This cake is wonderfully moist thanks to the ricotta, with bursts of fresh peach in every bite. It’s easy to make, not overly sweet, and feels elegant without being fussy. It works beautifully for both casual gatherings and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ricotta cheese fresh or canned peaches all-purpose flour baking powder salt granulated sugar eggs butter or oil vanilla extract lemon zest (optional) powdered sugar (optional, for topping)
Directions
Preheat the oven and grease a round or loaf pan.
If using fresh peaches, peel, pit, and slice them. Set aside.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat sugar with butter or oil until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in ricotta cheese, vanilla extract, and optional lemon zest.
Gradually mix in the dry ingredients until just combined.
Gently fold in the peaches.
Pour the batter into the prepared pan and smooth the top.
Bake until the cake is set and a toothpick inserted comes out clean.
Cool before removing from the pan and dust with powdered sugar if desired.
Servings and timing
Servings: 8–10 Prep time: 15 minutes Cook time: 45–50 minutes Total time: about 1 hour 5 minutes
Variations
You can substitute nectarines or apricots for peaches. Add sliced almonds or chopped nuts on top for crunch. A light glaze made with powdered sugar and lemon juice adds brightness, while cinnamon or almond extract gives a warmer flavor profile.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. The cake can also be frozen for up to 2 months.
FAQs
Can I use canned peaches?
Yes, just drain them well before adding to the batter.
Does ricotta make the cake heavy?
No, it makes the cake moist and tender without being dense.
Can I make this cake ahead of time?
Yes, it tastes even better the next day.
What type of ricotta works best?
Whole milk ricotta gives the richest texture, but part-skim works too.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Do I need to peel fresh peaches?
Peeling is recommended for the softest texture, but it’s optional.
Can I bake this in a loaf pan?
Yes, just adjust baking time slightly and check for doneness.
Is this cake very sweet?
No, it’s lightly sweet with natural sweetness from the peaches.
Can I add spices?
Yes, cinnamon or nutmeg pairs well with peaches.
Should this cake be refrigerated?
Only if storing longer than 2 days, due to the ricotta.
Conclusion
Peach Ricotta Cake is a beautifully moist and tender dessert that highlights the natural sweetness of peaches and the creamy richness of ricotta. Simple to prepare and versatile to serve, it’s a recipe that feels both comforting and special.
Peach Ricotta Cake is a soft, moist cake made with creamy ricotta cheese and juicy peaches. Light yet rich with a tender crumb, it’s perfect for dessert, brunch, or an afternoon treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
1 cup whole milk ricotta cheese
2 cups fresh peaches, peeled, pitted, and sliced (or canned peaches, well drained)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup butter, melted (or vegetable oil)
1 tsp vanilla extract
1 tsp lemon zest (optional)
Powdered sugar, for topping (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.
If using fresh peaches, prepare and slice them. Set aside.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat sugar with melted butter or oil until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in ricotta cheese, vanilla extract, and optional lemon zest.
Gradually add the dry ingredients and mix just until combined.
Gently fold in the peaches.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
Cool before removing from the pan. Dust with powdered sugar if desired.
Notes
Nectarines or apricots can be substituted for peaches.Add sliced almonds or chopped nuts on top for extra texture.A light lemon glaze adds brightness.Whole milk ricotta gives the best texture.The cake tastes even better the next day.
