Peach Ricotta Cake
Peach Ricotta Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 2 fresh peaches, medium, peeled, pitted, and sliced
For Dusting
- 2 tablespoons confectioners' sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper. If using parchment, grease the paper as well.
⏱️ 5 min•🌡️ 350°F - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large eggs one at a time, beating well after each addition. Stir in the whole milk ricotta cheese and vanilla extract until just combined. Do not overmix.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; a few lumps are okay.
⏱️ 2 min - 6
Gently fold in half of the sliced fresh peaches into the cake batter.
⏱️ 1 min - 7
Pour the batter into the prepared cake pan. Arrange the remaining sliced peaches decoratively on top of the batter.
⏱️ 1 min - 8
Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 45 min•🌡️ 350°F - 9
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
⏱️ 10 min - 10
Once cooled, dust the top of the cake generously with confectioners' sugar before slicing and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Ricotta Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 2 fresh peaches, medium, peeled, pitted, and sliced
For Dusting
- 2 tablespoons confectioners' sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper. If using parchment, grease the paper as well.
⏱️ 5 min•🌡️ 350°F - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large eggs one at a time, beating well after each addition. Stir in the whole milk ricotta cheese and vanilla extract until just combined. Do not overmix.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; a few lumps are okay.
⏱️ 2 min - 6
Gently fold in half of the sliced fresh peaches into the cake batter.
⏱️ 1 min - 7
Pour the batter into the prepared cake pan. Arrange the remaining sliced peaches decoratively on top of the batter.
⏱️ 1 min - 8
Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 45 min•🌡️ 350°F - 9
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
⏱️ 10 min - 10
Once cooled, dust the top of the cake generously with confectioners' sugar before slicing and serving.
⏱️ 1 min