This Plum Ricotta Cake is the most delicious Italian-inspired dessert. The rich Ricotta provides the cake with perfect moisture and density and the plums add so much to the flavor. It’s like a combination between a cake and a cheesecake. 


Plum Ricotta Cake sliced

Ah, isn’t it pretty?

Plum Ricotta Cake is a delicious cheesecake-like, delicate cake topped with juicy caramelized plums. What can be better?

Plum Ricotta Cake slice

I do love baking with Peaches, Plums, and Apricots the most when they are in season.

It’s summertime, and I am getting greedy and overbuying the fruit.

The stone fruit is impossible to resist right now. The farmers’ markets are teeming with peaches, nectarines, and plums.

Plum Ricotta Cake side

This Plum Ricotta Cake cake makes a great breakfast/dessert cake with a soft, delicate, melt-in-your-mouth texture. I like that cheesecakes made with ricotta are lighter and not as rich. It adds creaminess to desserts that aren’t overly sweet. 

Plum Ricotta Cake

This cake is very versatile and will work really well with peaches, apricots, raspberries, nectarines, blueberries, blackberries, strawberries, or cherries.

How Do You Make Plum Ricotta Cake?

For best results Use all ingredients at room temperature.

Ingredients: 

  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 cups ricotta cheese
  • 1 tsp. vanilla extract
  • 1/2 cup light tasting olive oil or melted butter
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • dash of salt
  • 1 cup plums (or any fruit)

Instructions:

  • In a large bowl, whisk eggs and sugar until smooth.
  • Add ricotta cheese, light olive oil, and vanilla extract, whisk until even consistency, without lumps.

Plum Ricotta Cake batter

You can mix dry ingredients in a separate bowl or just add them on top of your wet ingredients.

I find it easier to use just ONE BOWL (less cleaning!)

  • Add flour, baking powder, and a dash of salt. 
  • Gently combine until just blended.
  • Add fruit and fold into batter. (do not over mix).

Plum Ricotta Cake prep

  • Lightly grease a 9-inch springform pan and line the bottom with parchment paper. 
  • Pour batter into prepared pan.
  • Decorate as you like. If you want to use fruit on top make sure they are thinly sliced.

Plum Ricotta Cake ready to bake


  • Bake in the preheated to 350 degrees oven until golden brown and when a tester comes out clean, about 50-60 minutes.
  • Let cool, then remove from pan.
  • Slice, serve, and enjoy!

Plum Ricotta Cake top

Refrigerate covered. The cake is enjoyable for 3-5 days

Plum Ricotta Cake sliced

Plum Ricotta Cake

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This Plum Ricotta Cake is the most delicious Italian-inspired dessert. The rich Ricotta provides the cake with perfect moisture and density and the plums add so much to the flavor. It’s like a combination between a cake and a cheesecake. 

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 cups ricotta cheese
  • 1 tsp. vanilla extract
  • 1/2 cup light tasting olive oil or melted butter
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • dash of salt
  • 1 cup plums + more for decoration (or any fruit)

Instructions

    1. In a large bowl, whisk eggs and sugar until smooth.
    2. Add ricotta cheese, light olive oil, and vanilla extract, whisk until even consistency, without lumps.
    3. Add flour, baking powder, and a dash of salt. 
    4. Gently combine until just blended.
    5. Add fruit and fold into batter. (do not over mix).
    6. Lightly grease a 9-inch springform pan and line the bottom with parchment paper. 
    7. Pour batter into prepared pan.
    8. Decorate as you like. If you want to use fruit on top make sure they are thinly sliced.
    9. Bake in the preheated to 350 degrees oven until golden brown and when a tester comes out clean, about 50-60 minutes.
    10. Let cool, then remove from pan.
    11. Slice, serve, and enjoy!

Notes

For best results Use all ingredients at room temperature.

You can mix dry ingredients in a separate bowl or just add them on top of your wet ingredients.

I find it easier to use just ONE BOWL (less cleaning!)

Refrigerate covered. The cake is enjoyable for 3-5 days

Did you make this recipe?

Please leave a comment on the blog and star rating. Tag me on Instagram or Facebook @craftycookingbyanna or share in on Pinterest! Thank you for your support!

2 Responses to Plum Ricotta Cake
  1. Comment *Please help! I want so much to make this delicious cake, can I use peaches in can?
    Or what other fruit you may suggest for me.
    Thank you so much.


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