I am of the opinion that cake is not something that should be saved for special occasions and special occasions only. There is so much room for cake in our everyday lives, especially when it’s a fruit-filled snacking cake like this little number. Full of fresh juicy peaches and creamy ricotta, this is the type of cake that fits in at dessert, breakfast, or afternoon tea, but I’ve been known to just snag a slice to eat by hand while walking past it on the counter.
There’s no butter or oil in this cake – you can thank the ricotta for keeping the crumb nice and moist, which it definitely is. The peaches help too – there are juicy chunks running throughout the cake and a pretty little spiral of slices to adorn the top. And while this cake is certainly a celebration of some of summer’s best produce, it works just as well with frozen fruit, so feel free to thaw and use your frozen stash as a reminder of sunnier days when you’re well past stonefruit season.
The preparation here is simple and requires no whipping, stiff peaks, folding, sifting, or fancy techniques. It’s a two-bowl situation, but really that’s just to give you a chance to incorporate the baking powder into the flour, so you could probably get away with mixing everything up in a single bowl.
The edges are golden brown and lightly crisp while the center is anything but dry… it’s nearly creamy. And you don’t need frosting or a glaze or an icing to carry this, it’s all about that lovely peach flavor. And a lovely cake it is, truly.
Peach Ricotta Cake
15m prep time
1h 15m cook time
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2 cups granulated sugar
- 1 cup ricotta cheese
- 3 large peaches, peeled or unpeeled
- Demerera sugar, for topping
- Powdered sugar, for topping
- Preheat oven to 350°F and grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- If desired, peel the peaches. Cut 2 peaches into cubes, and slice the 3rd. Set aside.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add ricotta and mix to combine.
- Add dry ingredients and mix to combine once more.
- Gently fold in cubed peaches, then spoon batter into prepared pan. Smooth out the top, then arrange sliced peaches on top.
- Sprinkle with a bit of Demerara sugar, then bake until a toothpick inserted into the center comes out clean and the cake pulls away from the sides of the pan, 75-80 minutes.
- Allow cake to cool in pan 15 minutes, then run a knife around the edges and release. Let cool completely before removing from the base.
- Dust with powdered sugar, if desired, and serve. Enjoy!
Recipe adapted from Seasons and Suppers.