Description
This perfect peach ricotta cake is light, moist, and bursting with fruity goodness. It’s simple to make and perfect for summer gatherings or a special treat.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (250g) whole milk ricotta cheese
- Fresh ripe peaches, peeled, pitted, and sliced thinly
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- In a large mixing bowl, cream 1/2 cup (115g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Fold in 1 cup (250g) ricotta cheese until fully incorporated. The batter will be creamy and slightly thick.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Arrange the peach slices in a circular pattern on top of the batter. Press them lightly into the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
[‘Make sure your butter, eggs, and ricotta are at room temperature for a smoother batter.’, ‘Don’t overmix the batter to avoid a dense cake.’, ‘Use ripe peaches for the best flavor, but avoid overly soft ones as they can release too much liquid.’, ‘Check the cake with a toothpick around the 40-minute mark to ensure doneness.’, ‘Let the cake cool completely before slicing to ensure clean cuts.’]
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16
- Fat: 10
- Carbohydrates: 28
- Protein: 5
Keywords: peach ricotta cake, summer dessert, easy cake recipe, peach cake, ricotta dessert, moist cake, fruit cake