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peach ricotta cake

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.
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Servings 10

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 350
    Butter and line with parchment a 9 inch spring form pan
    In 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.
Keyword dessert, peaches