A wonderfully moist cake, this Peach Ricotta is full of fresh peaches and made without oil or butter. Lightly sweet, it’s perfect to enjoy any time of day.
I’ve shared a few delicious peach recipes recently, but this is the last one for a bit before I move on to some more varieties of the Summer’s bounty.
This Fresh Peach Ricotta Cake is wonderfully moist, but manages that without the need for butter or oil. Just eggs and ricotta, together with the usual suspects of flour and sugar. Into the lovely batter goes lots of fresh peach. Two of the peaches are cubed and folded into the batter, while the third is sliced and scattered on top. It’s all finished off with a sprinkling of brown sugar and salt and some sliced almonds.
This cake is lightly sweet, which makes it perfect to enjoy any time of day!
Ingredient Notes for Peach Ricotta Cake
Peaches: Firm, but ripe peaches are best here. I haven’t tried this with anything other than fresh peaches, so I don’t know if frozen or canned will work here. I left the peel on for mine (be sure to scrub well). You can certainly peel if you like.
Start with 3 large peaches or if your peaches are smaller, use 4 – 6.
Ricotta: Any variety of ricotta is fine here. I always use full-fat ricotta, so I haven’t tested this with “light”. Keep in mind there is no butter or oil in this cake, so the only fat (moisture) will come from the ricotta.
Cook’s Notes for Peach Ricotta Cake
This cake can be made in a 9-inch or 10-inch springform pan. Your choice will dictate how tall the finished cake will be and how quickly it will cook.
The perfect size springform pan for this cake is 9-inch. That will give you a cake with decent height, but one that will cook through easily. A 10-inch cake will cook quickly, but will be a thinner cake.
This cake keeps fairly well stored at room temperature or in the fridge. It is the kind of cake that will get more moist as it sits, due to the moisture from all the fruit.
More Peach Cake Recipes You Might Like …
Peach Crisp Buttermilk Cake
Peaches and Cream Crumble Cake
Peach and Raspberry Almond Cake
Peach Ricotta Cake
A lovely, moist cake, full of fresh peaches and made without the need for butter or oil.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- Pinch salt
- 3 large eggs at room temperature
- 2 cup white sugar
- 1 cup ricotta cheese full-fat recommended
- 3 large peaches peeled or not, as you like
For topping:
- Flaked almonds
- Brown sugar
- Pinch salt
Garnish:
- Icing/Confectioners' sugar for dusting
Instructions
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Preheat oven to 350F with rack in the centre of the oven. Grease a 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside. *A 9-inch springform is the best option, if you have that size.
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In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
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Prepare the peaches by peeling, if desired, then cutting 2 of the peaches into cubes and then cut the 3rd peach into slices. Set aside.
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In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the white sugar until light in colour and fluffy, about 3 minutes. Add the ricotta and mix in. Add the flour mixture and mix until combined.
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Using a spatula, gently fold in the 2 cubed peaches until combined well with the batter. Spoon the batter into prepared pan and smooth the top. Arrange the sliced peaches on the top of the batter. Scatter some flaked almonds on top, then sprinkle with a bit of brown sugar and and pinch of salt.
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Bake in preheated oven as follows: for a 9-inch springform pan, bake for 75-80 minutes. For a 10-inch springform, baking time will be shorter, about 60-65 minutes. In all cases, cake should have pulled away from the sides of the pan and the top should be evenly golden. You can test centre with a skewer to be sure it is cooked in the middle.
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Allow cake to cool in the pan for 15 minutes, then run a knife around the outside and carefully remove the outside ring from the springform pan. Allow to cool completely before removing from the pan base.
Delicious! I’ve made two this week. The baking time for me was closer to the hour and half mark as well.
So glad you enjoyed it, Tamara! Thanks so much :)
Can’t wait to try it…sounds delicious and love your recipes. I wish authors of recipes would state in their directions if a convection (bake) setting was used or a regular oven. That can vary baking times significantly. I never see the word “convection” used in recipes and I would think a lot of chefs have them. ????
That’s a great point! I can tell you that while my oven has a Convection Bake setting, that I always use the standard Bake setting for baking recipes here on the blog. While ovens with convection features are becoming more common in kitchens, I just find it safer to use the setting that I know everyone has :) That said, I take your point and I will keep in mind to clarify that I used the regular bake setting for recipes like this (so yes, this one was baked in my kitchen on regular Bake, not convection).
My husband loves simple cakes and this looks like it could be one of his summer favorites.
I think he would love this one, Karen :)
This is amazing – simple to make and I can’t wait to have another slice later today! Because of how I baked it (see below), it ended up slightly chewy on the edges, which was soooo good. The rest of the cake is just a dream. I was tempted to put in some almond extract when I was making it, but I’m so glad I did not do it, because this cake has such a nice light flavor that it would be a shame to add anything else.
I had to bake mine with a cookie tray under the 9-inch springform (my springform sprung a leak!), so I ended up baking it for about an hour and a half.
This is such a beautiful cake! I think I did something wrong, because mine took an hour and a half in the oven in a 9 inch springform. It looks and smells beautiful, so I’m looking forward to tasting it later today.
Hi Rachael and I don’t thing you did anything wrong! I suspect this is one of those cakes where the baking time will vary depending on the moisture content of the ricotta and peaches and the pan type and the oven.
This is amazing – simple to make and I can’t wait to have another slice later today! Because of how I baked it, it ended up slightly chewy on the edges, which was soooo good. The rest of the cake is just a dream. I was tempted to put in some almond extract when I was making it, but I’m so glad I did not do it, because this cake has such a nice light flavor that it would be a shame to add anything else.
So glad to hear, Rachael! Thanks :)
This is my kind of cake! I adore ricotta in a cake like this and the peaches look wonderful! Pinned :)
Thanks so much, Tricia :)
I make a peach ricotta cake in my skillet, and it has been a go-to dessert this summer. I just love the texture that ricotta adds to cakes. And this cake looks like it has a perfect texture! All the cubed peaches in the batter are a nice touch too!
Thanks Leanne! I make ricotta cakes often, as I always seem to have a container of ricotta around that needs using :) I love the texture, too.
You’ve done it again! I often eat peeled fresh peach slices with ricotta and honey for breakfast and I am soo inspired by this cake. Trying it out asap while peaches are in season!
Thanks Milena! Enjoy :)
Oh my my! This looks incredibly delicious!!!!!!
Thanks so much :)
Oh my, would I LOVE a slice Jennifer! What a gteat recipe to showcase those beautiful, juicy summer peaches!
Thanks so much, Mary Ann :)
OMG that looks SO GOOD! I made a chocolate ricotta cake long back but now am really interested in trying this while it’s still summer
Thanks Kankana! I think you will enjoy this peach version, as well :)
Perfect for any time of the day, indeed….like, right now ;) This looks super yummy and I can only imagine how lovely it would be alongside some of your peach ice cream!!
Thanks Dawn and yes, that would be perfect!