This easy, one-bowl Peach Cake is made with spelt flour and ricotta, and topped with a layer of sweet, juicy peaches. You need less than 10 ingredients and just 10 minutes prep time. It has a light and fluffy texture with a golden brown and crispy top thanks to the light dusting of sugar before baking. The secret ingredient is the creamy ricotta, which adds extra moisture to cakes. I promise, you'll love this summer peach dessert, especially with a dollop of whipped cream or scoop of ice cream!
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Table of Contents
*This post was originally published in July 2019. It has been updated with new photos and text, including a few adjustments to the recipe.
Details on the ingredients
- Peaches - You'll want 2 ripe peaches for this recipe, cut into thin slices (about ⅛-inch thick).
- Spelt flour - I love baking with spelt as it's a whole grain flour and so versatile. (We love it in these peanut butter spelt flour banana muffins)!
- Ricotta - This cheese is mild and creamy so it adds a moist texture to cakes without adding a strong flavor. Be sure to use whole milk ricotta as the higher fat content is best in baking. I also use it in my blueberry cake and rosemary grape cake to add a soft and tender texture.
- Oil - In addition to the ricotta, the extra virgin olive oil adds moisture and a tender crumb. Feel free to replace it with olive oil or even a more neutral oil.
- Eggs - For leavening and moisture, you'll need 3 large eggs for this recipe.
- Vanilla - Be sure to use pure vanilla extract and not artificial. Pure vanilla will enhance the flavors of the cake.
- Cane sugar - To sweeten the cake and add a thin crispy layer on top, the recipe calls for 1 cup plus 1 tablespoon of sugar. I used cane sugar but you can also use granulated sugar. You can also use a coarser sugar like turbinado sugar for the top of the cake.
- Baking powder - For leavening, you'll need 1 tablespoon of baking powder in the batter.
- Salt - I usually use kosher salt but you can also use table salt.
How to make peach ricotta cake
In a large bowl, whisk together the sugar and oil, and then whisk in one egg at a time.
Whisk in the ricotta and vanilla. (The mixture will be a little lumpy from the ricotta).
Add the flour, baking powder and salt and gently stir until incorporated. Be careful not to over mix the batter.
Pour the batter into a greased 9-inch springform pan and arrange the peach slices in a single layer on top. Sprinkle on more sugar.
Bake at 375F for 38-42 minutes or until a toothpick inserted into the centre comes out clean.
Storage and freezing
This cake is best stored in an airtight container at room temperature. It will stay moist and tender for 3-4 days. To keep it longer, you can store it in the refrigerator, where it should last for up to 7 days.
To freeze, you can wrap the full cake in plastic wrap and place it in a resealable bag in the freezer for 2-3 months. You can also store individual pieces of the cake in a single layer in a freezer safe container. Defrost in the refrigerator or at room temperature.
Frequently asked questions
I haven't tested this cake with frozen peaches. If you want to try it, I suggest defrosting them first, draining any excess juices and patting them dry with a paper towel. If they're wet, they may sink or extra liquid may seep into the cake batter and cause it to underbake.
I prefer the flavor of fresh peaches as canned peaches are usually packed in syrup. If canned peaches are your only option, I suggest draining them well and patting them dry. You may also need to cut them into thinner slices.
Yes, this cake has been tested with all-purpose white flour and can be substituted for the spelt flour on a 1:1 basis in this recipe.
Absolutely! If you don't have a 9-inch springform pan, you can use any 9-inch round pan. Just make sure the sides are high as the cake will rise. If you use a pan that's too small for the batter, the cake may sink in the middle.
You can also use a 10-inch springform pan and reduce the baking time by a few minutes. I've also made this cake in a 10-inch cast iron skillet and the edges turned out extra golden brown and crispy!
Additional recipe tips
- Use room temperature eggs and ricotta for a more even batter and fluffier cake.
- Make sure your peaches are cut into ⅛-inch slices. If you cut them thicker, they may sink into the cake as it bakes.
- I left the peach skins on, but you can peel the peaches if you prefer.
- I used spelt flour in this cake, but you can also use white flour. I would caution against using whole wheat flour as the texture of the cake will turn out a little dense.
- The recipe calls for cane sugar, but coconut sugar or granulated sugar work too.
- The sprinkle of sugar on top is optional but it does add a crispy, golden brown top.
- This cake works well with other fruits such as plums, nectarines, apricots, cherries or berries.
- If your cake pan is darker, the cake may bake and brown faster compared to lighter colored pans. Just keep an eye on the cake as you get close to the end of the baking time.
More peach recipes to try
If you make this recipe, I'd love to hear what you think in the comments below!
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Peach Cake with Ricotta
Ingredients
- 1 cup cane sugar, plus 1 tablespoon for topping
- ½ cup extra virgin olive oil
- 3 large eggs, room temperature
- 1 cup full fat/whole milk ricotta, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup spelt flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 peaches, skin on, sliced (⅛-inch thick)
Instructions
- Preheat oven to 375F and grease a 9-inch springform pan.
- In a large bowl, whisk together 1 cup of cane sugar and oil, and then whisk in one egg at a time.
- Whisk in the ricotta and vanilla. (The mixture will be a little lumpy from the ricotta).
- Add the flour, baking powder and salt and gently stir until incorporated. Be careful not to over mix the batter.
- Pour the batter into the prepared pan and arrange the peach slices in a single layer on top. Sprinkle the remaining tablespoon of sugar over the top.
- Bake for 38-42 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool slightly and serve warm with ice cream, or let cool completely and store in an airtight container at room temperature for 3-4 days.
Notes
- Instead of spelt flour, you can substitute all-purpose white flour. I don't recommend substituting with whole wheat flour as the cake will have a dense texture.
- The recipe calls for cane sugar, but coconut sugar or granulated sugar work too.
- Use room temperature eggs and ricotta for a more even batter and fluffier cake.
- Make sure your peaches are cut into ⅛-inch slices. If you cut them thicker, they may sink into the cake as it bakes.
- If your cake pan is darker, the cake may bake and brown faster compared to lighter colored pans. Just keep an eye on the cake as you get close to the end of the baking time.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Nadia says
Amazing and easy recipe, we absolutely loved it!
I used almond extract instead of vanilla because I don't use it enough and thought it would go well, I believe it enhanced the other flavors.
This is a keeper!
Thank you!
P.s., I hope your new endeavor is going well!
Leanne says
I'm so glad you liked the recipe Nadia. Thanks for taking the time to let me know. I'll have to try it with almond extract the next time I make it!
Terri says
Congratulations! That is my dream.... I hope it all works out for you! And by the way, this looks not only delicious, but stunning. It's perfect for peach season!
Leanne says
Thanks very much Terri! Fingers crossed for both of us!
marcie says
I've got to hand it to you...80-90 hours per week is insane! And 3-4 recipes per week is also a lot. I used to do that and had to cut back years ago. Everything is so time consuming. 🙁
This cake looks so fluffy and delicious, and peaches are the perfect fruit for it. And cast iron cakes are the BEST!
Leanne says
Haha! Yes, my schedule was a bit intense! I'm glad I have time to focus on just the blog now, but I know 3-4 recipes a week will be ambitious. We'll see how it goes! Thanks Marcie!