Peach Ricotta Cake

MADDIE DAY here, with a delicious cake to sweeten your end of summer.

Local peaches have been abundant this year, and I happened to have a container of ricotta cheese in my fridge. I hunted around for a recipe and adapted this one I found online.

Peach Ricotta Cake

Recipe adapted from Seasons & Suppers

Ingredients

2 cups all-purpose flour, spooned and levelled

1/2 teaspoon baking powder

Pinch salt

3 large eggs, at room temperature

2 cups white sugar

1 cup ricotta cheese, full-fat recommended

4 medium peaches, peeled or not, as you like

Brown sugar

Pinch salt

Confectioners' sugar, for dusting (optional)

Directions

Preheat oven to 350F with rack in the center of the oven. Grease a 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside. A 9-inch springform is the best option, if you have that size.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Prepare the peaches by peeling, if desired, then cutting 3 of the peaches into cubes and then cut the 3rd peach into slices. Set aside.

In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the white sugar until light in color and fluffy, about 3 minutes. Add the ricotta and mix in. Add the flour mixture and mix until combined.

Using a spatula, gently fold in the cubed peaches until combined well with the batter. 

Spoon the batter into prepared pan and smooth the top. Arrange the sliced peaches on the top of the batter. Sprinkle with a bit of brown sugar and and a pinch of salt.

Bake in preheated oven as follows: for a 9-inch springform pan, bake for 75-80 minutes. For a 10-inch springform, baking time will be shorter, about 60-65 minutes. In all cases, cake should have pulled away from the sides of the pan and the top should be evenly golden. You can test the center with a skewer to be sure it is cooked in the middle.

Allow cake to cool in the pan for 15 minutes, then run a knife around the outside and carefully remove the outside ring from the springform pan. Cool completely before removing from the pan base. Option: dust with powdered sugar (I omitted that step).

Enjoy with a cup of tea or coffee! It would also be good with a scoop of vanilla or peach ice cream.

Readers: what's your favorite way to eat peaches or other summer fruit?

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 Deadly Crush, 

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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.