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
two 8" layers or one 9" x 13" cake
For the cake batter
2 1/2 cups
1 1/2 cups
1 1/2 teaspoons
almond extract (optional)
For the cheesecake batter
In This Recipe
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.
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.
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).
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.
Bake for 35-40 minutes or until a sharp knife or toothpick inserted in the middle comes out clean.
Remove from the oven and let cool slightly before slicing.