Peach Ricotta Cake with Brown Butter Streusel Recipe

Introduction

This Peach Ricotta Cake with Brown Butter Streusel is a delightful blend of tender cake and crunchy topping, perfect for summer gatherings or a cozy dessert. The ricotta adds moisture and richness, while the browned butter streusel brings a nutty, caramelized flavor that complements the fresh peaches beautifully.

Ingredients

• 4 tablespoons butter, cut into pieces
• 1/2 cup all-purpose flour (for streusel)
• 1/2 cup granulated sugar (for streusel)
• 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 (about 2-3 peaches)
• 1 cup confectioners’ sugar
• 1 tablespoon honey
• 1/2 teaspoon pure vanilla extract (for glaze)
• 1 to 2 tablespoons whole milk

Instructions

1. Step 1: Preheat the oven to 350 degrees F.
2. Step 2: Make the streusel topping by melting the 4 tablespoons of butter in a medium saucepan over medium heat. Stir often until it foams, smells nutty, and turns brown, about 5 to 7 minutes. Transfer the browned butter to a bowl and let it cool to room temperature. Stir in the 1/2 cup flour and 1/2 cup sugar until combined. Chill in the fridge while you prepare the cake batter.
3. Step 3: In a large bowl, whisk together 1 1/2 cups flour, 1 cup sugar, baking powder, cinnamon, and salt. Set aside.
4. Step 4: In a medium bowl, whisk ricotta cheese, eggs, and 1 1/2 teaspoons vanilla extract until smooth. Gradually whisk in the melted butter.
5. Step 5: Add the ricotta mixture to the dry ingredients and gently stir with a spatula until just combined. Fold in the chopped peaches carefully without overmixing.
6. Step 6: Grease a 9-inch springform pan with nonstick cooking spray. Pour the batter into the pan and sprinkle the chilled streusel evenly on top.
7. Step 7: Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 30 minutes, then remove the springform sides.
8. Step 8: Prepare the honey glaze by whisking together the confectioners’ sugar, honey, 1/2 teaspoon vanilla extract, and 1 tablespoon milk in a small bowl. Add more milk if needed to reach a smooth drizzle consistency.
9. Step 9: Drizzle the glaze over the cooled cake. Slice and serve.

Tips & Variations

• Use ripe but firm peaches to prevent the cake from becoming too soggy.
• You can substitute peaches with nectarines or plums for a different flavor.
• For extra texture, add a handful of chopped nuts to the streusel topping.
• Room temperature eggs and ricotta help the batter mix more evenly.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave if desired. The glaze may soften in the fridge but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta cheese from a container instead of fresh?

Yes, whole milk ricotta from a container works well and should be drained of excess moisture for best results.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it covered. Add the glaze just before serving for the freshest look and taste.

Peach Ricotta Cake with Brown Butter Streusel Recipe

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★★★★★

4.4 from 80 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 servings 1x

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Description

Delight in a moist and flavorful Peach Ricotta Cake topped with a nutty Brown Butter Streusel and a sweet honey glaze. This cake combines the creaminess of ricotta cheese with fresh chopped peaches and a crunchy, browned butter topping, making it a perfect dessert or afternoon treat.

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Ingredients

Scale 1x2x3x

Brown Butter Streusel

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

Cake Batter

• 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 (about 2–3 peaches)

Honey Glaze

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

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Instructions

1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature as you prepare the other components.
2. Make Brown Butter Streusel: In a medium saucepan, melt the butter over medium heat. Stir often and cook until the butter foams, smells nutty, and turns a deep brown color, about 5 to 7 minutes. Carefully scrape the browned butter into a bowl and let it cool to room temperature. Stir in the flour and granulated sugar until combined, then chill in the fridge while making the cake.
3. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt. Set this mixture aside.
4. Mix Wet Ingredients: In a separate bowl, whisk together the ricotta cheese, eggs, and vanilla extract. Gradually add the melted butter, whisking until you have a smooth, combined mixture.
5. Form the Batter: Pour the wet ricotta mixture into the dry ingredients. Stir gently with a spatula until just combined—avoid overmixing to keep the cake tender. Fold in the chopped peaches carefully.
6. Prepare Pan and Add Batter: Generously grease a 9-inch springform pan with nonstick cooking spray. Pour the batter into the pan evenly. Sprinkle the prepared brown butter streusel evenly over the top of the batter.
7. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 55 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with only a few crumbs. Remove the cake from the oven and let it cool in the pan on a rack for 30 minutes.
8. Remove Springform Pan Sides: After cooling, carefully remove the sides of the springform pan, leaving the cake on the base for glazing.
9. Prepare Honey Glaze: In a small bowl, whisk together confectioners’ sugar, honey, vanilla extract, and start with 1 tablespoon of milk. Add more milk if needed to reach a smooth, pourable consistency.
10. Glaze and Serve: Drizzle the honey glaze over the cooled cake evenly. Slice and serve this delightful peach ricotta treat to enjoy its sweet, creamy, and buttery flavors.

Notes

• For best results, use ripe but firm peaches to avoid excess moisture in the batter.
• Let the melted butter cool slightly before adding to the ricotta mixture to prevent curdling.
• Do not over mix the batter to maintain a light texture.
• The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• If peaches are out of season, frozen peaches (thawed and drained) can be substituted.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peach ricotta cake, brown butter streusel, honey glaze, summer dessert, moist cake, fruit cake