Raspberry Peach Ricotta Cake

This is the BEST ricotta cake! It’s light and moist and it’s the best way to use up the last of your summer peaches. It’s a snack-sized cake (1 layer 8 servings) that’s sure to impress, but is actually SO easy to make and comes together in less than an hour.

What is a ricotta cake?

Ricotta cakes are a delicious cross between a cheesecake and a traditional sponge cake. They’re made with ricotta cheese instead of cream cheese like a traditional cheesecake that results in a light and moist cake. This raspberry peach ricotta cake incorporates fresh fruit, tart lemon, and toasty almonds and is the best way to use up the last of your summer peaches while they’re at their sweetest.

Ingredients

• Fruit. You can use any fruit you like in this cake. You could swap blackberries or blueberries or strawberries for the raspberries. You could do nectarines, plums, or apricots in place of the peaches. It’s very customizable to your preference. I like using fresh fruit in this cake, but frozen will do fine too. If you use frozen, don’t thaw the fruit before adding to the cake batter, or the color of the fruit will dye the cake batter – especially fruits like raspberries and blueberries.
• Ricotta. Grab the whole milk full fat ricotta for this cake, let’s not mess around with the “lite” version and end up with a cake that’s lacking in flavor.
• Vanilla & Almond Extracts. Vanilla makes an appearance in almost every bake, but we don’t see almond extract quite as much. It brings a lovely flavor that pairs so well with the fruit in this cake.

How to make this raspberry peach ricotta cake

Preheat your oven to 350 and line a 9″ springform pan with parchment paper. Spray with nonstick. If you don’t have a springform pan, a regular 9″ cake pan will work just fine. Just be sure to leave an overhang of parchment paper so that you can easily lift the cake out of the pan to serve.

In a large mixing bowl, add the sugar and melted butter. Whisk until combined. Add the lemon zest, lemon juice, vanilla extract, almond extract, and eggs and whisk to combine. Then, whisk in the ricotta.

Whisk the flour, baking powder, and salt in a smaller mixing bowl, then add it to the wet ingredients and fold using a rubber spatula until just combined. Do not over mix. Add the diced peaches and raspberries and fold to combine being careful not to squish the raspberries. Pour the cake batter into the prepared pan and spread into an even layer.

Decorate the top of the cake however you like. I sliced a peach very thin and laid it around the edges with each peach slice slightly overlapping the next. I also sprinkled on some sliced almonds. Bake at 350 for 45 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.

Serving the Raspberry Peach Ricotta Cake

Let the cake cool for 15-20 minutes before removing it from the pan. Then, serve the cake at room temperature or chilled. I like to serve mine with a dollop of whipped cream and a fresh peach slice. To make your own homemade whipped cream, simply add 1/2 C cold whipping cream to a bowl (it will whip faster if the bowl is also cold) along with a splash of vanilla extract and 3 TBSP powdered sugar. Use a whisk and whip the cream until it has soft peaks. This will take some muscle and about 5 minutes, but there’s nothing like fluffy homemade whipped cream.

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• Caramel Apple Gooey Butter Cake
• Caramel Pretzel Pumpkin Cheesecake
• Classic Vanilla Birthday Cake
• Salted Caramel Banana Snack Cake