If you’re searching for a dessert that combines the juicy sweetness of fresh peaches with the creamy richness of ricotta, topped with a nutty, irresistible brown butter streusel, look no further than this Peach Ricotta Cake with Brown Butter Streusel Recipe. It’s the perfect balance of moist, tender cake and crunchy topping, creating a delightful texture contrast that makes every bite feel like a special occasion. Whether you’re baking for a weekend brunch, a family gathering, or just because, this cake brings comforting warmth and summery brightness to your table.

Ingredients You’ll Need

The image shows several white bowls and small brown wooden bowls arranged on a white marbled surface. The largest white bowl is filled with chopped red and yellow peach pieces. Another white bowl contains three raw eggs in a yellowish liquid. One more white bowl holds a creamy white soft cheese or ricotta. A bigger white bowl is filled with white flour. There is also a white bowl full of fine white sugar. Smaller brown wooden bowls contain ground cinnamon, salt, and baking powder. Finally, a small clear glass holds melted yellow butter. All the bowls are neatly positioned, showing a clear view of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first fun step toward making this cake shine. Each item is simple yet plays a crucial role: the ricotta adds luscious creaminess, the peaches bring fresh juiciness, and the browned butter streusel delivers an unforgettable toasty crunch that elevates this cake beyond ordinary.

Butter (4 tablespoons, cut into pieces): Essential for creating the flavorful brown butter streusel topping that’s nutty and fragrant.
All-purpose flour (1/2 cup and 1 1/2 cups): Provides structure for both the streusel and the cake itself.
Granulated sugar (1/2 cup and 1 cup): Sweetens the streusel and the cake batter, balancing the tartness of the peaches.
Baking powder (2 teaspoons): Gives the cake its perfect rise and tender crumb.
Ground cinnamon (1/2 teaspoon): Adds a warm hint of spice that complements the peaches beautifully.
Salt (1/2 teaspoon): Enhances the flavors and balances sweetness.
Whole milk ricotta cheese (1 1/2 cups): The star ingredient contributing creamy texture and subtle tang.
Eggs (3 large, room temperature): Bind the ingredients together and add moisture for a rich cake.
Pure vanilla extract (1 1/2 teaspoons): Infuses the batter with aromatic depth.
Unsalted butter (1/2 cup, melted and slightly cooled): Adds richness and moistness to the cake batter.
Chopped peaches (1 3/4 cups, approx. 2–3 peaches): Fresh, juicy pieces that make this cake delightfully fruity.
Confectioners’ sugar (1 cup): Used in the glaze for smooth sweetness.
Honey (1 tablespoon): Adds natural sweetness and a lovely floral note to the glaze.
Pure vanilla extract (1/2 teaspoon): Enhances the glaze’s flavor.
Whole milk (1 to 2 tablespoons): Adjusts glaze consistency for a perfect drizzle.

How to Make Peach Ricotta Cake with Brown Butter Streusel Recipe

Step 1: Prepare the Oven and Streusel

Start by preheating your oven to 350 degrees F—that ensures your cake will bake evenly and rise beautifully. While the oven warms up, cue the magic of brown butter for the streusel topping. Melt the butter over medium heat, stirring often until it foams, releases an irresistible nutty aroma, and turns a gorgeous golden brown. Transfer this fragrant butter to a bowl, mix it with flour and sugar, and then chill it in the fridge, setting the stage for the perfect crunchy topping.

Step 2: Mix Dry Ingredients

In a spacious bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This dry mix builds the framework of your cake and infuses it with subtle warmth. Make sure everything is evenly combined—that way every slice will have consistent flavor and texture.

Step 3: Combine Ricotta Mixture

Whisk the ricotta cheese, eggs, and vanilla extract in a separate bowl until smooth and creamy. Slowly pour in the melted, slightly cooled butter while continuing to whisk, melding all the richness into one silky batter.

Step 4: Bring Batter Together

Now, fold the ricotta mixture into the dry ingredients gently. You want to mix just until combined—over-mixing can make the cake tough instead of tender. Carefully fold in the chopped peaches so their juicy sweetness is evenly distributed without bruising them.

Step 5: Prepare Pan and Assemble

Grease a 9-inch springform pan generously with nonstick spray to prevent sticking and help with easy removal. Scoop the luscious batter into the pan and smooth it out evenly. Then generously sprinkle the chilled brown butter streusel on top, preparing to add delightful texture that contrasts with the soft cake.

Step 6: Bake and Cool

Bake your cake for 45 to 55 minutes, patiently watching for that perfect toothpick test—the center should come out clean when done. Once baked, place the pan on a cooling rack and let the cake rest for 30 minutes. This cooling step helps the cake set and makes it easier to remove the springform sides without any damage.

Step 7: Add the Honey Glaze

While waiting, whip up a simple honey glaze by whisking confectioners’ sugar, honey, vanilla, and a splash of milk until smooth and silky. Start with 1 tablespoon of milk, adding a bit more if you want a thinner drizzle. Once the cake has cooled, gently drizzle the glaze over the top, letting it cascade and add glossy sweetness.

How to Serve Peach Ricotta Cake with Brown Butter Streusel Recipe

The image shows a single slice of peach crumb cake on a white plate with a black floral pattern. The cake has three layers: a golden-brown crumbly top with a light glaze, a thick pale yellow middle layer with visible pieces of peach, and a slightly darker baked bottom layer. Next to the cake slice on the plate are two small peach wedges with an orange and red skin and bright yellow flesh. A silver fork rests on the plate near the cake. In the background, there is a half peach with its pit exposed and a glass of white milk. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Peach Ricotta Cake with Brown Butter Streusel Recipe truly shine, fresh peach slices make a beautiful and inviting garnish. A light dusting of extra cinnamon or a few toasted almond slivers adds crunch and an aromatic finish, upping the visual wow factor and flavor complexity.

Side Dishes

This cake pairs wondrously with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream that mellows the caramelized flavors of the streusel and balances the fruity brightness of the peaches. For a cozy brunch, serve alongside a cup of fragrant black or green tea.

Creative Ways to Present

Slice the cake into generous wedges and serve it on rustic wooden boards for a charming homemade feel. You can also assemble mini parfaits layering small cubes of the cake with fresh peaches and mascarpone for an elegant twist. Whatever way you choose, the Peach Ricotta Cake with Brown Butter Streusel Recipe always makes an unforgettable impression.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Peach Ricotta Cake with Brown Butter Streusel Recipe tightly in plastic wrap or store in an airtight container. Keep it refrigerated, where it will stay moist and fresh for up to 3 days—perfect for enjoying a sweet treat over several days.

Freezing

If you want to save it longer, this cake freezes beautifully. Wrap individual slices or the entire cake securely in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight, and the flavors and textures will be delightfully preserved.

Reheating

To enjoy the cake warm, gently reheat slices in a microwave for 20–30 seconds or in a low oven (around 300 degrees F) for 10 minutes. The brown butter streusel regains a touch of crispness, making the experience just as wonderful as fresh-baked.

FAQs

Can I use canned peaches instead of fresh?

While fresh peaches give the best texture and flavor, you can substitute canned peaches if needed. Just be sure to drain them well and pat dry to avoid extra moisture in the batter.

Is ricotta cheese essential for this cake?

Yes! Ricotta is what makes this cake uniquely moist and tender with a creamy texture that complements the peaches perfectly. It’s not just a flavor boost, but also a textural one.

Can I make the streusel without browning the butter?

Technically yes, but browning the butter adds a deep, nutty flavor and aroma that transforms the streusel from ordinary to spectacular. It’s worth the extra step for that unique richness.

How ripe should my peaches be for this recipe?

Choose peaches that are ripe but still firm so they hold their shape when baked. Overly soft or underripe peaches will affect texture and sweetness.

Can this cake be made gluten-free?

To keep this recipe gluten-free, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Keep in mind baking times may vary slightly.

Final Thoughts

There’s something truly heartwarming about baking the Peach Ricotta Cake with Brown Butter Streusel Recipe—a dish bursting with fresh fruit, comforting textures, and that unforgettable brown butter aroma. I cannot recommend this enough for anyone who loves a cake that tastes both elegant and effortlessly homey. Give it a try, and you’ll have yourself a new go-to that’s sure to impress family and friends alike!