This Ricotta-Rosemary Cake With Figs Is The Dreamiest Fall Dessert

The flavors of fall are upon us. But for your next dinner party or autumnal soiree, don't default to a menu full of pumpkin spice. Earthy, creamy, and slightly sweet, this ricotta-rosemary cake dotted with fresh figs is the most unique way to celebrate the season. It doesn't hurt that it's also ridiculously Instagrammable.

Check out the recipe from Food52!

Makes One 9-inch cake

Ingredients:

1 stick unsalted butter, melted and slightly cooled (plus more for greasing pan)
2 tablespoons turbinado sugar
2 teaspoons finely chopped fresh rosemary
1 1/2 cup pastry flour
1 cup plus 2 tablespoons granulated sugar, divided
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, room temperature
1 1/2 cup whole milk ricotta cheese
2 teaspoons vanilla extract
1/2 teaspoon lemon zest
2 cups fresh figs, quartered and divided
1 cup heavy whipping cream

Preheat oven to 350° F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

Combine turbinado sugar and chopped rosemary in a small bowl. Using your fingers, gently massage the rosemary into the sugar. Set aside.

Sift flour, 1 cup of granulated sugar, baking powder, and salt into a large bowl. In a separate bowl, whisk together eggs, ricotta, vanilla extract, lemon zest, and melted butter. Add cheese mixture to flour mixture and stir until smooth. (Batter will be very thick.)

Transfer batter into prepared pan, smooth out the top with a spatula. Sprinkle with half of the prepared rosemary sugar and scatter half of the figs over top. Bake until a toothpick comes out clean, about 45 minutes. Let cool completely.

As the cake is cooling, combine remaining 2 teaspoons granulated sugar and heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until cream is light and airy, about 45 seconds.

Dollop whipped cream in the center of the cake and top with remaining figs and rosemary sugar.

[Photo by Jenny Huang courtesy Food52]