-
Prep time
30 minutes
-
Cook time
40 minutes
-
Makes
two 8" layers or one 9" x 13" cake
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
Continue After Advertisement
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
Directions
-
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.
See what other Food52ers are saying.