I am consuming peaches and tomatoes like my life depends on it as the summer is winding down and I am in no way ready for it to end. The beauty of this cake is you could easily swap in another fruit depending on the season but the peaches combined with the ricotta give off peaches and cream vibes that I was very into.
Not only is this one of the easiest cakes on this blog… any cake with ricotta in it guarantees that the cake will hold well, be super moist and totally delicious and this one does not disappoint!
- 9 tablespoons butter, room temp
- 1 cup plus 1 tablespoon sugar
- Zest from 1 large lemon (about 1 tablespoon)
- 3 large eggs (at room temp vn better)
- 1 cup peeled, very finely diced peaches
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup plus 5 tablespoons flour
- 1 cup fresh ricotta
- Optional: powdered sugar for dusting
- Preheat oven to 400 degrees F. Grease a spring-form pan.
- Cream butter, sugar and lemon zest in stand up mixer (or with electric beaters) until light and fluffy, scraping as needed.
- On the lowest speed, add eggs one at a time (always a good idea to crack eggs into a separate bowl before adding.
- Still on low speed add peaches, baking powder and salt.
- Still on low speed alternate between adding the flour and ricotta (think 1/3 cup flour, ½ cup ricotta, 1/3 cup flour, ½ cup ricotta, 1/3 cup flour… fin.).
- Add batter to prepared pan and bake for 30-40 minutes until browned, pulling away from side of pan and not jiggly.
- Let cool, remove from pan and let cool completely. Dust with powdered sugar and serve (keep well for a few days in air tight container.
Inspired by Food52