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Peach Ricotta Cake

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.