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 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.

Plum Ricotta 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.

Plum Ricotta Cake batter

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).

Plum Ricotta Cake prep

  • 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.

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

How long can I keep this cake?

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

Other Variations

Blueberry/Raspberry Ricotta Cake! 

Same great recipe but with blueberries and raspberries baked in a Bundt pan.
 
Blueberry Raspberry Ricotta Cake inside
 
You can see how moist and delicious this cake is on the inside!
 
Blueberry Raspberry Ricotta Cake baked
 
This is one of my favorite Ricotta cheeses from Publix! Love their GreenWise brand!
 
Greenwise Ricotta cheese
Blueberry Raspberry Ricotta Cake ready to bake
 
Ricotta and summer berries make for a wonderful combination!
 
Blueberry Raspberry Ricotta Cake baked in the Bundt pan
 
When you test for doneness, ensure your toothpick comes out clean after inserting it through the middle of the cake.

If you love baking with Ricotta cheese as I do, try these recipes as well

Ricotta Chocolate Cake

Vatrushka Sweet Cheese Buns, Vatrushki (Ватрушки)

Puff Pastry Galettes: Ricotta/Pesto/Tomato and Mushroom/Crab Spread

 
Plum Ricotta Cake sliced

Plum Ricotta Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 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, and 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 the prepared pan.
    8. Decorate as you like. If you want to use fruit on top, ensure 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.

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

Nutrition Information:
Yield: 10 Serving Size: 1
Amount 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.

Did you make this recipe?

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6 Responses to Plum Ricotta Cake
  1. Are the plums “pealed”?

  2. 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

  3. 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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