When peach season hits, I’m going a bit peach loopy. We now have two peach bushes, so I have to! There’s nothing higher than a superbly ripe peach — juicy, aromatic, and bursting with taste. And whereas I like biting into one simply as it’s, this Peach Ricotta Cake may be my favourite approach to have a good time peach season.

This cake is every little thing I would like in a summer time cake: it’s straightforward and it’s received simply the fitting stability of sweetness and richness. Bonus, it jogs my memory of a espresso cake, which implies it’s completely acceptable for breakfast too!

The ricotta retains the crumb extremely tender and moist, and each slice is dotted with candy chunks of recent peach. Then comes the true magic: a buttery brown butter streusel, it actually takes the cake to the following stage. End it off with a candy honey glaze, and also you’ve received a cake that’s as good with a morning espresso as it’s with a scoop of vanilla ice cream after dinner.

Whether or not you’re entertaining company, in search of a bake-ahead brunch deal with, or simply need to profit from these good peaches, this cake delivers. Belief me, you’ll need to make it greater than as soon as earlier than the season’s over.

Elements (with Useful Notes)

For the Cake:

• All-Goal Flour: Spoon and stage! By no means pack flour when measuring!
• Granulated Sugar: Sweetens with out overpowering the peaches.
• Baking Powder: Helps the cake rise good and fluffy.
• Cinnamon: Only a contact warms up the flavour and pairs superbly with the peaches.
• Salt: Balances the sweetness.
• Entire Milk Ricotta: Use full-fat for greatest texture; it retains the cake tremendous moist.
• Eggs: Be sure that they’re at room temp for higher mixing.
• Vanilla Extract: At all times use pure vanilla extract.
• Melted Butter: Cool barely so it doesn’t scramble the eggs.
• Contemporary Peaches: Ripe however nonetheless agency; peel for those who choose, however I go away the skins on for texture and shade.

For the Brown Butter Streusel:

• Butter: Browning it provides nutty depth and makes this streusel a lot extra flavorful.
• Flour + Sugar: Traditional combo for a crumb topping, use your fingers or a fork to get that good texture.

For the Honey Glaze:

• Confectioners’ Sugar: Sift it to keep away from clumps.
• Honey: Enhances the pure sweetness of the peaches.
• Vanilla Extract: Rounds out the glaze taste.
• Milk: Add slowly to achieve your required drizzling consistency.

Cake

Peach Ricotta Cake with Brown Butter Streusel

This moist and tender Peach Ricotta Cake is filled with juicy peaches, topped with a nutty brown butter streusel, and completed with a candy honey glaze. Excellent for breakfast, brunch, or dessert throughout peach season!

For the brown butter streusel:

• 4 tablespoons butter, reduce into items
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon floor cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups entire milk ricotta cheese
• 3 massive eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter, melted and barely cooled
• 1 3/4 cups chopped peaches, 2-3 peaches

For the honey glaze:

• 1 cup confectioners’ sugar
• 1 tablespoon honey
• 1/2 teaspoon pure vanilla extract
• 1 to 2 tablespoons entire milk

• First, make the streusel topping. Place the butter in a medium saucepan and soften over medium warmth, stirring usually, till it foams, smells nutty, and browns. It will take about 5 to 7 minutes. Scrape the browned butter right into a medium bowl and let cool to room temperature. Add the flour and sugar and stir till effectively mixed. Place within the fridge when you make the cake.

• In a big bowl, whisk collectively flour, sugar, baking powder, cinnamon, and salt. Put aside.

• In a medium bowl, whisk collectively the ricotta cheese, eggs, and vanilla. Steadily add within the melted butter, whisking till mixed and easy.

• Add the ricotta combination to the dry components and stir with a spatula till simply mixed. Don’t over combine. Gently fold within the peaches.

• Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.

• Bake for 45 to 55 minutes or till a toothpick inserted into the middle of the cake comes out clear. Take away the pan from the oven and place on a cooling rack. Let the cake cool within the pan for half-hour, then rigorously take away the perimeters of the springform pan.

• Whereas the cake is cooling make the honey glaze. In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and milk collectively till easy. I at all times begin with 1 tablespoon of milk after which add extra if vital.

• Drizzle the glaze over the cooled cake. Lower the cake into slices and serve!

Methods to Retailer:

• Room Temperature: Preserve leftovers coated at room temp for 1 day.
• Refrigerate: For longer storage, place in an hermetic container and refrigerate for as much as 4 days.
• Freeze: Freeze slices for as much as 2 months. Wrap effectively and thaw within the fridge in a single day.

Energy: 394kcal, Carbohydrates: 56g, Protein: 7g, Fats: 16g, Saturated Fats: 9g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Ldl cholesterol: 87mg, Sodium: 175mg, Potassium: 173mg, Fiber: 1g, Sugar: 38g, Vitamin A: 626IU, Vitamin C: 1mg, Calcium: 110mg, Iron: 1mg

Key phrases brown butter, honey, peach, ricotta cheese

Have you ever tried this recipe?

Depart a remark beneath and share a photograph on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Extra Cake Recipes