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Peach Ricotta Cake

This peach ricotta cake is light, fluffy, perfectly sweet & filled with juicy summer peaches!

Course Dessert
Prep Time 15 minutes
Total Time 1 hour

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 3 large eggs
  • 1 1/4 cup ricotta cheese, full-fat
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted & slightly cooled
  • 1 1/2 cup fresh peaches, cut into roughly 1/2 inch chunks*, divided
  • 1 tablespoon powdered sugar (optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9 inch round cake pan with parchment paper.

  2. In a medium size mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

  3. In a large mixing bowl whisk together the eggs, ricotta and vanilla. Fold the dry ingredients into the wet ingredients until just combined. Fold in the butter until completely combined. Scoop about two thirds of the batter into the prepared cake tin and spread evenly with an offset spatula. Sprinkle a little more than a cup of the chopped peaches of the top of the batter. Spoon the rest of the batter over the peaches and spread evenly. Sprinkle the rest of the peaches evenly over the top of the batter.

  4. Bake the cake for 45 to 55 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire cooling rack for at least 20 minutes before removing from the pan.

  5. When ready to serve, sprinkle the top of the cake with powdered sugar if desired. Slice, serve and enjoy!

Recipe Notes

*I left the skins on the peaches. If you're not into peach skin, you can totally peel them. 

**This recipe is slightly adapted from an amazing recipe for Raspberry-Ricotta Cake originally published by Bon Appetit magazine, written by Alison Roman, in March 2015.