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!
- 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)
- 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.
- 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.
Keywords: ricotta cake, peach cake