mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
Pumpkin Ricotta Cake
(Makes one 10-inch bundt cake)
Pumpkin Ricotta Cake
This pumpkin cake has a delicious ricotta cheese layer baked into it. A ricotta custard is poured over the pumpkin cake batter before baking. The custard sinks into the cake batter during baking, forming a ribbon of cheese throughout the cake. How much the custard sinks into the cake depends on the consistency and moisture level of your pumpkin puree. But it makes for a delicious cake with an interesting effect.
This recipe was adapted from one at https://www.themerchantbaker.com/pumpkin-ricotta-bundt-cake/
This recipe was adapted from one at https://www.themerchantbaker.com/pumpkin-ricotta-bundt-cake/
DESSERTS > CAKES WITH FRUIT AND/OR NUTS > PUMPKIN RICOTTA CAKE
Ingredients:
Cake:
1 cup (1/2 pound) unsalted butter, room temperature
2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup pumpkin puree
2 teaspoons vanilla extract
3/4 cup buttermilk
1 cup granulated sugar
3 large eggs
Ricotta Filling:
15 ounces ricotta cheese
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons flour
Confectioners' sugar for dusting
Directions:
To make the pumpkin cake:
Preheat the oven to 350 degrees F. Use 1 tablespoon of the softened butter to grease 10-inch bundt pan: set aside.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger; set aside.
In another bowl or a large measuring cup, whisk together the pumpkin puree, vanilla and buttermilk; set aside.
In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Alternate adding the flour and pumpkin mixture, mixing well after each addition, until a smooth batter forms. Pour the batter into the prepared bundt pan.
To make the ricotta filling:
In a medium bowl, whisk together all of the filling ingredients until the mixture is smooth. Carefully pour the mixture evenly over the top of the cake batter in the bundt pan.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 15 minutes in the pan. Place a wire rack over the cake and flip it over onto the rack. Allow to cool completely. Dust with confectioners' sugar before serving.
Cake:
1 cup (1/2 pound) unsalted butter, room temperature
2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup pumpkin puree
2 teaspoons vanilla extract
3/4 cup buttermilk
1 cup granulated sugar
3 large eggs
Ricotta Filling:
15 ounces ricotta cheese
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons flour
Confectioners' sugar for dusting
Directions:
To make the pumpkin cake:
Preheat the oven to 350 degrees F. Use 1 tablespoon of the softened butter to grease 10-inch bundt pan: set aside.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger; set aside.
In another bowl or a large measuring cup, whisk together the pumpkin puree, vanilla and buttermilk; set aside.
In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Alternate adding the flour and pumpkin mixture, mixing well after each addition, until a smooth batter forms. Pour the batter into the prepared bundt pan.
To make the ricotta filling:
In a medium bowl, whisk together all of the filling ingredients until the mixture is smooth. Carefully pour the mixture evenly over the top of the cake batter in the bundt pan.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 15 minutes in the pan. Place a wire rack over the cake and flip it over onto the rack. Allow to cool completely. Dust with confectioners' sugar before serving.
We may earn a commission when you use one of our links to make a purchase.
RELATED ITEMS
Easily make your favorite cakes and multiple batches of cookie dough with the 5-quart stainless steel mixing bowl. With 10 speeds, the standmixer will quickly become your kitchen’s culinary center as you mix, knead and whip ingredients with ease. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.
Each bowl is made of high-quality heavy gauge stainless steel, which is resistant and rustproof. This set contains sizes 1.5, 2.0, 2.5, 3.5, and 7 quarts, that gives you more flexibility and will satisfy your demands for mixing large batters, tossing salads, washing vegetable, marinating and storing, etc
Have you ever baked a beautiful cake to take to a party or potluck and momentarily panicked as you realized how difficult it would be to transport it without ruining the cake?