Fresh Peach and Ricotta Cake
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When peaches are in season, this is the summer dessert you'll want to make.
Ingredients
  • 3 or 4 large, fresh peaches, skin on. 1 cut in small cubes and the others cut in slices
  • 1 cup or 2 sticks room temperature butter
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup whole milk ricotta ( if deli bought, drain liquid very well)
  • 1½ teaspoon of pure vanilla extract
  • 2 cups all purpose flour
  • ¼ cup almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • brown sugar to sprinkle over top
Instructions
  1. Pre-heat oven to 350 F.
  2. Spray or butter a 9 inch spring form pan.
  3. With a hand mixer or stand mixer cream the butter with the sugar.
  4. Add the eggs one at a time.
  5. Add the ricotta and vanilla and mix til all blended.
  6. In a separate bowl whisk together the flours, baking powder, soda and salt.
  7. Add the dry to the wet then fold in the cubed peaches, batter will be really thick.
  8. Place the batter into your spring form pan and smooth it out with an offset spatula, then place the pan on a lined baking sheet to bake.
  9. Arrange your sliced peaches in a pretty design on top, then sprinkle with brown sugar.
  10. I baked mine for an hour and fifteen minutes, but ovens do vary so check that it's not jiggling and make sure the batter is cooked through. Sometimes if the ricotta is too wet you'll have problems with the cook time. I would say after an hour start checking those things.
  11. NOTE; As I stated in the post you can add a little almond extract and a sprinkling of sliced almonds along with the brown sugar if you like.
  12. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2026/07/fresh-peach-and-ricotta-cake.html