Calvados

Ricotta Calvados Cake

Photo by Posie Harwood
Author Notes

This is a riff on an old Italian recipe—some sleuthing brought me to this recipe, which is common among Italian bakers, and is nothing more than a ricotta cheesecake mixture spooned over a yellow cake mix base, which creates a neat soft texture inside the delicate yellow cake. I've updated it to use a from-scratch cake and added Calvados (apple brandy) to flavor the ricotta layer. —Posie (Harwood) Brien

  • Prep time 30 minutes
  • Cook time 40 minutes
  • Makes two 8" layers or one 9" x 13" cake
Ingredients
  • For the cake batter
  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 cup whole milk
  • 3 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)
  • For the cheesecake batter
  • 1 pound ricotta cheese
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup Calvados
In This Recipe
Directions
  1. Preheat oven to 350°F. Line two 8" round cake pans with parchment and grease the pans, or use a 13" x 9" cake pan.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or fork until it's in small lumps, the size of peas or smaller.
  3. Add the milk, eggs, oil, vanilla, and almond extract (if using) and mix until incorporated but don't overmix. Pour the batter into your prepared pans (or pan).
  4. Mix together the ricotta, eggs, sugar, and Calvados until smooth. Spoon the ricotta mixture over the cake batter and smooth it into an even layer.
  5. Bake for 35-40 minutes or until a sharp knife or toothpick inserted in the middle comes out clean.
  6. Remove from the oven and let cool slightly before slicing.

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Review
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.