Go Back
Print Recipe

Peach Ricotta Cake

Ingredients

  • 10 Tbls. unsalted butter room temp
  • 1 cup sugar
  • 3 large eggs
  • 1 cup whole milk ricotta
  • 2 Tablespoons whole fat plain yogurt
  • 1 teaspoon vanilla extract or bean paste
  • Zest of 1 lemon
  • 1ΒΌ cups all-purpose flour
  • 1 tsp baking powder
  • 1 teaspoon salt
  • 3-4 peaches washed and sliced with skin on
  • 2-3 Tablespoons turbinado raw sugar

Instructions

  • Preheat your oven to 350 degrees.
  • Prepare your springform pan by buttering and dusting the inside with flour. Set aside.
  • Cream butter and sugar until fluffy. Beat eggs into mixture one at a time.
  • Add the ricotta cheese, yogurt, vanilla, and lemon zest. Mix until just combined.
  • Fold in flour, baking powder, and salt.
  • Spread into a 10 inch springform pan, top with peach slices and sprinkle the top with the turbinado raw sugar.
  • Bake at 350 degrees for about 1 hour and the top is golden in color.

Notes

Serve slightly warm with whipped cream.