Make sure to add all of the maple syrup from the skillet into the cake batter along with the apples.
A precise measurement of flour is key here for the right cake texture, so I’ve included the weight amount by grams. If you have a kitchen scale, definitely use it!
Use whole milk ricotta cheese. Part skim is not as creamy and tends to be clumpy.
Don’t over-mix the batter.
Bake on the middle rack of your oven and test it after 40 minutes. You can always bake it a little longer if needed, but you don’t want to over-bake it and dry it out.
I hope this helps – enjoy!
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