This easy one-bowl Peach Cake combines spelt flour and creamy ricotta with a layer of sweet, juicy peaches on top. With fewer than 10 ingredients and about 10 minutes of prep, it bakes up light and fluffy with a golden, slightly crisp top thanks to a sprinkle of sugar before baking. Whole-milk ricotta is the secret here: it adds moisture and keeps the crumb tender. Serve warm with whipped cream or a scoop of ice cream for a simple summer dessert everyone will enjoy.
*This post was originally published in July 2019 and has been updated with new photos and a few adjustments to the recipe.
Details on the ingredients
- Peaches – Use 2 ripe peaches, sliced about 1/8-inch thick so they sit nicely on the cake surface.
- Spelt flour – A versatile whole grain flour that works well in this cake; you can substitute all-purpose flour 1:1 if needed.
- Ricotta – Choose whole-milk ricotta for best texture. It keeps the cake moist without adding a strong cheese flavor.
- Oil – Extra virgin olive oil adds moisture and a tender crumb; use a neutral oil if you prefer a milder taste.
- Eggs – Three large eggs provide structure and moisture; room temperature eggs give a more even batter.
- Vanilla – Pure vanilla extract enhances the cake’s flavor.
- Sugar – 1 cup plus 1 tablespoon (for sprinkling on top) creates sweetness and a lightly crisp top. Granulated, cane, or turbinado sugar all work.
- Baking powder – One tablespoon for reliable lift.
- Salt – Kosher or table salt to balance flavor.
How to make peach ricotta cake
Preheat the oven to 375°F and grease a 9-inch springform pan.
In a large bowl, whisk together the sugar and oil, then add the eggs one at a time, whisking until combined.
Whisk in the ricotta and vanilla; the batter will be slightly lumpy from the cheese.
Add the spelt flour, baking powder, and salt, and fold gently until just combined—avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and arrange the peach slices in a single layer across the top. Sprinkle the remaining tablespoon of sugar over the peaches.
Bake at 375°F for 38–42 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before serving.
Storage and freezing
Store the cake in an airtight container at room temperature for 3–4 days to keep it moist. For longer storage, refrigerate for up to 7 days.
To freeze, wrap the whole cake tightly in plastic wrap and place it in a resealable bag or freezer-safe container for 2–3 months. You can also freeze individual slices in a single layer. Thaw in the refrigerator or at room temperature.
Frequently asked questions
Frozen peaches can work if you thaw and fully drain them, then pat dry. Excess moisture can make slices sink or cause the cake to underbake, so remove as much juice as possible.
Fresh peaches are best for flavor. If using canned peaches, drain them thoroughly and pat dry; you may need to slice them thinner so they sit well on the cake.
Yes. All-purpose white flour can replace spelt on a 1:1 basis in this recipe.
Yes. Any 9-inch round pan with sufficient sides works. A 10-inch pan will spread the batter thinner and reduce baking time by a few minutes. A cast-iron skillet also gives extra golden, crispy edges.
Additional recipe tips
- Bring eggs and ricotta to room temperature for a smoother batter and lighter texture.
- Slice peaches about 1/8-inch thick; thicker slices may sink during baking.
- Peach skins can be left on for color and texture, or peeled if you prefer.
- Whole wheat flour will make the cake denser, so avoid substituting it if you want a light crumb.
- Sugar on top is optional but creates a lovely crispy, caramelized finish.
- This cake adapts well to other fruits: plums, nectarines, apricots, cherries, or berries all work.
- Darker pans brown faster—watch the cake toward the end of baking and tent with foil if it browns too quickly.
More peach recipes to try
- Almond Flour Peach Crisp Bars
- Summer Peach Salad with Blueberries
- Dairy-Free Frozen Peach Cream Pie
If you make this recipe, feel free to leave a comment and share how it turned out.
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📖 Recipe
Peach Cake with Ricotta
Ingredients
- 1 cup cane sugar, plus 1 tablespoon for topping
- ½ cup extra virgin olive oil
- 3 large eggs, room temperature
- 1 cup full fat/whole milk ricotta, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup spelt flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 peaches, skin on, sliced (⅛-inch thick)
Instructions
- Preheat oven to 375°F and grease a 9-inch springform pan.
- In a large bowl, whisk together 1 cup of sugar and the oil, then whisk in the eggs one at a time.
- Whisk in the ricotta and vanilla; the mixture will be slightly lumpy.
- Add the flour, baking powder, and salt; gently stir until just combined. Do not overmix.
- Pour batter into the prepared pan and arrange peach slices in a single layer on top. Sprinkle the remaining tablespoon of sugar over the peaches.
- Bake 38–42 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly and serve warm with ice cream, or cool completely and store in an airtight container at room temperature for 3–4 days.
Notes
- All-purpose white flour can substitute for spelt 1:1. Avoid whole wheat if you want a light texture.
- Cane sugar, granulated sugar, or coconut sugar all work in this recipe.
- Use room temperature eggs and ricotta for the best texture.
- Slice peaches thinly (⅛-inch) so they remain on top while baking.
- If using a dark pan, watch for faster browning and tent with foil if needed during baking.
Nutrition Facts per Serving
Carbohydrates: 36 g |
Protein: 7 g |
Fat: 16 g
Disclaimer
Nutrition information is an estimate and will vary depending on substitutions and brands used.