Description
This moist and flavorful peach ricotta cake is topped with a delicious brown butter streusel that adds a crunchy texture and nutty flavor.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh peaches
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a small saucepan, melt the butter over medium heat until it turns golden brown. Remove from heat and let it cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the ricotta cheese, granulated sugar, eggs, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the sliced peaches.
- Pour the batter into the prepared cake pan and spread it evenly.
- In a separate bowl, mix the brown sugar, cinnamon, and the browned butter. Add a little flour if needed to make a crumbly mixture.
- Sprinkle the streusel over the cake batter.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Serve warm or at room temperature.
- Great with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20
- Cook Time: 45
Nutrition
- Calories: 320
- Fat: 15
- Carbohydrates: 43
- Protein: 6
Keywords: Peach Ricotta Cake, Brown Butter Streusel, Peach Dessert, Ricotta Cake Recipe, Summer Cake