Peach Cake with Ricotta

August 11, 2021 Updated: August 11, 2021 By Leanne 36 Comments

This easy, one-bowl Peach Cake is made with spelt flour and ricotta, and topped with a layer of sweet, juicy peaches. It has a light and fluffy texture with a golden brown and crispy top. It’s the perfect summer dessert!

Perhaps it’s not surprising, but the secret ingredient in this cake isn’t peaches. It’s ricotta. The soft and creamy cheese adds a moist texture to cakes, similar to this blueberry cake and this rosemary grape cake.

This summer peach dessert is baked with a light dusting of sugar over the surface of the cake, which adds a subtle crispy texture that complements the soft and fluffy cake underneath.

I highly recommend serving this dessert warm with a scoop of vanilla ice cream, or try this homemade s’mores ice cream for an extra special treat!

*This post was originally published in July 2019. It has been updated with new photos and text, including a few adjustments to the recipe.

Why you’ll love this recipe

You don’t need to use an electric mixer. In fact, this cake comes together in just one bowl with a whisk and a spatula.
It’s a super easy summer dessert. You need less than 10 ingredients and just 10 minutes prep time!
The ricotta adds a soft and tender crumb and the cake stays moist and fluffy for days!

Ingredients to make peach cake arranged individually.

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. (Be sure to try these spelt banana muffins)!

Ricotta – This cheese is mild and creamy so it adds a moist texture to cakes without adding a strong flavour. Be sure to use whole milk ricotta as the higher fat content is best in baking.

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 flavours 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).

Wet ingredients being whisked together in a glass bowl.

Ricotta whisked into the wet ingredients.

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.

Peach cake batter in a glass bowl with a spatula inserted into it.

Cake batter in a springform pan topped with peach slices.

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

Can you use frozen peaches?

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.

Can you use canned peaches?

I prefer the flavour 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.

Can you use white flour in place of spelt flour?

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.

Can I bake this cake in a different pan?

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!

Overhead of peach cake on a round cooling rack.

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 coloured pans. Just keep an eye on the cake as you get close to the end of the baking time.

Other peach recipes to try

If you make this peach cake, I’d love to hear what you think in the comments below!

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