Golden Peach Ricotta Dream Cake
A light, tender summer cake bursting with juicy peach flavor and creamy ricotta richness. This foolproof recipe comes together in minutes—no mixer needed—and stays moist for days. Perfect for effortless entertaining or an easy weekend bake that looks bakery-level impressive.
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk ricotta cheese
- 3 large eggs
- ½ cup unsalted butter melted and cooled
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 3 medium ripe peaches peeled and sliced
- 2 tablespoons granulated sugar for peaches
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and butter a 9-inch springform pan.
- In one bowl, whisk flour, sugar, baking powder, and salt.
- In another, mix ricotta until smooth, then add eggs, melted butter, milk, vanilla, and lemon zest.
- Combine wet and dry until just mixed.
- Toss peach slices with sugar, cinnamon, and cornstarch.
- Spread half the batter in the pan, add half the peaches, then top with remaining batter and peaches.
- Bake 45–50 minutes, cool 15 minutes before removing from pan.
Notes
Use ripe, peeled peaches for best texture. Part-skim ricotta works but whole milk gives a richer crumb. To store, cover at room temperature up to 2 days or refrigerate for 5. Freezes well—wrap slices individually. Serve slightly warm with whipped cream or a dusting of powdered sugar.