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.
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.
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.
Other Variations
Blueberry/Raspberry Ricotta Cake!
If you love baking with Ricotta cheese as I do, try these recipes as well
Vatrushka Sweet Cheese Buns, Vatrushki (Ватрушки)
Puff Pastry Galettes: Ricotta/Pesto/Tomato and Mushroom/Crab Spread
Plum Ricotta Cake
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
- In a large bowl, whisk eggs and sugar until smooth.
- Add ricotta cheese, light olive oil, and vanilla extract, and whisk until even consistency, without lumps.
- 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!
Notes
For best results Use all ingredients at room temperature.
Refrigerate covered. The cake is enjoyable for 3-5 days
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 70mgSodium: 181mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Could I use Turkish feta cheese instead of ricotta?
It’s like a sour cream cheese.
Susan, if it’s not salty like a regular feta, then yes, it should work.
Are the plums “pealed”?
No, you don’t have to, Karen.
So glad I saw your article. Someone on FB indicated an interest in ethnic cookies. I cannot bak much myself at 86 with handicaps but should be able to conquer this cake. Thank you.
ent *
/s/ Dee
So glad you liked this recipe! It’s pretty easy to put together. Enjoy!
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.
I think you should be able to use canned peaches, but make sure you remove all the liquid and add a tablespoon of flour to it. You can use any fruit you have on hand or even chocolate chips, an idea!