Louisa’s Cake
During this time of year, I tend to keep a variety of apples on hand just in case I want to whip up a Fall dessert on a whim. Apples keep well when stored properly, and who doesn’t love apples anyway? When I stumbled upon this recipe, I was immediately intrigued by its simplicity. With apples in my vegetable keeper, and everything besides the ricotta in my pantry, the only ingredient I was missing was ricotta cheese. Feeling a strong sense that this cake was going to be worth a trip to the market, off I went. I encourage you to do the same and go grab some ricotta cheese now!
This cake took only minutes to get into the oven. Needing nothing more than a sprinkling of confectioners sugar (and maybe a few berries if you prefer), you can have a moist, delicate, and satisfying cake in no time at all. Believe me when I tell you Louisa’s Cake is a people pleaser. It’s impressive enough to serve at a dinner party, but humble enough to be a breakfast cake or afternoon snack.
There was a twist of irony in the over-all flavor of the finished cake. Although I assumed the cake would taste more like apples, it was the flavor of lemon that shined most brightly. Not a bad thing at all! In fact, it was a nice surprise.
Since I didn’t make any significant adaptations to the original recipe (I used 2 tablespoons less sugar), I am not going to post it below, however you can find the recipe here. I wouldn’t dream of keeping it all to myself.
Hello! I normally don’t bake with apples unless I’m making an apple pie. What type of apples do you recommend for this recipe???
Claudia, sorry for the delay in responding to your question. I used Cortland for this cake, however, most any baking apple would do. The most common and easy to find baking appple would be Granny Smith. Enjoy!
Oh yes, I currently have 3 kinds of apples just poised for a baking project! I am in love with your opening photo, as the cake looks irresistible. A must try recipe!