Peach Ricotta Cake

Name: Peach Ricotta Cake
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 1 (9-inch) cake (8 to 10 servings)
Ingredients: 1/2 cup/113 grams unsalted butter, softened, plus more for the pan; 2 large peaches (about 3/4 pound/340 grams total); 1 cup/200 grams granulated sugar, plus 2 teaspoons for garnish; 1 large lemon; 2 large eggs; 1 cup/230 grams whole-milk ricotta; 1 teaspoon vanilla extract; 3/4 teaspoon kosher salt (such as Diamond Crystal); 1 1/2 cups/190 grams all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda

By Yossy Arefi

Published Aug. 1, 2025

Peach Ricotta Cake — Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi

Total Time: 1¼ hours, plus cooling
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Rating: (0)
Comments: Read comments

Peaches are one of the very best things about summer, and this cake celebrates them two ways, with chopped pieces folded into the batter and wedges fanned out to decorate the top. The batter is enriched with ricotta for moisture and a generous amount of lemon zest for brightness. This cake is beautiful enough to serve at a party and can be prepared and baked in less than an hour. If fresh peaches aren't looking good at your market, you can substitute the same weight of any other fresh stone fruit. (If summer fruit isn't available, you can even use a 12-ounce package of frozen sliced peaches; just be sure to thaw the slices fully and pat them dry before adding them to the batter.)

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Ingredients

Yield:1 (9-inch) cake (8 to 10 servings)

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

Ingredient Substitution Guide

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.)