Ingredients Jump to Instructions ↓

  1. For Cake

  2. 3/4 cup 177ml Milk

  3. 1 Active dry yeast - (2 1/4 tspns)

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/3 cup 65g / 2 1/3oz Granulated sugar

  6. 1/2 teaspoon 2 1/2ml Apple pie spice

  7. 7 3/4 cups 484g / 17oz Unbleached flour - (abt) - divided

  8. 10 1/2 tablespoons 157ml Butter - softened

  9. 2 Eggs

  10. For Topping

  11. 1 Spiced apple rings in heavy syrup - - (14 oz)

  12. 1 cup 198g / 7oz Granulated sugar

  13. 2/3 cup 41g / 1.4oz All-purpose flour

  14. 1/4 teaspoon 1 1/3ml Salt

  15. 15 oz 426g Ricotta cheese - at room temperature

  16. 1 1/2 teaspoons 7 1/2ml Vanilla

  17. Apple pie spice - for garnish

Instructions Jump to Ingredients ↑

  1. To prepare cake: Lightly butter 2 (8- or 9-inch) baking pans; set aside. (If using disposable aluminum pans, place in larger metal cake pans or on baking sheets for support.) Heat milk to 105 to 115 degrees; whisk in yeast and let stand until foamy, about 5 minutes. In a large bowl, stir together salt, sugar, spice and about 1-1/2 cups flour. Stir yeast mixture into dry ingredients to make a smooth batter; stir in butter and eggs. Gradually stir in about 1 1/2 cups more flour to make a soft dough.

  2. Coat a bread board sparsely with flour; turn out dough and knead briefly, adding only enough remaining flour to handle. (Dough should stay very moist and soft.) Divide dough in half; roll or press out to fit pans.

  3. Lift dough into prepared pans, stretching to fit and pressing about 1/2 inch up sides; cover and let rise in a warm place for 20 minutes.

  4. To prepare topping and assemble cake: Preheat oven to 325 degrees.

  5. Drain apple rings; chop coarsely. Sprinkle apples evenly over crusts. In a large bowl, stir together sugar, flour and salt; with a fork, stir in ricotta and vanilla. Drop cheese mixture by spoonfuls over apples; spread to cover apples Sprinkle very lightly with apple pie spice . Bake about 30 minutes, until topping is set; let cool completely on rack.

  6. Yield: 2 coffeecakes, about 9 servings each.

  7. To make ahead: Freeze and give cakes in the pans in which they were baked. Or remove cooled cakes to parchment- or waxed-paper lined baking sheets; freeze until firm, about 1 hour, then transfer to plastic zipper bags. When ready to give, remove cakes from freezer and arrange (still frozen) on presentation plates. Cover and thaw in refrigerator.


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