Ingredients
- ½ cup (113 g) unsalted butter, softened, plus more for the pan
- 2 large peaches, about ¾ pound (340 g) total
- 1 cup (200 g) granulated sugar, plus 2 teaspoons for the topping
- 1 large lemon
- 2 large eggs
- 1 cup (230 g) whole-milk ricotta
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
1
Position a rack in the center of the oven and heat to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper.
2
Cut the peaches into ½-inch-thick slices. Chop about one-quarter of the slices into ½-inch pieces and set them aside separately.
3
Put 1 cup sugar in a large bowl or stand-mixer bowl. Finely zest the lemon directly over the sugar, then rub the zest into the sugar with your fingertips to release the oils.
4
Add the softened butter and beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition.
5
Add the ricotta, vanilla, and salt. Mix until smooth and emulsified, about 30 seconds.
6
Add the flour, baking powder, and baking soda. Fold with a flexible spatula until smooth and well combined, scraping the bottom and sides of the bowl. Fold in the chopped peaches.
7
Spread the batter in the prepared pan. Tap the pan on the counter a few times to release large air bubbles. Arrange the remaining peach slices in a single layer on top and sprinkle with the remaining 2 teaspoons sugar.
8
Bake for 50–60 minutes, until puffed and golden and a tester inserted in the center comes out clean.
9
Cool in the pan on a wire rack for about 15 minutes. Invert onto a plate, remove the parchment, then invert again onto the rack so the peach side faces up. Cool completely before slicing.
💡 Cook's Tips
- Use ripe but firm peaches: They should be flavorful while still holding their shape during slicing and baking.
- Stone-fruit substitutes: Use the same weight of nectarines, plums, or another fresh stone fruit.
- Frozen peaches: A 12-ounce package works; thaw completely and pat the slices dry before adding them.
- Rub the zest into the sugar: This releases the lemon oils and distributes their aroma throughout the cake.
- Storage: Wrap tightly and keep at room temperature or in the refrigerator for up to 2 days.
Dessert
Cake
Peach