What better way to combine apples and ricotta? I had most of a tub of ricotta leftover from making lasagna and needed a way to use it up, along with some apples that were better suited to baking than eating raw. This recipe calls for a full 15-ounce tub, but a little plain yogurt easily makes up the difference.

The apple cooks nicely, and the ricotta adds a softness and richness that’s halfway to being a cheesecake. Add some caramel sauce on top to make it extra luxurious.

Originally I found inspiration from this recipe, which uses a maple glaze instead of caramel. You can absolutely do that, but who doesn’t love caramel and apples together?

3-4 apples, peeled and sliced thinly (4 cups)
2/3 cup plus 1 Tbsp. sugar, divided
1 tbsp. ground cinnamon
3 eggs
1 container (15 oz.) ricotta cheese
2 tsp. vanilla
1/2 cup butter
1-1/2 cups flour
2 tsp. baking powder
caramel sauce for serving

Heat oven to 350F. Grease a 9-inch round pan and line the bottom with parchment paper, then grease the top of the paper as well. (If you’re really thinking ahead, cut a strip of parchment to lay under the liner, long enough to act like handles so that you can use it to pull the cake out of the pan later on.)

Mix apples, 1 tbsp. of the sugar, and cinnamon together in large bowl; set aside.

Whisk eggs, ricotta, and vanilla in large bowl until well blended.

Melt the butter and whisk into ricotta mixture.

Add the flour, baking powder, and remaining sugar to the ricotta mixture; mix until combined.

Pour half of the batter into the prepared pan. Top with a layer of half of the apples.

Add the rest of the batter, then the rest of the apples. If you want to try for a rosette design, push the slices into the surface upright, starting around the outside edge and working your way inwards, overlapping them slightly.

Bake 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove from pan.

To serve, drizzle caramel sauce onto slices.

Store leftovers in the fridge.