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)
1/2 cup vegetable oil
1 cup sugar
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
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.
Really great recipe butter than Louisa's Cake imo.
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 :)
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.
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.
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).