical damage. If you have ever opened a bottle of vegetable oil that has been sitting in the cabinet for a period of months and have taken a whiff; you are familiar with the rancid odor of lipid peroxides. These chemicals are extremely toxic, even at very low levels. When ingested, lipid peroxides create massive inflammation in your body.

I'm not sure I know that much about extra virgin olive oil either though. I've got some reading ahead of me.

Thanks again,
weeza said…
Wow! This 'bread' was delicious. We ate the first piece while still slightly wasrm. Fantastic! It was even better the next day. I used olive oil in this recipe (not evoo), because, as Ruthanna stated above, my vegetable oil smelled rancid. It turned out great!
Anonymous said…
My 7 year old's two favorite foods are this bread and the kitchen aid cinnamon rolls. This is sooooo much easier than the cinnamon rolls!!! I have made this many times and can vouch for How yummy it is. I am using it again today to use up a wholesale club-sized tub of ricotta (what was I thinking) and the bounty from our apple picking adventure. Thanfully, it also freezes well! :-)
Kentaro said…
Thank you for great recipe.
I am Japanese and living in Germany.
I posted this on my blog page.
All in Japanese though.
I will repeat to use this recipe.
Thanks again.
Anonymous said…
Do you need to grease and flour the pan?
Stacey Snacks said…
I never grease my pans anymore, because I use parchment paper instead.

But if you don't have any, then yes, always grease your pan (no need to flour it).