Maple Ricotta Cake with Brown Butter Maple Pecan Sauce

Maple Ricotta Cake with Brown Butter Maple Pecan Sauce
  • Yield: 8 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 45 Mins.
  • 2016 Fisher®  "My Fresh Twist" Recipe Contest Finalist. Sweet and a little bit salty cake smothered with a sweet, buttery, crunchy sauce.


  • 1/2 cup Unsalted Butter
  • 1 cup Ricotta cheese
  • 2/3 cup Maple syrup
  • 2 Large Eggs
  • 2 cups All-purpose flour (plus more for coating the cake pan)
  • 2 teaspoons Baking powder
  • 4 tablespoons Unsweetened almond milk
  • 1 teaspoon Lemon juice
  • 4 tablespoons Unsalted butter
  • 1/2 cup Maple syrup
  • 1 teaspoon Ground cinnamon
  • 2/3 cup Chopped Fisher® Pecans


  1. Preheat the oven to 350 degrees F. Butter and flour a bundt cake pan, dust off excess flour and refrigerate until ready to use.
  2. Make maple ricotta cake.  In a bowl of stand mixer, whisk together 1/2 cup of butter, ricotta cheese and 2/3 cup of maple syrup on medium speed until smooth. Add eggs and keep whisking to combine. Reduce the speed to low, add flour and baking powder and keep whisking to combine. Then whisk in lemon juice and almond milk.  
  3. Take the cake pan out of the refrigerator. Put the cake batter into the pan and bake for 40-45 minutes until a toothpick inserted in center of cake comes out clean.
  4. While the cake is baking,  make brown butter maple pecan sauce. In a nonstick skillet, melt 4 tablespoons of butter over medium heat. When the butter melts, increase the heat to medium-high heat. Just wait until butter turns brown. Turn off the heat and let stand until foaming subsides. Then gently add pecans, 1/2 cup of maple syrup and cinnamon to the skillet and toss to coat. Remove the skillet from the heat and set aside. 
  5. When the cake has baked and cooled, invert the cake onto a plate. Pour the brown butter maple pecan sauce over the cake. 

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