Our cousin Gloria sent us a big box of juicy, crisp apples in January. Even after preparing a big batch of this applesauce, with a household of two, you know we still had lots of apples left. My “use what I have on hand” mentality and passion for trying new recipes produced this Apple Ricotta Cheese Bread. Personally, I thought the term bread was all wrong and branded it a loaf cake rather than bread. This is loaf cake, semi-sweet, moist, and packed with fresh flavor.
Fresh Apple Ricotta Cheese Loaf Cake
1/2 cup vegetable oil
1/2 cup sugar
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. cinnamon
1 pinch nutmeg
6 oz. fresh ricotta cheese
1/2 cup sugar
Preheat the oven to 350F
Prepare a loaf pan with cooking spray, oil, or butter.
Grate the apples (skin and all) into a large mixing bowl.
Add the oil, sugar, eggs, and vanilla to the apples, mixing well to combine.
Without mixing, add the flour, baking soda, salt, cinnamon, and nutmeg to another bowl. Gently fold the dry ingredients into the apple mixture.
Pour into the prepared loaf pan.
Combine the ricotta, sugar, and egg with a fork.
Pour evenly over the top of the batter.
Use a knife to swirl the two layers together. (the topping will be loose due to the ricotta cheese)
Bake for 55-60 minutes until a toothpick inserted into the cake comes nearly out clean, with a few crumbs.
The original recipe called for a cup and a half of sugar, way too much for my taste. I reduced the sugar by half a cup and could have cut it more due to the sweetness of the apples. Other than that, the recipe was amazing. Tasted much like a spice cake yet fresh and rich with the apples and the ricotta cheese. The original recipe also said cream cheese could be used instead of ricotta cheese, which is rather ordinary in my opinion. Perhaps the cream cheese could warrant a bread label, and explains how the mislabeling arose. Regardless of the label, I unequivocally declare the ricotta cheese is what made this loaf something special.
Are You hungry? ♥