
Wondering what to make with the pile of peaches on your kitchen counter? Peach Ricotta Cake is the answer. This cake comes together quickly, 15 minutes, and then bakes for an hour. Let it cool on the counter and enjoy! Ricotta cake is delicious on it’s own and this recipe can be made with nectarines, strawberries, blueberries, lemons, figs – pretty much any fruit. It’s light, not too sweet. Although it’s not a cheesecake, it is similar in it’s texture. Make it while the peaches are abundantly ripe and delicious, Peach Ricotta Cake does not disappoint.

Peach Ricotta Cake
www.StyleAmongFriends.com
It's peach season! I had a bounty of fresh peaches and made them into this amazing ricotta cake. Not too sweet, the perfect summer dessert.
Ingredients
- 1 1/4 cup room temp butter
- 1 cup sugar
- 3 large eggs
- 1 cup fresh whole milk ricotta
- 2 tbsp whole/full fat plain yogurt
- 1 lemon zest of
- 1 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1 tspn salt
- 3 whole peaches cut into slices i left the skin on – no issues
- 2 tbsp light brown sugar i used dark – it's what i had
- 1 tspn vanilla extract
Instructions
- Pre heat your oven to 350Butter and line with parchment a 9 inch spring form panIn a large bowl or stand up mixer add 1 cup of sugar and the zest of one lemon. Use your fingers to pinch it together and release the lemon oils.Add 1 1/4 cups of room temperature butter to the lemon and sugar and mix on high until light and fluffy (2min). Add eggs one at a time, mixing between. Add 1 cup ricotta, yogurt, vanilla and salt. Mix until smooth and combined. Add 1 1/4 cup flour, baking powder and mix until combined.Spoon batter into the spring form pan. Batter is thick – use a spoon to spread it evenly.Slice the fresh peaches and arrange on the top. Sprinkle brown sugar over peaches.Bake for 1 hour at 350. Rest on wire rack for 15 min then pop the spring form off.
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