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Peach Ricotta Cake with Brown Butter Streusel

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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.

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.

Find it online: https://cookibly.com/peach-ricotta-cake-with-brown-butter-streusel/