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Peach Ricotta Cake

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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.

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

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.
  2. If using fresh peaches, prepare and slice them. Set aside.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, beat sugar with melted butter or oil until smooth.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in ricotta cheese, vanilla extract, and optional lemon zest.
  7. Gradually add the dry ingredients and mix just until combined.
  8. Gently fold in the peaches.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 45–50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
  11. 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.

Nutrition

Find it online: https://cookibly.com/peach-ricotta-cake/