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    Home » Recipes » Sweet Recipes

    Fresh Peach Ricotta Cake

    Jul 30, 2019 | by Jennifer | Last Updated: Jun 6, 2021

    Jump to Recipe

    A wonderfully moist peach ricotta cake, that is full of fresh peaches and made without oil or butter. Lightly sweet, it's perfect to enjoy any time of day.

    peach ricotta cake sliced

    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 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!

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Recipe
    • Comments, Questions and Reviews

    Ingredient Notes

    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. As such, full-fat ricotta is recommended here.

    Cook's Notes

    The perfect size springform pan for this cake is 9-inch. That will give you a cake with decent height. A 10-inch springform pan will work, though the cake will be thinner and may cook more quickly.

    It can be tricky to know when this cake is cooked through. Be sure to test in the very centre of the cake and test in several spots, trying to avoid the peaches. When in doubt, leave it in the oven a few minutes longer, to be sure. The cake should be quite golden when done.

    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.

    peach ricotta cake sliced

    Recipe

    peach ricotta cake sliced

    Peach Ricotta Cake

    A lovely, moist peach cake, full of fresh peaches and made without the need for butter or oil.
    Author: Jennifer
    5 stars from 13 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 30 mins
    Course Dessert
    Servings 10 servings

    Ingredients
     

    • 2 cups all-purpose flour
    • 1/2 tsp baking powder
    • Pinch salt
    • 3 large eggs, at room temperature
    • 2 cups 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
    Prevent screen from going dark

    Instructions
     

    • 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.
    • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.

    Notes

    Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions for this recipe.

    Nutrition

    Calories: 333kcal | Carbohydrates: 65g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 45mg | Potassium: 201mg | Fiber: 1g | Sugar: 44g | Vitamin A: 370IU | Vitamin C: 3.5mg | Calcium: 78mg | Iron: 1.7mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Terri says

      September 15, 2021 at 2:25 pm

      I am wanting to make this for company arriving in a week so wondering if I can freeze it?

      Reply
      • Jennifer says

        September 15, 2021 at 7:00 pm

        Hi Terri, I have never tried to freeze it. I would be worried about the texture changing a bit, but I don't know how significantly. Maybe someone can weigh in for you on this one.

        Reply
    2. Sunshine baker says

      August 26, 2021 at 1:02 pm

      This is a very nice and simple tasting cake. It took around 70 min to bake at 350F. Next time I would bake it at 325F since it got dark around the edges because my pan is quite dark. I used 1 3/4 cup granulated sugar because I let the cut up peaches sit in 1/4 cup brown sugar.

      Reply
      • Jennifer says

        August 26, 2021 at 6:57 pm

        So glad you enjoyed it, Sunshine and yes, lowering the temperature will definitely help with that :) Thanks!

        Reply
    3. DMC says

      August 22, 2021 at 1:26 pm

      5 stars
      I just wanted to share my experience with this lovely cake! I believe it was done at the 60 minute mark but gave it a few extra minutes to be safe. I've learned over time that my oven requires less time when baking, so I think it is important that everyone keep that in mind since times have varied so greatly from 60 to 90 minutes in the reviews. I used three smaller peaches in the batter and I might add a little more next time. Also, I just tasted it again today and after sitting for 24 hours it is more moist and flavorful, so it is one of those cakes that get better with time! Overall it is really easy to make and so pretty to look at!

      Reply
      • Jennifer says

        August 22, 2021 at 6:46 pm

        So glad you enjoyed it and thanks so much for sharing your review :)

        Reply
    4. Effie says

      July 05, 2021 at 9:39 am

      5 stars
      The texture is dense yet light and fluffy. Wonderful. My springform pan was MIA so I used a 9" cake pan and buttered it and I had no problems getting the cake out to serve. It only took an hour to cook. Lovely recipe - and so beautiful!

      Reply
      • Jennifer says

        July 05, 2021 at 10:12 am

        So glad you enjoyed it, Effie :) Thanks so much!

        Reply
    5. Nicki says

      June 09, 2021 at 3:53 pm

      I made this recipe using gluten free flour (cup 4 cup brand) with peaches and mangos! I also did 1 tsp of baking powder. Otherwise followed the recipe exactly as described! Turned out amazing.
      Thanks for a delicious recipe!

      Reply
      • Jennifer says

        June 09, 2021 at 6:58 pm

        Good to know it works well with GF flour as well, Nicki :) Thanks so much!

        Reply
      • Effie says

        July 05, 2021 at 9:40 am

        I'm going to try gluten free flour next time and maybe Stevia too.

        Reply
        • Jennifer says

          July 05, 2021 at 10:12 am

          Let me know how it works out, Effie :)

          Reply
    6. Gina says

      September 15, 2020 at 8:29 am

      5 stars
      This was wonderful! I used a 9' springform and it was done at almost exactly 75 minutes. My peaches weren't quite as flavorful as I'd like, so I added some ginger and a little cinnamon with the dry ingredients. Just an easy, delicious, super moist cake.

      Also, I was really pleased that this worked with homemade (whole-milk) ricotta - I hadn't tried baking with ricotta I've made myself before so wasn't entirely sure it would turn out, but it worked perfectly. I have the bad habit of buying more milk than I can drink before it turns, so I'm going to be coming back to this recipe for a tasty way to use it up.

      Reply
      • Jennifer says

        September 15, 2020 at 9:00 am

        So glad to hear, Gina and a great use for your homemade ricotta! Thanks so much :)

        Reply
    7. Cindy Jones-Sherk says

      August 31, 2020 at 5:23 pm

      Made this LOVED IT.
      Added a few blueberries to the top just for added colour & a little lemon in the ricotta.
      What a perfect light, not too sweet summer (or anytime :) ) dessert.
      Thank you!
      Cindy

      Reply
      • Jennifer says

        August 31, 2020 at 6:56 pm

        Sounds lovely, Cindy! So glad you enjoyed it. Thanks :)

        Reply
    8. Myra Vergani says

      February 07, 2020 at 5:27 pm

      This sounds amazing! But, I have some questions. 1) Can you make them into muffins? 2) Can you use canned peaches??

      Reply
      • Jennifer says

        February 08, 2020 at 9:10 am

        Hi Myra, I'm not sure about muffins. It's quite a tender cake. If you went that route I would bake them up in those tulip parchment liners. I'm pretty sure they would stick like crazy. And yes, I feel like you could use canned peaches here.

        Reply
    9. David Velez says

      October 21, 2019 at 3:51 am

      I had some fresh blackberries in the fridge so tossed them and grated lemon to it for a little bit of citrus flavor. Came out delicious.
      For baking time. About an hour but every 15 minutes I rotated the pan just to be on the safe side.

      Reply
      • Jennifer says

        October 21, 2019 at 9:01 am

        So glad to hear, David! Thanks so much :)

        Reply
    10. Suzanne says

      September 15, 2019 at 6:46 pm

      I tried the recipe today. I should have read these comments before I baked the cake. I baked it for 75 minutes. It wasn’t long enough. The centre of the cake was soggy. Disappointed because I used a bamboo skewer to test if it was done. The skewer came out clean. The part that is cooked through is very good.

      Reply
    11. Tamara says

      August 13, 2019 at 1:51 pm

      5 stars
      Delicious! I've made two this week. The baking time for me was closer to the hour and half mark as well.

      Reply
      • Jennifer says

        August 14, 2019 at 8:32 am

        So glad you enjoyed it, Tamara! Thanks so much :)

        Reply
    12. Pansyface says

      August 08, 2019 at 7:51 am

      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. ????

      Reply
      • Jennifer says

        August 08, 2019 at 9:56 am

        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).

        Reply
    13. Karen (Back Road Journal) says

      August 06, 2019 at 3:18 pm

      My husband loves simple cakes and this looks like it could be one of his summer favorites.

      Reply
      • Jennifer says

        August 06, 2019 at 7:24 pm

        I think he would love this one, Karen :)

        Reply
    14. Rachael says

      August 05, 2019 at 9:37 am

      5 stars
      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.

      Reply
    15. Rachael says

      August 04, 2019 at 1:12 pm

      5 stars
      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.

      Reply
      • Jennifer says

        August 04, 2019 at 3:25 pm

        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.

        Reply
        • Rachael says

          August 05, 2019 at 9:37 am

          5 stars
          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.

          Reply
          • Jennifer says

            August 05, 2019 at 9:39 am

            So glad to hear, Rachael! Thanks :)

            Reply
    16. Tricia B says

      August 02, 2019 at 7:55 am

      5 stars
      This is my kind of cake! I adore ricotta in a cake like this and the peaches look wonderful! Pinned :)

      Reply
      • Jennifer says

        August 04, 2019 at 3:25 pm

        Thanks so much, Tricia :)

        Reply
    17. Leanne says

      August 01, 2019 at 10:16 am

      5 stars
      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!

      Reply
      • Jennifer says

        August 01, 2019 at 10:47 am

        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.

        Reply
    18. Milena says

      July 31, 2019 at 11:03 am

      5 stars
      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!

      Reply
      • Jennifer says

        July 31, 2019 at 9:01 pm

        Thanks Milena! Enjoy :)

        Reply
    19. sheenam @ thetwincookingproject says

      July 31, 2019 at 8:39 am

      Oh my my! This looks incredibly delicious!!!!!!

      Reply
      • Jennifer says

        July 31, 2019 at 9:34 am

        Thanks so much :)

        Reply
    20. Mary Ann | The Beach House Kitchen says

      July 30, 2019 at 5:25 pm

      5 stars
      Oh my, would I LOVE a slice Jennifer! What a gteat recipe to showcase those beautiful, juicy summer peaches!

      Reply
      • Jennifer says

        July 31, 2019 at 9:02 pm

        Thanks so much, Mary Ann :)

        Reply
    21. Kankana Saxena says

      July 30, 2019 at 3:20 pm

      5 stars
      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

      Reply
      • Jennifer says

        July 31, 2019 at 9:02 pm

        Thanks Kankana! I think you will enjoy this peach version, as well :)

        Reply
    22. Dawn - Girl Heart Food says

      July 30, 2019 at 2:14 pm

      5 stars
      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!!

      Reply
      • Jennifer says

        July 31, 2019 at 9:02 pm

        Thanks Dawn and yes, that would be perfect!

        Reply

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