Cinnamon Apple Coffeecake

To prepare cake: Lightly butter 2 (8- or 9-inch) baking pans; set
aside. (If using disposable aluminum pans, place in larger metal cake
pans or on baking sheets for support.) Heat milk to 105 to 115
degrees; whisk in yeast and let stand until foamy, about 5 minutes.
In a large bowl, stir together salt, sugar, spice and about 1-1/2
cups flour. Stir yeast mixture into dry ingredients to make a smooth
batter; stir in butter and eggs. Gradually stir in about 1 1/2 cups
more flour to make a soft dough. Coat a bread board sparsely with
flour; turn out dough and knead briefly, adding only enough remaining
flour to handle. (Dough should stay very moist and soft.) Divide
dough in half; roll or press out to fit pans. Lift dough into
prepared pans, stretching to fit and pressing about 1/2 inch up
sides; cover and let rise in a warm place for 20 minutes. To prepare
topping and assemble cake: Preheat oven to 325 degrees. Drain apple
rings; chop coarsely. Sprinkle apples evenly over crusts. In a large
bowl, stir together sugar, flour and salt; with a fork, stir in
ricotta and vanilla. Drop cheese mixture by spoonfuls over apples;
spread to cover apples Sprinkle very lightly with apple pie spice .
Bake about 30 minutes, until topping is set; let cool completely on
rack. Yield: 2 coffeecakes, about 9 servings each.

To make ahead: Freeze and give cakes in the pans in which they were
baked. Or remove cooled cakes to parchment- or waxed-paper lined
baking sheets; freeze until firm, about 1 hour, then transfer to
plastic zipper bags. When ready to give, remove cakes from freezer
and arrange (still frozen) on presentation plates. Cover and thaw in
refrigerator.