Peach Ricotta Cake

Peach Ricotta Cake is a deliciously moist and flavorful Italian cake made with ricotta and peaches. You can use fresh diced peaches or thawed frozen peaches.

Course Dessert

Cuisine Italian

Keyword peaches, Ricotta Cake

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 332kcal

Author Angela Allison

Equipment

9 inch springform pan

Ingredients

1 ¼ cups granulated sugar
¾ cup unsalted butter, softened (one and a half sticks)
15 ounces whole milk ricotta (drained)
3 large eggs
1 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups all purpose flour (210 grams)
1 cup peeled and diced peaches (patted dry)
2 tablespoons all purpose flour (for tossing with peaches)
1 tablespoon powdered sugar

Instructions

Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter or nonstick cooking spray and line the bottom with parchment; set aside.
In a large mixing bowl, use an electric mixer to beat together the sugar and butter until well combined. Add in the drained ricotta and blend on medium-high speed until light and fluffy; about 4-5 minutes.
Mix in eggs, one a time, beating after each addition. Add in the vanilla, baking soda, and salt, and mix until combined. Add in the flour and mix until the batter is just combined. Use a rubber spatula to scrape down the sides of the bowl and fully incorporate the ingredients.
In a separate bowl, toss the diced peaches with the 2 tablespoons of flour. Fold the peaches into the batter. Pour the batter into the springform pan.
Bake for about 65-70 minutes. You will know the cake is done when the sides pull away from the edges of the pan and the top is golden brown. Always test for doneness using a toothpick inserted in the middle of the cake.
Let the cake cool in the pan for 15 minutes before removing the collar of the pan. Once the cake is cool, dust the top with powdered sugar before serving.

Notes

If you don't have a springform pan, you can bake this in a tall cake pan, bundt pan, or a 9x13 inch baking pan. Adjust the baking time and test for doneness with a toothpick.
Make sure are draining your ricotta before using. You can do this by letting it sit in a fine mesh sieve set over a bowl before using.
You must use an electric hand mixer or stand up mixer to whip up the ricotta along with the butter and sugar for 4-5 minutes. Your cake will be too dense otherwise.
Frozen peaches are fine, just be sure to thaw them before using.
Store leftover peach ricotta cake in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.

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