Peach Ricotta Skillet Cake (Easy Recipe)

Overhead view of peach ricotta skillet cake in a cast iron pan with ice cream on top.

5 from 15 reviews

Peach Ricotta Skillet Cake is made with spelt flour and ricotta, and topped with a layer of juicy peaches and cane sugar. It bakes up with a brown and crispy top, and a light and fluffy texture underneath. Serve it warm with some ice cream for the ultimate summer dessert!




  1. Pre-heat oven to 375F, and grease a 10-inch cast iron skillet with olive oil.
  2. In a large bowl, combine 1 cup of sugar and the oil and mix with an electric mixer until combined. The mixture will be gritty. On medium speed, add in one egg at a time, mixing well after each addition. The mixture will be pale yellow and runny.
  3. Add in the ricotta, yogurt and vanilla, and mix on medium speed until well combined. You may need to stop and scrape down the sides of the bowl. The mixture will still look a bit gritty.
  4. Add in the flour, baking powder and salt, and blend on low speed until just combined. Don’t over mix.
  5. Pour the batter into the prepared skillet. Arrange the peach slices in a single layer on top of the cake and sprinkle on the remaining 1 tablespoon of cane sugar.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  7. Let cool for a few minutes, then slice and serve with ice cream.
  8. Store any leftover cake in an airtight container in the fridge and enjoy within 3-4 days.


  1. Instead of spelt flour, you can use whole wheat flour. Just note that the cake may have a slightly dense texture.
  2. The recipe calls for cane sugar, but coconut sugar or granulated sugar work too.
  3. If you don’t have skyr yogurt, you can substitute greek yogurt or sour cream.
  4. Other fruit work well on this cake too, such as plums, apricots or berries.
  5. If you don’t have a cast iron skillet, this cake can be baked in a springform pan or a regular cake pan. You may need to adjust the bake time slightly depending on the size of your pan.

Keywords: ricotta cake, peach cake