overhead shot of peach ricotta cake on a plate
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5 from 2 votes

Peach Ricotta Cake


  • 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)


  • 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).


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.