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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature as you prepare the other components.
- 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.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt. Set this mixture aside.
- 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.
- 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.
- 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.
- 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.
- Remove Springform Pan Sides: After cooling, carefully remove the sides of the springform pan, leaving the cake on the base for glazing.
- 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.
- 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
