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!

Peach Cake with Ricotta

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)

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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.