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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.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
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.
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.
Gently fold in half of the sliced fresh peaches into the cake batter.
Pour the batter into the prepared cake pan. Arrange the remaining sliced peaches decoratively on top of the batter.
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.
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.
Once cooled, dust the top of the cake generously with confectioners' sugar before slicing and serving.

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.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
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.
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.
Gently fold in half of the sliced fresh peaches into the cake batter.
Pour the batter into the prepared cake pan. Arrange the remaining sliced peaches decoratively on top of the batter.
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.
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.
Once cooled, dust the top of the cake generously with confectioners' sugar before slicing and serving.