Peach Ricotta Cake
Published Aug. 1, 2025
- Total Time
- 1¼ hours, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½cup/113 grams unsalted butter, softened, plus more for the pan
- 2large peaches (about ¾ pound/340 grams total)
- 1cup/200 grams granulated sugar, plus 2 teaspoons for garnish
- 1large lemon
- 2large eggs
- 1cup/230 grams whole-milk ricotta
- 1teaspoon vanilla extract
- ¾teaspoon kosher salt (such as Diamond Crystal)
- 1½cups/190 grams all-purpose flour
- 1½teaspoons baking powder
- ½teaspoon baking soda
Nutritional analysis per serving (10 servings)
298 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 5 grams protein; 300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position a rack in the center of the oven and heat to 350 degrees. Butter and line a 9-inch round cake pan with parchment paper. Slice the peaches into ½-inch-thick slices. Chop about one-quarter of the sliced peaches into ½-inch pieces; set aside.
- Step 2
In a large bowl or the bowl of a stand mixer, add the 1 cup sugar, then zest the lemon over the top. Use your fingers to rub the zest into the sugar to release its oils.
- Step 3
Add the butter and mix on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for 30 seconds in between each addition. Add the ricotta, vanilla and salt. Mix until smooth and emulsified, about 30 seconds.
- Step 4
Add the flour, baking powder and baking soda, and use a flexible spatula to fold until well-combined and smooth, making sure to scrape the bottom and sides of the bowl. Fold in the chopped peaches.
- Step 5
Spoon the batter into the prepared pan and smooth the top with an offset spatula or spoon. Tap the pan on the counter a few times to release any large air bubbles. Arrange the peach slices over the top in a single layer and sprinkle the remaining 2 teaspoons of sugar over the top.
- Step 6
Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack to cool for about 15 minutes, then invert the cake onto a plate, remove the parchment, and invert again onto a wire rack, peach-side up. Let cool completely, then slice into wedges to serve. (Store the cake, wrapped tightly, at room temperature or in the fridge for up to 2 days.)
Private Notes
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Comments
I didn't have time to go shopping so used what was in my house: whole wheat flour instead of white, and cottage cheese instead of ricotta. (I drained the cottage cheese while I did the rest of the work.) It was spectacular! One caveat: the "5 minute" prep note is hilarious; it took me half an hour to get out the ingredients, wash and cut the peaches, zest and rub the lemon, etc. In fact, 5 minutes was about the amount of time it took to butter, cut out parchment, and rebutter the pan...
Wouldnt it make more sense to bake this in a springform pan and avoid the flipping to remove the parchment?
Shorty - You ask about a springform pan. I used one because I wanted to cut the recipe in half to make a smaller cake because I was serving 3 and I didn't want a cake that serves 8 to 10 around to tempt me, I used a 6'5" round springform (@33") which is about half the area of a 9" round cake pan (@64") and prepped the springform per recipe. At step 6, after cake cooled 15 min, I released the sides and followed recipe so I could remove parchment from bottom and put cake on serving platter.
Springform pan is the way to go here. I also used 3/4 cup sugar instead of one cup, and added a 1/4 cup poppy seeds + zests from 2 lemons instead of one to add a little texture and visual interest. Was very nice! Next time I might also add a few handfuls of sweetened coconut
I'll be the first to admit I'm a cook, not a baker, so chalk this up to a high potential for user error. I found the recipe to be overly sweet and with an overpowering egg flavor--not something I typically notice in cakes. The peach flavor barely came through and I didn't taste the lemon zest at all. Further, even after adding 20 minutes of baking time and pulling out a clean toothpick, the top of my cake was soggy, not "moist", and tasted strongly like unbaked batter. I'm a bit sad about how this one turned out.
I have made this cake twice, and it is easy and so delicious! I decided I wanted more peach inside the cake, but there's not room in the pan. The recipe as is perfectly fits the pan, so if you want more peach, you need a bigger pan. The cake is simple but elegant and simple enough for everyday. This will become a regular, especially during peach season -- but I canned peaches this year, so it will continue through the fall and winter.