Description

This Peach Ricotta Cake with Brown Butter Streusel combines the sweetness of fresh peaches with creamy ricotta and a crunchy topping, making it the perfect dessert for gatherings or a cozy family dinner.

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, 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 degrees F.
Prepare the streusel topping by melting butter in a saucepan over medium heat until it browns. Cool it down and mix with flour and sugar. Refrigerate while preparing the cake.
Whisk flour, sugar, baking powder, cinnamon, and salt in a large bowl. Set aside.
In another bowl, whisk ricotta, eggs, and vanilla, then add melted butter and mix until smooth.
Combine the ricotta mixture with the dry ingredients gently, then fold in the diced peaches.
Grease a 9-inch springform pan and pour the batter in. Top with streusel evenly.
Bake for 45-55 minutes until a toothpick comes out clean. Allow to cool and remove from the springform pan.
For the honey glaze, whisk confectioners’ sugar, honey, vanilla, and milk until smooth. Drizzle over the cooled cake before serving.

Notes

For a richer flavor, use fresh, ripe peaches when they are in season.
Allowing the cake to cool completely will help it hold its shape better when slicing.
The glaze can be adjusted for sweetness by varying the amount of honey.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 230mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg