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PEACH RICOTTA CAKE

Aug 30, 2018 · 2 Comments

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Peach Ricotta Cake with a slice cut

The big bowl of plums on the dining table; the ears of corn sitting in the fridge waiting to be grilled; this peach ricotta cake. They’re all part of my farewell to summer. This summer was full of lots of time outside, some slow easy days with some of my favorite people, and (of course) loads of good summer-y food.

The days are already getting noticeably shorter, and there’s a little bit of a chill in the air around here. The air had that crisp quality about it this morning; the kind of air that stings your nose a little when you breathe deeply. I was reminded that autumn is imminent, and I really need to soak up all of the remaining summer produce before the counters are overrun with pumpkins and apples.

Peach ricotta cake with a slice cut on a linen napkin with knife

Peach ricotta cake with a slice cut

I got the inspiration for this recipe both from the fleeting summer and a favorite food memory. A few years ago, I made a cake with ricotta and raspberries that far surpassed my expectations. Within a few bites, I knew it–it was my new favorite cake.

It was perfect. Not too sweet. Fluffy without the slightest hint of dryness. Lovely zing from the fruit. A real dream of a cake. Confession: I think about this cake a lot. When I found good peaches at the market a few weeks ago, the only really good batch of peaches this summer (sadly peaches are a struggle here), I decided to pair my favorite summer fruit with my favorite cake.

peach ricotta cake with slices cut and some on platesIf you’re in the states, you may be so lucky to have a few more really good peaches coming your way before the autumn really sets in. If you find yourself with said peaches, chop them up and toss them into this perfect peach ricotta cake.

Alison Roman, who writes nothing but outstanding recipes, developed the original recipe for Bon Appetit magazine back in March 2015. It’s an insanely good recipe as is. But I’ve changed it up a bit for this peach ricotta cake. Basically, I messed around with the wet and dry ratios to allow for the extra juice of the peaches. I also think that a mixture of peaches and raspberries would work really beautifully if that’s more your thing.

To make this cake the only equipment you need is some bowls and a wooden spoon. Really, that’s it. No dragging out the stand mixer or even the hand-held mixer. Maybe that’s part of the the appeal of it–easy and breezy just like summer cooking should be. Now grab the last of those peaches and let’s get baking!

slices of peach ricotta cake with bite taken out

If you like this recipe for Peach Ricotta Cake, you might also like:

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5 from 1 vote
Print

Peach Ricotta Cake

This peach ricotta cake is light, fluffy, perfectly sweet & filled with juicy summer peaches!

Course Dessert
Prep Time 15 minutes
Total Time 1 hour

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 3 large eggs
  • 1 1/4 cup ricotta cheese, full-fat
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted & slightly cooled
  • 1 1/2 cup fresh peaches, cut into roughly 1/2 inch chunks*, divided
  • 1 tablespoon powdered sugar (optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9 inch round cake pan with parchment paper.

  2. In a medium size mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

  3. In a large mixing bowl whisk together the eggs, ricotta and vanilla. Fold the dry ingredients into the wet ingredients until just combined. Fold in the butter until completely combined. Scoop about two thirds of the batter into the prepared cake tin and spread evenly with an offset spatula. Sprinkle a little more than a cup of the chopped peaches of the top of the batter. Spoon the rest of the batter over the peaches and spread evenly. Sprinkle the rest of the peaches evenly over the top of the batter.

  4. Bake the cake for 45 to 55 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire cooling rack for at least 20 minutes before removing from the pan.

  5. When ready to serve, sprinkle the top of the cake with powdered sugar if desired. Slice, serve and enjoy!

Recipe Notes

*I left the skins on the peaches. If you're not into peach skin, you can totally peel them. 

**This recipe is slightly adapted from an amazing recipe for Raspberry-Ricotta Cake originally published by Bon Appetit magazine, written by Alison Roman, in March 2015. 

 

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Cakes baking, cake, dessert, peach, peach ricotta cake, peaches, ricotta, summer

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Comments

  1. Cynthia says

    July 21, 2019 at 3:10 pm

    5 stars
    I’ve made the bon appetit raspberry ricotta cake many times (I’m not a baker and it’s pretty foolproof) and your adaptation is fantastic. Perfectly moist and not too sweet. I added a pinch of cardamom.

    Reply
  2. Jill says

    June 5, 2020 at 12:16 am

    5 stars
    I made this recipe as written but with nectarines instead of peaches (because it’s what I had and nectarines are basically just naked peaches, right?). It was divine. Not overly sweet, not dry…absolute perfection. Can’t wait to try it with different fruits.

    Reply

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About me

Hi, I'm Katie! I'm the cook, baker, and photographer here at Food + Table. I'm an academic turned baker and lover of food and story. For me cooking is all about sharing with others at the table. I hope these recipes inspire you to do just that. Read more

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