This delicious and moist peach ricotta cake is perfect for any occasion. The combination of fresh peaches and creamy ricotta gives the cake a wonderful texture and flavor.
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup ricotta cheese
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2-3 ripe peaches, peeled, pitted, and sliced
Powdered sugar for dusting (optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add Ricotta and Eggs: Add the ricotta cheese to the butter mixture and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract, if using.
Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the batter.
Prepare the Peaches: Gently fold in about half of the sliced peaches into the batter. Pour the batter into the prepared pan and spread it evenly. Arrange the remaining peach slices on top of the batter in a decorative pattern.
Bake the Cake: Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve: Once the cake is completely cooled, dust the top with powdered sugar, if desired. Serve slices of the peach ricotta cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips: Use ripe, juicy peaches for the best flavor. If fresh peaches are not available, you can use canned or frozen peaches.
Make sure the ricotta cheese is well-drained to avoid adding excess moisture to the cake.
For an extra touch of flavor, you can add a sprinkle of cinnamon or nutmeg to the batter.
Enjoy your homemade Peach Ricotta Cake!
