Rich ricotta and spiced rum in the cake batter and a caramel apple upside down topping make for an incredible cake duo in this stunning apple rum cake!
Start your apple season engines!! We’re making apple rum cake today.
I personally think a boozed-up cake is the only way to kick off apple season and I’m hopeful we’re all on the same page with that.
I mean, we’ve got ricotta, rum, and an apple upside down topping. What could possibly go wrong??
Well you’re actually looking at the girl that dropped this cake on the counter and almost slid it onto the floor the first time she made it so apparently stuff can still go wrong with a cake this good. ??
We’re working with 10/10 ingredients here today though. The ricotta makes the cake base incredibly moist. The spiced rum in both the batter and brushed on top gives it so much flavor. The caramel-y apple topping is literally swoonworthy.
Overall, just a hecking dreamy fall cake. ?
Let’s bake this apple rum cake together! >>
The first component is the apple upside-down topping. Pretty basic upside down business, we’re just making a quick caramel sauce, pouring that in the bottom of a 9-inch cake pan, and fanning thin apple slices on top of the sauce.
I typically use Gala apples for this cake, but whatever sweeter + crisper eating apple you have on hand should work!
Ricotta rum cake batter is the next order of business. Very basic cake business here with only a few minor changes…
We’re using a full 1-1/2 cups ricotta cheese in this cake which is going to be KEY to this cake’s rich, soft texture. A couple splashes of spiced rum + a heavy hand of spices and we’ve got texture and flavors all taken care of.
From there’s just basic cake stuff like flour, eggs, butter, etc. Just yer basic health food cake.
After the cake has baked, let it cool around 30 minutes before inverting it onto a serving plate. You don’t want to let the cake cool fully in the pan otherwise it will be difficult to invert.
At the same time though, it’s important you let the cake cool a bit before inverting otherwise it will be messy getting it out of the pan while it’s still warm.
A quick brush of more spiced rum + a heavy dusting of powdered sugar and we’re in the fall cake biz now.
This cake is literally going to melt in your mouth it’s so rich and moist. The apple topping is tender and smothered in caramel sauce. The rum does it’s job to perfection obviously.
Cut BIG slices and cheers to fall!!
More apple goodies you should be baking next!
Ricotta Upside Down Apple Rum Cake
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Ingredients
Upside Down Apple Layer
- 1/2 cup light brown sugar
- 1/4 cup butter, melted
- 2 tablespoons spiced rum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 medium Gala apples, peeled, cored, and thinly sliced into wedges
Ricotta Rum Cake
- 3 large eggs
- 3/4 cup granulated sugar
- 1-1/2 cups ricotta cheese
- 3 tablespoons spiced rum
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Additional rum for brushing on top
- Powdered sugar for garnishing
Instructions
Upside Down Apple Layer
- Preheat oven to 350F. Lightly grease a 9-inch round cake pan. Set aside. In a small bowl, whisk sugar, melted butter, spiced rum, and spices until smooth. Pour into the bottom of prepared pan and arrange sliced apples on top, overlapping and fanning apples to make them fit.
Ricotta Rum Cake
- In a large bowl, whisk eggs, sugar, ricotta cheese, spiced rum, vanilla extract, and melted butter until smooth. In a separate small bowl, whisk flour, baking powder, salt, and spices until combined. Gradually fold flour mixture into liquid until batter is just combined.
- Scrape batter into prepared pan over apple layer and smooth top. Bake cake at 350F 40-45 minutes or until a toothpick comes out clean.
- Remove from oven and let cool on a wire cooling rack 30 minutes. Run a knife around edges and then invert cake onto a serving plate. Brush top with additional spiced rum and let cool. Once cooled, dust with powdered sugar and slice into wedges. Enjoy!
Kelly | Maverick Baking says
This looks incredible – so glad apple season is back!
Sarah says
You and me both! <3
Nikki says
Great recipe! I making it again today with homemade ricotta!
Sarah says
Ooh I’ll bet homemade ricotta will be amazing in this cake! Thanks for trying my recipe, Nikki! 🙂
Ethel M Hooper says
About how many cups or ounces of apples?
Sarah says
Hi Ethel- it’s about 4 cups of apples 🙂
L says
Can we use regular rum, don’t have spiced rum, or any other alcohol ideas?
Thanks
Sarah says
Another dark liquor such as whiskey or brandy would be a good substitute!
L says
Thank you for the response, im going to make it tomorrow!
Thank you!!
Vassy says
Will it work without the alcohol?
Sarah says
Yes! You can substitute apple cider or juice for the alcohol.