❤️ Introduction
If you love desserts that are light, creamy, and not overly sweet, this Fresh Peach Ricotta Cake is the one for you. Imagine a rich, buttery cake that’s enhanced with creamy ricotta cheese, layered with fresh, juicy peaches, and delicately flavored with a hint of vanilla and citrus. It’s a rustic dessert that feels elegant and tastes like summer in every bite.
This cake is perfect for brunch, tea time, or an after-dinner treat. The ricotta keeps the texture moist and tender, while the peaches lend a natural sweetness and beautiful golden hue. Bonus: it’s a one-bowl, no-fuss cake that looks stunning and feels gourmet — but it’s incredibly easy to make.
Let’s make this peachy perfection!
🛒 Ingredients
🍑 For the Cake:
- 1½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (or orange)
- 1 cup (250g) ricotta cheese, full-fat
- 2 medium peaches, peeled and sliced thinly
Optional:
- 1–2 tbsp coarse sugar or turbinado sugar for topping
- Powdered sugar for dusting
👨🍳 Directions
Step 1: Prep and Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan (or line the bottom with parchment paper).
Step 2: Mix the Batter
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy (2–3 minutes).
- Beat in the eggs one at a time.
- Add vanilla extract and lemon zest.
- Fold in the ricotta cheese until fully incorporated.
- Gradually add the dry ingredients and mix until just combined.
Step 3: Assemble the Cake
- Pour the batter into the prepared pan and smooth the top.
- Arrange the peach slices in a spiral or overlapping pattern on top.
- Sprinkle the top with coarse sugar if using.
Step 4: Bake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan, then run a knife around the edge and release the springform ring.
Step 5: Serve
- Cool completely before slicing.
- Dust with powdered sugar for an elegant finish.
⏱️ Servings & Time
- Servings: 8–10
- Prep Time: 20 minutes
- Bake Time: 55 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 30 minutes
🍽️ Serving Suggestions
- Serve with a dollop of whipped cream or Greek yogurt.
- Pair with a hot cup of coffee, tea, or a sweet dessert wine.
- Top with more fresh peach slices or berries for a pop of color.
- Drizzle lightly with honey or fruit compote.
🔄 Variations
- Berry-Ricotta Cake: Swap peaches for raspberries or blueberries.
- Nutty Twist: Add chopped almonds or walnuts to the batter or topping.
- Gluten-Free: Use a 1:1 gluten-free baking flour.
- Citrus Boost: Use orange zest for a more vibrant aroma.
🧊 Storage & Reheating
Storage:
- Keep covered at room temperature for 1 day.
- Refrigerate for up to 4 days in an airtight container.
Reheating:
- Enjoy cold, at room temperature, or warm in the microwave for 15–20 seconds.
❓ 10 Frequently Asked Questions
1. Can I use canned peaches?
Yes, just make sure to drain them well and pat dry.
2. Can I use low-fat ricotta?
Full-fat is best for texture and flavor, but low-fat can work in a pinch.
3. Can I make this ahead of time?
Definitely! Bake the day before and store covered.
4. How do I keep peaches from sinking?
Slice them thinly and gently press into the batter just before baking.
5. Can I freeze this cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge.
6. Can I use a different pan?
Yes. An 8-inch square or round pan works, but adjust baking time slightly.
7. Why use ricotta in cake?
Ricotta adds moisture and richness without being heavy.
8. Can I make this gluten-free?
Yes — use a good quality gluten-free flour blend.
9. Can I add spices?
A pinch of cinnamon or nutmeg pairs beautifully with peaches.
10. How do I know when it’s done?
Insert a toothpick — it should come out clean or with just a few moist crumbs.
💡 Pro Tips
- Use ripe but firm peaches — too soft and they’ll release too much juice.
- Don’t overmix after adding flour; this keeps the cake tender.
- Room temp ingredients yield the best batter consistency.
- Let the cake cool completely before slicing for the cleanest cut.
- A dusting of powdered sugar makes it picture-perfect.
🏁 Conclusion
This Fresh Peach Ricotta Cake is the kind of dessert that’s perfect in every season — but it shines brightest when peaches are at their juiciest. 🍑 Its tender, creamy texture and rustic charm make it ideal for a casual get-together or a peaceful moment with coffee on the porch.
It’s one of those cakes that looks simple — and it is — but the flavor is anything but ordinary. Once you try it, it might just become your go-to peach dessert.
Fresh Peach Ricotta Cake – Moist, Creamy & Full of Summer Flavor
If you love desserts that are light, creamy, and not overly sweet, this Fresh Peach Ricotta Cake is the one for you. Imagine a rich, buttery cake that’s enhanced with creamy ricotta cheese, layered with fresh, juicy peaches, and delicately flavored with a hint of vanilla and citrus. It’s a rustic dessert that feels elegant and tastes like summer in every bite.This cake is perfect for brunch, tea time, or an after-dinner treat. The ricotta keeps the texture moist and tender, while the peaches lend a natural sweetness and beautiful golden hue. Bonus: it’s a one-bowl, no-fuss cake that looks stunning and feels gourmet — but it’s incredibly easy to make.Let’s make this peachy perfection!
Ingredients
🍑 For the Cake:
- 1½ cups 190g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup 113g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- 1 cup 250g ricotta cheese, full-fat
- 2 medium peaches peeled and sliced thinly
- Optional:
- 1 –2 tbsp coarse sugar or turbinado sugar for topping
- Powdered sugar for dusting
Instructions
Step 1: Prep and Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan (or line the bottom with parchment paper).
Step 2: Mix the Batter
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy (2–3 minutes).
- Beat in the eggs one at a time.
- Add vanilla extract and lemon zest.
- Fold in the ricotta cheese until fully incorporated.
- Gradually add the dry ingredients and mix until just combined.
Step 3: Assemble the Cake
- Pour the batter into the prepared pan and smooth the top.
- Arrange the peach slices in a spiral or overlapping pattern on top.
- Sprinkle the top with coarse sugar if using.
Step 4: Bake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan, then run a knife around the edge and release the springform ring.
Step 5: Serve
- Cool completely before slicing.
- Dust with powdered sugar for an elegant finish.
Notes
🍽️ Serving Suggestions
Serve with a dollop of whipped cream or Greek yogurt. Pair with a hot cup of coffee, tea, or a sweet dessert wine. Top with more fresh peach slices or berries for a pop of color. Drizzle lightly with honey or fruit compote. 🔄 Variations
Berry-Ricotta Cake: Swap peaches for raspberries or blueberries. Nutty Twist: Add chopped almonds or walnuts to the batter or topping. Gluten-Free: Use a 1:1 gluten-free baking flour. Citrus Boost: Use orange zest for a more vibrant aroma. 🧊 Storage & Reheating
Storage:
Keep covered at room temperature for 1 day. Refrigerate for up to 4 days in an airtight container. Reheating:
Enjoy cold, at room temperature, or warm in the microwave for 15–20 seconds. ❓ 10 Frequently Asked Questions
1. Can I use canned peaches?
Yes, just make sure to drain them well and pat dry. 2. Can I use low-fat ricotta?
Full-fat is best for texture and flavor, but low-fat can work in a pinch. 3. Can I make this ahead of time?
Definitely! Bake the day before and store covered. 4. How do I keep peaches from sinking?
Slice them thinly and gently press into the batter just before baking. 5. Can I freeze this cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge. 6. Can I use a different pan?
Yes. An 8-inch square or round pan works, but adjust baking time slightly. 7. Why use ricotta in cake?
Ricotta adds moisture and richness without being heavy. 8. Can I make this gluten-free?
Yes — use a good quality gluten-free flour blend. 9. Can I add spices?
A pinch of cinnamon or nutmeg pairs beautifully with peaches. 10. How do I know when it’s done?
Insert a toothpick — it should come out clean or with just a few moist crumbs. 💡 Pro Tips
Use ripe but firm peaches — too soft and they’ll release too much juice. Don’t overmix after adding flour; this keeps the cake tender. Room temp ingredients yield the best batter consistency. Let the cake cool completely before slicing for the cleanest cut. A dusting of powdered sugar makes it picture-perfect. 🏁 Conclusion
This Fresh Peach Ricotta Cake is the kind of dessert that’s perfect in every season — but it shines brightest when peaches are at their juiciest. 🍑 Its tender, creamy texture and rustic charm make it ideal for a casual get-together or a peaceful moment with coffee on the porch. It’s one of those cakes that looks simple — and it is — but the flavor is anything but ordinary. Once you try it, it might just become your go-to peach dessert.
Serve with a dollop of whipped cream or Greek yogurt. Pair with a hot cup of coffee, tea, or a sweet dessert wine. Top with more fresh peach slices or berries for a pop of color. Drizzle lightly with honey or fruit compote. 🔄 Variations
Berry-Ricotta Cake: Swap peaches for raspberries or blueberries. Nutty Twist: Add chopped almonds or walnuts to the batter or topping. Gluten-Free: Use a 1:1 gluten-free baking flour. Citrus Boost: Use orange zest for a more vibrant aroma. 🧊 Storage & Reheating
Storage:
Keep covered at room temperature for 1 day. Refrigerate for up to 4 days in an airtight container. Reheating:
Enjoy cold, at room temperature, or warm in the microwave for 15–20 seconds. ❓ 10 Frequently Asked Questions
1. Can I use canned peaches?
Yes, just make sure to drain them well and pat dry. 2. Can I use low-fat ricotta?
Full-fat is best for texture and flavor, but low-fat can work in a pinch. 3. Can I make this ahead of time?
Definitely! Bake the day before and store covered. 4. How do I keep peaches from sinking?
Slice them thinly and gently press into the batter just before baking. 5. Can I freeze this cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge. 6. Can I use a different pan?
Yes. An 8-inch square or round pan works, but adjust baking time slightly. 7. Why use ricotta in cake?
Ricotta adds moisture and richness without being heavy. 8. Can I make this gluten-free?
Yes — use a good quality gluten-free flour blend. 9. Can I add spices?
A pinch of cinnamon or nutmeg pairs beautifully with peaches. 10. How do I know when it’s done?
Insert a toothpick — it should come out clean or with just a few moist crumbs. 💡 Pro Tips
Use ripe but firm peaches — too soft and they’ll release too much juice. Don’t overmix after adding flour; this keeps the cake tender. Room temp ingredients yield the best batter consistency. Let the cake cool completely before slicing for the cleanest cut. A dusting of powdered sugar makes it picture-perfect. 🏁 Conclusion
This Fresh Peach Ricotta Cake is the kind of dessert that’s perfect in every season — but it shines brightest when peaches are at their juiciest. 🍑 Its tender, creamy texture and rustic charm make it ideal for a casual get-together or a peaceful moment with coffee on the porch. It’s one of those cakes that looks simple — and it is — but the flavor is anything but ordinary. Once you try it, it might just become your go-to peach dessert.