Apple Ricotta Cake by bunnyengle

[rottiedogs]

Apple Ricotta Cake
Submitted by bunnyengle on September 24, 2010 at 8:22 pm

DESCRIPTION
Take that container of ricotta cheese in your fridge and use it for something other than lasagna...bake with it! Your not going to believe how moist and soft it'll make your cakes! This cake is absolutely wonderful, it's the most soft , moist coffee cake I've ever made.

SUMMARY
Yield 8 slices Source http://www.seriouslygood.kdweeks.com/2005/11/applericotta-coffee-cake.html File under cake

INGREDIENTS
Cake
1 3/4 c all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter — at room temperature
1 c granulated sugar
1 tsp vanilla
2 ea eggs
1 c ricotta cheese
Streusel/Filling
2 ea cooking apples — peeled, cored, and diced
2/3 c brown sugar, packed
1/2 c all-purpose flour
1/2 c quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp salt
4 tbsps butter — cut into small pieces
2 tbsps shortening — cut into small pieces
1/2 c pecan pieces

INSTRUCTIONS
Heat oven to 350F. Grease a 9″ springform pan with butter and dust with flour.
Streusel/Filling
Peel and dice apples (about 1/2″ dice) and toss with lemon juice. Set aside.
Place remaining streusel ingredients (except pecans) in a food processor. Add butter and shortening. Pulse about 10 times then process for 5 to 10 seconds until there are no visible lumps of fat.
Cake
Mix together 1 3/4 cups flour, baking powder, soda and salt in a medium bowl.
Using an electric hand mixer or the paddle attachment on a stand mixer beat 1/2 cup butter for about 30 seconds, then beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and ricotta cheese to batter. Mix on low speed after each addition until combined. Note: this batter will be rather thick and stiff.
Spread 1/2 of the batter into the bottom of the pan. Sprinkle with 1/2 of the filling mixture and then the diced apples. Spoon remaining batter over apples. It will not spread smoothly so be gentle and use dollops of batter. Sprinkle with remaining topping and nuts.
Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool at least 1 hour on a wire rack.

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