Peach Ricotta Cake

Published: Aug. 1, 2025

Recipe Overview

  • Total Time: 1 hour 15 minutes (includes 5 minutes active prep, 1 hour 10 minutes baking, and 15 minutes cooling)

  • Prep Time: 5 minutes (active mixing time; additional 10–15 minutes for ingredient prep and preheating, as noted by readers)

  • Cook Time: 1 hour 10 minutes

  • Servings: 8–10 (adjustable for smaller pans)

Ingredients

For the Cake:

  • ½ cup (113g) unsalted butter, softened to room temperature (plus extra for pan greasing)

  • 2 large peaches (about ¾ pound/340g total; ripe but firm for slicing)

  • 1 cup (200g) granulated sugar, plus 2 teaspoons for garnish

  • 1 large lemon (zest only, using a microplane zester for fine zest)

  • 2 large eggs, at room temperature

  • 1 cup (230g) whole-milk ricotta (drained cottage cheese works as a substitute, drained for 30 minutes)

  • 1 teaspoon vanilla extract

  • ¾ teaspoon kosher salt (e.g., Diamond Crystal)

  • 1½ cups (190g) all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

Detailed Preparation Steps

Step 1: Prep Oven and Pan

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then line the bottom with parchment paper (ensure edges are smooth for easy removal).

Step 2: Prepare Peaches

Wash peaches, slice 2 into ½-inch-thick rounds (for topping) and chop ¼ of these slices into ½-inch pieces (for batter). Reserve slices for the final layer.

Step 3: Sugar-Zest Infusion

In a large bowl (or stand mixer), add 1 cup sugar. Zest the lemon over the sugar, then rub zest into sugar with fingertips to release aromatic oils (this brightens flavor).

Step 4: Cream Butter and Sugar

Add softened butter to the sugar-zest mixture. Beat on medium-high speed (electric mixer/stand mixer) until light and fluffy, ~3 minutes. Scrape the bowl halfway. Add eggs one at a time, beating 30 seconds after each addition.

Step 5: Emulsify Ricotta

Mix in ricotta, vanilla, and salt until smooth and uniform, ~30 seconds.

Step 6: Combine Dry Ingredients

Fold in flour, baking powder, and baking soda with a spatula, scraping bottom/sides to ensure no dry pockets. Gently fold in chopped peaches.

Step 7: Fill and Top

Spoon batter into the pan, smooth with an offset spatula. Tap the pan 3–4 times to release air bubbles. Arrange peach slices in a single layer, sprinkle with 2 tsp sugar.

Step 8: Bake

Bake 50–60 minutes until puffed, golden, and a toothpick (inserted 1 inch from edge) has moist crumbs (not completely clean). Cool in pan 15 minutes.

Step 9: Invert and Cool

Invert onto a plate (remove parchment), then invert again onto a rack (peach-side up). Cool completely before slicing.

Notes and Variations

Substitutions

  • Whole Wheat Flour: Replace all-purpose flour with whole wheat (add 2 tbsp sugar to balance).

  • Cottage Cheese: Drain ½ cup cottage cheese for 30 minutes; use in place of ricotta.

Alternative Pans

  • Springform Pan: Use a 6-inch pan (halve recipe, reduce baking time to 40–45 minutes). Cool 15 minutes, release sides, then invert.

Freezing & Storage

  • Freeze wrapped cake for up to 1 month; defrost, reheat 10–15 minutes at 325°F (160°C).

Upside-Down Adaptation

Line pan with parchment; brush bottom with ¼ cup melted butter + ¼ cup brown sugar. Pour batter over, top with extra peaches.

Seasonal Twists

  • Winter: Replace peaches with diced Comice pears (cook 10 mins with sugar).

  • Holiday: Use summer canned peaches for Christmas (drained).

Store tightly wrapped at room temp (2 days) or refrigerated (4 days).

This structured, detail-rich format preserves the original recipe while enhancing clarity and professional technique, integrating reader insights for versatility.