Peach Ricotta Cake
Ingredients
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/4 cup ricotta cheese (full fat)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (melted & cooled slightly)
- 1 1/2 cup peaches cut into 1/2 inch chunks
- 1 tbsp icing sugar (optional)
Instructions
- Pre-heat your oven to 350°F. Grease a 9 inch round cake pan and line it with parchment.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- In a separate larger bowl, whisk together eggs, ricotta and vanilla until smooth and creamy.
- Fold the dry ingredients into the wet ingredients until just combined.
- Add the melted butter and mix until well combined.
- Evenly spread two thirds of the cake batter into the prepared cake pan.
- Sprinkle 1 cup of the chopped peaches across the top of the batter.
- Spread the remaining batter evenly over the top of the peaches in the cake pan.
- Sprinkle the remaining 1/2 cup peaches onto the top of the cake batter.
- Bake for 45-55 minutes or until a tester comes out clean when inserted into the centre.
- Allow cake to cool for at least 20 minutes before removing from pan.
- Dust with icing sugar before serving (optional).
Notes
Recipe Source: Food and Table
I increased the amount of vanilla slightly from the original recipe, and used canned pieces instead of fresh. I think some really good fresh peaches would give this cake a bunch better flavour. The canned peaches were good, but not mind blowing.