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.
Ah, isn’t it pretty?
Plum Ricotta Cake is a delicious cheesecake-like, delicate cake topped with juicy caramelized plums. What can be better?
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.
This Plum Ricotta 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.
Why I love baking with PLUMS
Raw plums are delicious, but the baked fruit is incredible, and that tart flavor brightens every bite of this pretty cake.
Plums are a joy to bake with because cooking them ever so slightly brings out vivid flavors and colors in the fruit. You can use black, red, green, or yellow plums. I’ve used two kinds to add more interest to the top of the cake.
What other fruit can I use in this cake?
This cake is versatile and will work 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.
- 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)
- 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.
You can mix dry ingredients in a separate bowl or just add them to 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).
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Pour batter into the prepared pan.
- Decorate as you like. If you want to use fruit on top, ensure they are thinly sliced.
- 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!
How long can I keep this cake?
Refrigerate covered. The cake is enjoyable for 3-5 days.