Peach Ricotta Cake

Peach Ricotta Cake

I whipped up this moist, fluffy cake for my clients, and they RAVED about it; it was gone in a few minutes! It’s such a simple recipe, and a perfect way to use seasonal fruits such as stone fruits and berries.

The recipe calls for less flour than a traditional cake, and extra ricotta in the batter makes everything more flavorful and moist. You can easily substitute the fruits and have fun with this recipe. Do you have those berries going bad but don’t have time to eat or cook them right away? Throw them in the freezer and when you are ready, make this recipe with your frozen berries. Cherries? Nectarines? They will all go perfect in this cake.

This recipe is inspired by Bon Appetit’s Raspberry-Ricotta Cake

Total Time: 1 hour 30 minutes
Makes: 8 servings


  • Nonstick vegetable oil spray

  • 1 1/2 cups all-purpose flour

  • 1 cup sugar

  • 2 tsp baking powder

  • 1 tsp kosher salt

  • 3 large eggs

  • 2 cups ricotta

  • 1 1/2 tsp vanilla extract

  • 1 stick unsalted butter, melted

  • 4 peaches, 12 slices of peaches, and the rest, chopped

  • Sprinkles of brown sugar


  1. Preheat oven to 350°. Line a 9” cake pan with parchment paper and lightly coat with nonstick spray. (Springform pan also works well if you don’t have a cake pan).

  2. Whisk flour, sugar, baking powder, and salt in a large bowl.

  3. In a separate bowl, whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by chopped peaches. Scrape batter into prepared pan and scatter remaining slices of peaches over top.

  4. Bake cake until golden brown and a tester inserted into the center comes out clean for 45 minutes at 350F. After that, crank up the heat to 450 for additional 15 minutes. Let cool at least 20 minutes before unmolding.