Louisa’s Cake

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Louisa's Cake RecipeDuring this time of year, I tend to keep a variety of apples on hand just in case I want to whip up a Fall dessert on a whim.  Apples keep well when stored properly, and who doesn’t love apples anyway? When I stumbled upon this recipe, I was immediately intrigued by its simplicity.  With apples in my vegetable keeper, and everything besides the ricotta in my pantry, the only ingredient I was missing was ricotta cheese.  Feeling a strong sense that this cake was going to be worth a trip to the market, off I went.  I encourage you to do the same and go grab some ricotta cheese now!
Louisa's Cake RecipeThis cake took only minutes to get into the oven.  Needing nothing more than a sprinkling of confectioners sugar (and maybe a few berries if you prefer), you can have a moist, delicate, and satisfying cake in no time at all.  Believe me when I tell you Louisa’s Cake is a people pleaser.   It’s impressive enough to serve at a dinner party, but humble enough to be a breakfast cake or afternoon snack.

There was a twist of irony in the over-all flavor of the finished cake.  Although I assumed the cake would taste more like apples, it was the flavor of lemon that shined most brightly.  Not a bad thing at all!  In fact, it was a nice surprise.

Since I didn’t make any significant adaptations to the original recipe (I used 2 tablespoons less sugar), I am not going to post it below, however you can find the recipe here.  I wouldn’t dream of keeping it all to myself.
Louisa's Cake Recipe


3 thoughts on “Louisa’s Cake

  1. Hello! I normally don’t bake with apples unless I’m making an apple pie. What type of apples do you recommend for this recipe???

    • Claudia, sorry for the delay in responding to your question. I used Cortland for this cake, however, most any baking apple would do. The most common and easy to find baking appple would be Granny Smith. Enjoy!