This Pumpkin Ricotta Cake is more than a testament to the season’s bounty; it’s a reflection of the warmth I wish to spread to each and everyone’s home. It’s my invitation to you to forge beautiful memories around the dining table, just as I have with every whisk and fold while crafting this recipe. The creaminess of ricotta infuses every bite, softening the robust pumpkin flavor into whispered promises of autumnal bliss on your palate.
Dive into this adventure with an open heart and a ready oven. We’re about to embark on a journey that’s as delicious as it is heartwarming, and I am tickled with anticipation to see you revel in this artful blend of taste and texture. So tie on your apron and let the baking begin!
Pumpkin Ricotta Cake Recipe
Pumpkin Ricotta Cake
Equipment
Ingredients
- 1.15 oz. can of pumpkin
- 3 cups all-purpose flour
- 1 cup ricotta fresh
- 3 eggs
- 2 cups sugar
- ¾ cup unsalted butter melted
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 ¼ tsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. nutmeg
- ¼ tsp. ground ginger
- 1 tsp. vanilla extract
- ¾ tsp. salt
Instructions
- Preheat oven into 350°F while preparing an angel food cake pan (or Bundt cake pan) by greasing it and slightly sprinkling it with flour.
- Into a medium bowl, incorporate the dry ingredients (flour, baking powder, baking soda, cardamom, cinnamon, nutmeg, ginger and salt).
- Next, mix in with sugar and butter using stand mixer with paddle attachment.
- Add the eggs, one by one, making sure that you stir the mixture well after each addition.
- Add in the ricotta, pumpkin and vanilla extract and mix again.
- Fold in the flour into the wet ingredients and when you’re done, pour the mixture into the cake pan.
- Bake the mixture for about 50 minutes and check using toothpick (or knife) test. Put the pan onto the wire rack for about 10 minutes to let it cool down.
- You can opt to dust the pumpkin cake using powdered sugar or frost it with your choice of icing.
Notes
- Store the cheesecake in an airtight container in the fridge for up to 5 days. If you don't have an airtight container big enough for the cheesecake, wrap it with plastic wrap and it will last up to 3 days in the fridge.
- To freeze your cheesecake, cut it into individual slices and then wrap them in foil or plastic, then place them in freezer plastic bags. It will last 4 to 6 weeks in the freezer.
- Thaw your frozen cheesecake slices overnight in the refrigerator. If in a rush, cheesecake slices can be unthawed on the counter in 30 minutes.
Time and Serving
- Preparation : 15 minutes
- Cooking : 50 minutes
- Serving : one 9-inch cake
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baking in the Oven
To create a delectable Pumpkin Ricotta Cake, begin by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch round cake pan or a similar-sized baking dish. In a medium-sized mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves, forming the dry mixture. Set it aside. In a separate large mixing bowl, beat eggs and granulated sugar until the mixture turns pale and slightly thickened, taking approximately 2-3 minutes. Incorporate softened unsalted butter and canned pumpkin puree into the egg-sugar mixture, continuing to beat until well combined. Mix in whole milk ricotta cheese and vanilla extract until fully integrated. Gradually add the prepared dry ingredients to the wet mixture, creating a smooth and consistent batter. Pour the batter into the greased and floured cake pan or baking dish, spreading it evenly. Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and indulge in the delightful flavors of your homemade Pumpkin Ricotta Cake.
Tips for making Pumpkin Ricotta Cake
Cooking Tips
Creating a Pumpkin Ricotta Cake is a culinary journey that marries the warm, comforting flavor profile of pumpkin with the smooth, creamy texture of ricotta cheese. The focus here is to offer guidance to elevate your baking experience, intertwining it with sensory appeal and sentimental value, while keeping the language gentle and inviting.
One begins with the ricotta cheese – its quality is paramount. Opt for fresh, whole-milk ricotta as it imparts a delightful richness and moisture to the cake that cannot be understated. Feeling the soft cheese between your fingers as you blend it can be quite therapeutic.
Next is the pumpkin. The selection of pumpkin puree, be it canned or homemade, will determine the soulfulness of the cake. Homemade puree has a certain charm, evoking memories of autumn leaves and crisp air. Its natural variation in water content, though, may require adjustments in other liquid ingredients to achieve the desired batter consistency – a dance of ingredients that is both exciting and intuitive.
The incorporation of spices into the batter is like weaving a tapestry of aromas. The cinnamon, nutmeg, and ginger come together in a harmonious blend that ignites one’s senses, inviting memories of festive gatherings and family traditions. The aroma during baking fills the kitchen with nostalgic whispers of past holidays, entwined with anticipation for the first warm bite.
An essential tip is to be gentle with the batter. Overmixing can lead to a denser cake, robbing it of the tender crumb one might yearn for in a cake so decadently soft. Folding in the ingredients with love and care, envisioning the joy it will bring to those who taste it, adds an intangible ingredient to the recipe that simply cannot be bought.
Baking time is a period of patience and warmth, quite literally. The cake needs a watchful eye to ensure it is baked to perfection – a golden-brown hue, with a slight jiggle that whispers, ‘I am ready’. There is a sense of achievement in that moment, akin to nurturing and witnessing growth.
The final touch, the garnishing, should reflect the seasonal nature of the cake. A sprinkle of powdered sugar, perhaps some toasted pumpkin seeds or a light drizzle of maple syrup can enhance the presentation while subtly elevating the inherent flavors of the pumpkin and ricotta.
Serving Suggestions
While the Pumpkin Ricotta Cake is not explicitly listed among the provided recipes, creative pairing suggestions can be drawn from the characteristics of the listed dishes to complement or contrast the hypothetical cake. With the inherent sweetness of pumpkin and richness from ricotta in mind, serving suggestions can enhance these flavors or provide interesting contrasts. Consider a Spinach Quiche for its savory notes, offering a delightful contrast to the cake’s sweetness, creating an intriguing mix of creamy ricotta cake and egg custard textures, suitable for brunch or lunch. A Kenyan Mahamri, a cardamom-flavored East African pastry, could complement the autumnal spices in the cake. BLW Carrot Fries provide a sweet and savory interplay with their natural sweetness and earthy undertones, offering a satisfying textural contrast. For dessert, a scoop of Matcha Ice Cream introduces a unique taste and color contrast, enhancing the sweet ricotta and pumpkin flavors with a hint of bitterness. A Cranberry Cobbler serves as a festive pairing, providing a tart element to cut through the cake’s richness, ideal for holiday gatherings. To start the meal, a light and brothy Clear Onion Soup contrasts the dense, creamy texture of the pumpkin ricotta cake. For a non-vegetarian option, Grilled Halibut‘s mild and sweet taste offers a healthy and protein-centric accompaniment. As an appetizer, the savory, crispy layers of a Scallion Pancake create a juxtaposition in both flavor and texture against the soft, moist cake. The crunch of Shrimp Tempura provides an enjoyable contrast to the cake’s softness, and a citrusy dipping sauce adds a nice acidic note. Lastly, Teriyaki Salmon‘s sweet and salty glaze complements the cake’s sweetness, offering a diverse menu choice with its glazed and seared preparation method.
Frequently Asked Questions about Pumpkin Ricotta Cake
- Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! You can use fresh pumpkin puree. Just make sure it’s well-drained and has a similar consistency to canned puree.
- How should I store leftover Pumpkin Ricotta Cake? Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
- Can I use low-fat ricotta cheese in the recipe? While whole milk ricotta adds richness, you can use low-fat ricotta if you prefer a lighter option. The cake will still be delicious.
- Can I make this cake gluten-free? Yes, you can. Substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio for a gluten-free version.
- How can I reheat a slice of chilled Pumpkin Ricotta Cake? Reheat individual cake slices in the microwave for 20-30 seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.
Conclusion
Having taken you through the meticulous process of selecting the ripest pumpkins, to the gentle folding of the creamy ricotta, each step in the creation of this cake is a dance of flavors and textures. The cake’s moist crumb, coupled with the faintly tangy undercurrent of the cheese, is a pairing that delights and surprises. Whether it graces a festive holiday table or serves as a comforting companion to your afternoon tea, it is a confection that promises to enchant.
To serve, consider a dollop of whipped cream on top or a dusting of powdered sugar to enhance its natural sweetness. For those who revel in a bit of textural contrast, a sprinkling of toasted, chopped nuts adds a pleasant crunch. This Pumpkin Ricotta Cake is not just a dessert – it’s an experience, offering a moment of pure indulgence with every bite.
In acknowledging the rich tapestry of culinary inspiration, it is apt to credit FoodAndMeal.com, a treasure trove of gourmet knowledge and recipes. It is platforms like these that remind us of the power of food to connect us all, to inspire creativity, and to bring joy to our tables and our lives.
As the seasons change and we continue to seek out comfort in our kitchens, let this Pumpkin Ricotta Cake be a reminder of the simple joy that baking can bring. It’s not just about the flavors melding in the oven, but about the love and care that is stirred into every mixture. So gather your ingredients, preheat your oven, and prepare to fill your home with the sweet, welcoming scent of baked goodness. After all, every slice of this cake is a slice of home. Happy baking!
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.