The ricotta makes the cake incredibly moist and soft.
Fresh peaches add juicy sweetness and a light fruity flavor.
Brown butter streusel creates a crisp, nutty topping that contrasts beautifully with the tender cake.
Easy to prepare with simple pantry ingredients.
Perfect for summer gatherings, brunch tables, or casual desserts.
The flavor gets even better after a few hours as the ingredients settle together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
all-purpose flour baking powder salt unsalted butter granulated sugar eggs ricotta cheese vanilla extract fresh peaches, sliced milk
For the brown butter streusel
unsalted butter brown sugar all-purpose flour ground cinnamon salt
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Prepare the brown butter streusel. Melt butter in a small saucepan over medium heat and cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
In a bowl, mix the flour, brown sugar, cinnamon, and salt. Pour in the browned butter and stir until crumbly. Set aside.
In another bowl, whisk together flour, baking powder, and salt for the cake batter.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the ricotta and vanilla extract until smooth.
Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
Pour the batter into the prepared cake pan and spread evenly.
Arrange the sliced peaches over the top of the batter.
Sprinkle the brown butter streusel evenly over the peaches.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 8 servings
Prep time: 20 minutes Cook time: 50 minutes Total time: about 1 hour 10 minutes
Variations
Use nectarines or apricots instead of peaches for a slightly different fruit flavor.
Add sliced almonds or chopped pecans to the streusel for extra crunch.
Swap part of the flour with almond flour to add richness and a subtle nutty taste.
Add a light lemon zest to the batter to brighten the flavor.
Dust the finished cake with powdered sugar before serving for a simple bakery-style presentation.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate the cake for up to 5 days. Bring it to room temperature before serving for the best texture.
To reheat individual slices, warm them in the microwave for about 15–20 seconds.
You can also freeze the cake by wrapping slices tightly in plastic wrap and storing them in a freezer-safe container for up to 2 months.
FAQs
Can I use canned peaches instead of fresh?
Yes, canned peaches can work. Drain them well and pat dry to prevent excess moisture in the cake.
What does ricotta do in this cake?
Ricotta adds moisture and creates a soft, tender crumb without making the cake dense.
Can I make this cake ahead of time?
Yes, this cake can be baked a day in advance and stored covered at room temperature.
How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Can I use frozen peaches?
Yes, but thaw them completely and drain any extra liquid before adding them to the cake.
Why is my streusel not crumbly?
If the mixture is too wet, add a little extra flour and mix gently until crumbs form.
Can I use part-skim ricotta?
Yes, but whole milk ricotta gives the best creamy texture and flavor.
What pan works best for this cake?
A 9-inch round cake pan or springform pan works best for even baking.
Can I add spices to the cake batter?
Yes, a small amount of cinnamon or nutmeg can add warmth to the flavor.
Is this cake very sweet?
No, it has a balanced sweetness. The peaches and streusel add natural and caramel-like sweetness without being overwhelming.
Conclusion
Peach Ricotta Cake with Brown Butter Streusel is a comforting and elegant dessert that highlights the natural sweetness of peaches with the richness of ricotta and the irresistible crunch of brown butter streusel. Simple enough for everyday baking yet impressive enough for guests, this cake is a perfect way to enjoy seasonal fruit in a soft, flavorful treat
Peach Ricotta Cake with Brown Butter Streusel is a soft, bakery-style dessert made with creamy ricotta, juicy peaches, and a rich brown butter crumble topping. This peach ricotta cake is incredibly moist with a tender crumb and finished with a nutty streusel that adds the perfect buttery crunch. Ideal for brunch, summer gatherings, or a cozy dessert with coffee, this easy homemade cake highlights fresh fruit and simple pantry ingredients.
Author:Catherine
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cake
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup ricotta cheese
1 teaspoon vanilla extract
½ cup milk
2 fresh peaches, sliced
For the Brown Butter Streusel
¼ cup unsalted butter
½ cup brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Prepare the brown butter streusel. Melt the butter in a small saucepan over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and allow to cool slightly.
In a bowl, combine flour, brown sugar, cinnamon, and salt. Pour in the browned butter and mix until a crumbly streusel forms. Set aside.
In another bowl, whisk together flour, baking powder, and salt for the cake batter.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the ricotta cheese and vanilla extract until smooth and creamy.
Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
Pour the batter into the prepared cake pan and spread evenly.
Arrange the sliced peaches over the batter.
Sprinkle the brown butter streusel evenly over the peaches.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Use ripe but firm peaches for the best texture and flavor.If the streusel feels too wet, add a tablespoon of flour until crumbly.Whole-milk ricotta produces the softest and most flavorful cake.For extra flavor, add ½ teaspoon lemon zest to the batter.Lightly dust with powdered sugar before serving for a bakery-style finish.
