Description

This Peach Ricotta Cake with Brown Butter Streusel offers a perfect blend of flavors, featuring fresh peaches and creamy ricotta, ideal for gatherings or a sweet weeknight dessert.

Ingredients

Scale

4 tablespoons butter, cut into pieces
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups whole milk ricotta cheese
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup unsalted butter, melted and slightly cooled
1 3/4 cups chopped peaches, about 2–3 peaches
1 cup confectioners’ sugar
1 tablespoon honey
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons whole milk

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Instructions

Preheat the oven to 350°F.
For the streusel topping, melt the butter in a saucepan over medium heat until browned and nutty-smelling, about 5 to 7 minutes. Cool slightly, then mix in flour and sugar. Refrigerate while preparing the cake.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk the ricotta, eggs, and vanilla. Gradually mix in the melted butter until smooth.
Combine the ricotta mixture with the dry ingredients, folding in the peaches gently to avoid overmixing.
Grease a 9-inch springform pan and pour the batter into it. Top with streusel mixture evenly.
Bake for 45 to 55 minutes until a toothpick comes out clean. Let the cake cool for 30 minutes before removing from the pan.
Prepare the honey glaze by whisking together confectioners’ sugar, honey, vanilla, and milk until smooth, adjusting milk for consistency.
Drizzle the glaze over the cooled cake, slice, and serve.

Notes

For a sweeter cake, increase the sugar in the ricotta mixture by 1/4 cup.
Ensure the ricotta is well-drained for the best texture and flavor.
The cake is best enjoyed fresh but can be kept in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg