Description
This Peach Ricotta Cake with Brown Butter Streusel is a moist and flavorful dessert featuring fresh peaches folded into a tender ricotta cake, topped with a nutty brown butter streusel. Finished with a sweet honey glaze, this cake strikes a perfect balance of fruity sweetness and rich creaminess, ideal for any occasion or afternoon teatime.
Ingredients
Streusel Topping
- 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. Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Make Brown Butter Streusel. In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter foams, emits a nutty aroma, and turns golden brown, which should take about 5 to 7 minutes. Scrape the browned butter into a medium bowl and allow it to cool to room temperature. Stir in the flour and granulated sugar until the mixture is well combined. Place the streusel topping in the refrigerator while preparing the cake batter.
- Combine Dry Ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Set this mixture aside.
- Prepare Ricotta Mixture. In a medium bowl, whisk together ricotta cheese, eggs, and vanilla extract until smooth. Gradually whisk in the melted butter until fully incorporated.
- Mix Batter. Add the ricotta mixture to the dry ingredients and fold gently with a spatula until just combined—avoid over mixing to keep the cake tender. Carefully fold in the chopped peaches.
- Prepare Pan and Assemble. Generously grease a 9-inch springform pan with nonstick cooking spray. Pour the batter evenly into the pan, then sprinkle the chilled streusel topping evenly over the batter.
- Bake the Cake. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and transfer the pan to a cooling rack. Let the cake cool in the pan for 30 minutes.
- Remove Springform Sides. After the cake has cooled, carefully remove the sides of the springform pan to reveal the cake.
- Make Honey Glaze. In a small bowl, whisk together the confectioners’ sugar, honey, vanilla extract, and 1 tablespoon of milk, adding more milk as needed to achieve a smooth, drizzly consistency.
- Glaze and Serve. Drizzle the honey glaze over the cooled cake. Slice and serve to enjoy this delightful dessert.
Notes
- Ensure eggs are at room temperature for smoother incorporation into the batter.
- Do not over mix the batter once the wet and dry ingredients are combined to keep the cake light and tender.
- The brown butter streusel can be prepared ahead and refrigerated to save time.
- Use ripe but firm peaches for the best texture and flavor.
- Adjust milk in the glaze gradually to prevent it from becoming too runny.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
