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!
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).
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 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.
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 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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Peach Cake with Ricotta
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This easy, one-bowl Peach Cake is made with spelt flour and ricotta, and topped with sweet, juicy peaches and a crispy, golden brown top!
Ingredients
- 1 cup + 1 tablespoon cane sugar
- 1/2 cup extra virgin olive oil
- 3 large eggs (room temperature)
- 1 cup full fat/whole milk ricotta (room temperature)
- 1 teaspoon vanilla extract
- 1 1/4 cup spelt flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 peaches, skin on, sliced (1/8-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 coloured pans. Just keep an eye on the cake as you get close to the end of the baking time.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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!
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!
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!
Thanks very much Terri! Fingers crossed for both of us!
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!
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!
Congrats on your break from your day job – it’s always good to slow down and focus on something else. It’s a great time too as markets are packed with seasonal produce now. I love the combination of ricotta and peaches. I’ve baked many times a cake with cherries and cottage cheese (So good, too!), but I think ricotta works even more beautiful. Delicious!
Ooh, I’ll have to try the cherries and cottage cheese combo. Thanks Ben. I’m definitely looking forward to slowing down and refocusing, and all the seasonal produce is exciting too!
This is my kind of cake! I always love a short (and wholesome) ingredient list and I really love using yogurt and ricotta in recipes too. Thanks for another delicious recipe and congratulations on taking some time for yourself and your blog, so exciting!
Thanks very much Sabrina! Yes, short ingredient lists are great, and love the texture that creamy yogurt and ricotta add to cakes. Hope your summer is off to a great start!
That’s fantastic news, Leanne! I love that you’ll have so much more time to focus on your blog and family – perfect summer!
LOVE this skillet cake! I can’t believe how easy it is to make. It’s prettier than it has a right to be! 😉
Haha! Thanks Marissa! Appreciate it. And yes, I have big plans for this summer, and it will be nice to focus on the blog and family!
What a gorgeous cake and fun way to use your cast iron skillet. I LOVE this!!
Thanks Heidi!
Wow, that’s so exciting for you and your blog!!!! Enjoy it! And this skillet cake looks perfect for summer.
Thanks very much Julia!
Love baking with ricotta. It makes cakes so tender. Beautiful recipe, Leanne! I’ve always thought you work WAY too hard, girl, so you must be so happy to have some time away from your job to do what you REALLY love! Looking forward to seeing more of your beautiful creations!
Thank you so much Elaine! I’m definitely looking forward to having more time to create and share recipes, but also get a little more down time in! Appreciate your support!
This cake just looks absolutely stunning! Love the combo of ricotta and peaches too…is it alright if I have a slice for breakfast?
Haha! A slice for breakfast works for me! 😉 Thanks Bernice!
It’s so awesome that you get such a great break from your day job so you can dedicate all of your energy to your passion!! Can’t wait to see what you all come up with. This cake is gorgeous!
I have so much planned, so happy to have more time! Thanks Katherine!
Great news!! More CTB in my inbox? I’ll take it! And this cake? Give me all the peaches!! Wonderful!
Thanks very much Annie!
Such exciting news! Very happy for you and excited to see where the summer leads you! And I totally agree – baking with ricotta is the best, and this cake is so incredibly pretty!
Thank you Monica! I’m looking forward to all the possibilities this summer!
Ricotta and peaches sounds like a winning combo! I love that you use spelt flour too – totally will be making this recipe! Pinned.
Thanks for pinning Milena! Hope you enjoy it!
This has to be the prettiest skillet cake I’ve ever seen Leanne! And I LOVE my summer peaches! Can’t wait to try your recipe.
Thanks Mary Ann! That’s so kind of you to say!
So so happy for your exciting news, Leanne!! Proud of you for putting this time in for something that you love so much. I hope for rest, rejuvenation and I can’t wait to see more recipes from you! This peach ricotta skillet cake looks amazing! I bet it’s so creamy, moist and perfectly sweet from the peaches! I also love the convenience of a skillet! YES!
Thanks very much Haylie! I’m looking forward to sharing more recipes and getting a little down time! Glad you like this one!
That’s such exciting news! I can’t wait to see everything you have coming! And this peach cake sounds amazing. I’m all about fresh peaches right now. Have a great week, Leanne!
Thanks Kelsie! I’m looking forward to sharing more! And totally agree – peaches are so great right now!
Exciting news! And a great cake, too. I love baking with peaches, and ricotta always makes for such a moist cake. Can’t wait to try this one 🙂
Thanks Jennifer! I’m looking forward to the next 3 months! Hope you get a chance to make this one!