Peach Ricotta Cake

When summer peaches are at their peak, there’s no better way to celebrate than with a homemade Peach Ricotta Cake. This cake is incredibly soft, lightly sweet, and balanced by the creaminess of ricotta. Topped with a golden brown butter streusel, it has just the right mix of tender cake and crunchy topping. Whether you’re baking for brunch, a picnic, or a cozy afternoon treat, this cake will disappear fast—trust me.

This isn’t your average sponge cake. The ricotta adds a subtle richness, the peaches bring natural sweetness, and the brown butter streusel gives it a bakery-style finish. Let’s walk through how to make it step by step.

If you love easy summer desserts, don’t miss this Cream Puff Cake — light, airy, and just as elegant.

Ingredients You’ll Need

Cake Batter

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk ricotta cheese
• 2 cups chopped ripe peaches (fresh preferred)

Brown Butter Streusel

• ½ cup unsalted butter (for browning)
• ¾ cup all-purpose flour
• ½ cup brown sugar, packed
• Pinch of salt

Brown butter gives this cake its irresistible aroma — try it in these Maple Brown Sugar Cookies for a cozy, chewy treat.

Step-by-Step Instructions

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). Grease and line a round springform pan with parchment paper to make unmolding easy later.
2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. Cream the Butter & Sugar: In a separate large bowl, beat softened butter with granulated sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. Add Ricotta: Fold the ricotta into the mixture until fully combined. This gives the cake its creamy, moist crumb.
5. Combine Wet & Dry: Gently mix the dry ingredients into the ricotta mixture until just combined—avoid overmixing so the cake stays tender.
6. Add Peaches: Fold in chopped peaches, reserving a few slices to layer on top for a pretty finish.
7. Top with Streusel: Spoon the batter into the prepared pan, smooth the top, then scatter the brown butter streusel (details below) generously over it.
8. Bake: Bake for about 45–55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then release and let it finish cooling on a wire rack.

Nutrition

Preparing the Brown Butter Streusel

This step elevates the cake from good to unforgettable.

• In a small saucepan, melt unsalted butter over medium heat until it turns golden and smells nutty. Let it cool slightly.
• In a bowl, mix flour, brown sugar, and a pinch of salt. Pour the browned butter in and stir with a fork until crumbly.
• Sprinkle this mixture evenly over the cake batter before baking. It’ll crisp up beautifully in the oven.

Tips for Perfectly Ripened Peaches

The secret to a flavorful peach cake is using fruit at its peak. Look for peaches that yield slightly to gentle pressure and have a sweet, fragrant aroma.

• To speed up ripening, place firm peaches in a paper bag at room temperature for a day or two.
• To slow down ripening, pop ripe peaches into the fridge until you’re ready to bake.

If fresh peaches aren’t in season, you can use well-drained canned peaches or even frozen slices—just make sure to thaw and pat them dry to avoid excess moisture.

Variations and Substitutions

• Nectarines or Plums: Swap peaches with nectarines (no peeling needed) or sliced plums for a slightly tangier flavor.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend.
• Almond Twist: Add ½ teaspoon of almond extract and sprinkle slivered almonds over the streusel for a nutty touch.
• Low Sugar: Reduce sugar slightly and let the fruit shine more.

Serving Suggestions and Pairings

This cake shines on its own but pairs beautifully with:

• A dollop of lightly whipped cream or mascarpone
• A scoop of vanilla or honey ice cream
• Hot coffee or a chilled glass of dessert wine for a sophisticated finish

For a perfect brunch spread, pair it with Brioche French Toast — rich, buttery, and ideal alongside fruity cakes.

Storing Leftovers Properly

• Room Temperature: Keep covered at room temp for up to 2 days.
• Refrigerator: Store in an airtight container for up to 4–5 days. Bring it to room temp before serving for the best texture.
• Freezer: Slice, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and warm briefly in the oven.

Enjoy Your Peach Cake!

Each bite of this Peach Ricotta Cake is a perfect balance of moist, buttery crumb, juicy peaches, and crisp streusel topping. It’s simple enough for everyday baking but elegant enough for entertaining. Don’t be surprised if it becomes a summer tradition in your kitchen.

Looking for more fruity bakes? Try these Strawberry Cheesecake Cookies — sweet, creamy, and perfect for any summer table.

Peach Ricotta Cake with Brown Butter Streusel

This Peach Ricotta Cake is tender, buttery, and bursting with juicy peaches. The creamy ricotta keeps the crumb moist, while a golden brown butter streusel on top adds bakery-style crunch. Perfect for summer brunches, afternoon coffee, or a stunning dessert centerpiece.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Course: Cakes, Dessert

Cuisine: American, European-Inspired

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Batter

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk ricotta cheese
• 2 cups chopped ripe peaches fresh preferred

Brown Butter Streusel

• ½ cup unsalted butter for browning
• ¾ cup all-purpose flour
• ½ cup brown sugar packed
• Pinch of salt

Method

 

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. Cream Butter & Sugar: In a large bowl, beat softened butter with sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Add Ricotta: Fold in ricotta until well combined.
5. Combine Wet & Dry: Add the dry ingredients to the wet mixture, folding gently until just combined.
6. Add Peaches: Fold in chopped peaches, reserving a few slices for topping. Spread the batter evenly in the prepared pan.
7. Make Streusel: Brown the butter in a saucepan until golden and nutty. In a separate bowl, mix flour, brown sugar, and salt. Stir in the browned butter with a fork until crumbly.
8. Top & Bake: Sprinkle streusel evenly over the batter. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & Serve: Cool in the pan for 10 minutes, then release the springform and let the cake cool fully on a rack. Slice and serve.

Notes

• Use ripe, fragrant peaches for the best flavor. If out of season, canned or frozen peaches (thawed & patted dry) work well.
  
• Whole milk ricotta gives the cake a richer texture, but part-skim works in a pinch.
  
• This cake keeps well at room temperature for 2 days or in the fridge for up to 4–5 days. It can also be frozen in slices for up to 2 months.
  
• Add a sprinkle of slivered almonds before baking for an extra crunchy twist.