A soft, fragrant ring cake (ciambella), featuring tender ricotta cheese and sweet apples mixed right into the batter. This is a simple, wholesome recipe, ready in just minutes, perfect for baking with kids or enjoying for breakfast and afternoon snack time.
The recipe is portioned for a 24 cm (9.5-inch) Bundt pan (or ring cake pan). You can buy it here
It is perfect for baking with children because the batter is easy to mix and requires no complicated tools or advanced techniques. It’s ready in no time… and above all, it’s delicious! It is soft, delicate, and finished with a crunchy, sweet brown sugar crust that is absolutely amazing!
Turn on the oven and set it to the static baking mode at 350°F (180°C). Thoroughly grease a standard Bundt pan or ring cake mold (about 9-10 inches) with butter and lightly dust it with flour. This is crucial for easy cake release.
In a large mixing bowl, combine the flour, ricotta cheese, eggs, milk, and granulated sugar. Use a hand whisk or a wooden spoon to mix everything until you achieve a uniform batter. Do not overmix; stop once the ingredients are just combined. If you are using the optional chocolate chips, add them now to the batter. The cake can be made perfectly well without the chips, and some argue it is even better without them!
Peel the two apples, core them, and cut them into small, even dice. Gently fold the apple pieces into the prepared batter using a spatula. Make sure the apple pieces are distributed evenly throughout the mixture so every slice gets a burst of fresh flavor.
Pour the batter into the prepared Bundt pan and level the top gently with your spatula. Generously sprinkle the surface of the batter with brown sugar—this step is key to forming that delightful sweet and crunchy crust. Bake in the preheated oven at 350°F (180°C) for approximately 40 minutes. Perform the toothpick test: if a toothpick inserted into the center comes out clean and dry, the cake is ready.
Allow the cake to cool in the pan for at least 10–15 minutes before attempting to invert it onto a serving platter. Cooling slightly in the pan prevents the delicate cake from breaking. Once the cake has cooled completely to room temperature, dust it generously with powdered sugar (confectioners' sugar) as desired. Your soft Ricotta and Apple Ciambella is now ready to be served!
Perfect for family breakfast, afternoon snack with the kids, or simply a delicious dessert to share with friends.
No Bundt Pan? You can easily bake this batter in a standard 9-inch round springform pan or a regular cake pan; the baking time will be similar (40-45 minutes).
