Peach Blueberry Ricotta Cake
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Who doesn't love a light and fluffy ricotta cake? This peach blueberry ricotta cake has a mouthful texture with an airy and light crumb. The juiciness of the sweet peaches on top bring a lot of moisture, creating an incredibly delicious gooey and crunchy top crust. The addition of blueberries makes this cake even more fresh and sweet. This ricotta cake is full of flavor and perfect for summer days.
You know I have different versions of ricotta cakes. Practically one for every season! I love hearing your stories about how they have been on your tables for tea parties, book club meetings and girlfriends brunches. It’s always fun and exciting to see how a whole gathering can revolve around this perfect snacking cake made with simple ingredients. That’s why I am so excited to share a version with one of my favorite fruits lately.
It has been nothing personal with peaches. I just don’t eat many fruits. I rarely eat between meals so I don’t do snacks, which is the typical moment to have them. Now, put them in a cake or a cheesecake and sure I’ll have my daily recommended serving in a couple of bites! But peaches, with its bright rosy orange color and almond-y notes, have made their way to my heart and belly all on its own this season. No cake needed!
I’ve been wanting to update my original Plum Ricotta Cake post, but given this recent love story, I just wanted to grab the juiciest ones and put them on top of this beloved cake. The result: AMAZING!
One note about this cake, it has a gooey and a denser texture compared to other cakes. What do I mean by these two things? First, the gooeyness will make you think that the cake is undercooked, especially on the surface where most of the moistness of the fruits is. That thin gooey texture on the top is part of the fun because it will contrast with the rest of the cake.
Which brings me to the second point; this cake is not crumbly but dense, in the sense that it will resemble an old-fashioned pound cake or coffee cake. That’s why you won’t need heavy frostings or glazes. A spoon of sweetened cream cheese or whipped cream would be more than enough!
If you follow the instructions, cues and times as closely as possible to the recipe you should end up with a great cake, even if it looks gooey when you take it out of the oven. Let me walk you through the steps of making this cake. Remember to follow the detailed recipe below.
How to bake this Peach Blueberry Ricotta Cake from scratch
Have your 9” springform pan ready by greasing it with butter, baking spray or lining it with parchment paper.
Have your dry ingredients ready to go by whisking together the flour, salt and baking powder.
Take out the butter just a few minutes before starting to work this batter. The butter should be softened but not warm or oily.
Slice up the peaches and mix them with the sugar and lemon juice so they become pretty juicy when you arrange them over the cake. I like to add a hint of vanilla ato them but that’s completely optional.
When you start working the batter, is important to not over mix and follow the cues and times stated in the recipe below. You don't want to incorporate too much air to this batter.
The almond extract (or emulsion is that what you have) is completely optional here. If using you may add a bit more of the ¼ teaspoon that I used.
After you arrange the peaches on top, you may sprinkle sliced almonds and a few extra blueberries un the center for decoration.
Bake for 60 to 65 minutes. Remember that the top layer of the cake may look a bit raw because of the moisture of the fruits. When testing, try to insert the toothpick through the center as deep as you can to have a more accurate test.
This cake will be good for a day over the counter. After that, wrap it tightly with plastic cling paper to keep in the moisture and store in the fridge. Heat in a 300° oven for a few minutes to restore the crispiness of the edges and gooeyness of the center. Serve with sweetened cream cheese or whipped cream.
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My trusted 9” springform cake pan.
A pretty large ceramic mixing bowl always make the job way better!
My porcelain shallow baking dish.
You have seen this gold strainer set that I just love. Perfect for dusting sugar on top.
3 recipes I think you’ll love if you’re loving this one:
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I can’t wait to see where do you bring this amazing ricotta cake next! Use plums instead of peaches for a late summery cake. Whatever you do, remember to share it with me at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo).
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Peach Blueberry Ricotta Cake
Ingredients
◯ Tender peaches, sliced - 2 to 3
◯ Lemon juice - 1 TBSP, 15g
◯ Vanilla extract – a hint + 1 Tsp, 4g
◯ Natural granulated sugar - 1 TBSP, 12g + 1 ½ cup, 310g
◯ All-purpose flour, preferably unbleached – about 1 TBSP to coat the berries + 2 cups, 300g
◯ Blueberries – 1 ½ cup, 195g
◯ Baking powder – 1 Tsp, 4g
◯ Fine sea salt – ½ Tsp, 3g
◯ Unsalted butter, barely softened (see notes) – 8 TBSP, 114g
◯ Eggs, barely at room temperature – 2, 98g total
◯ Almond extract (optional) – ¼ to ½ Tsp
◯ Vegetable oil – ¼ cup, 65g
◯ Ricotta cheese – ¾ cup, 189g
Details
Yield:
a 9” cake
Total time:
1 ½ hour
Active times:
20 minutes to make the batter
Baking time:
1 hour to 1 hour and 10 minutes
Equipment: springform pan, mixer, large mixing bowl
Steps
Preheat oven at 350°. Spray with plenty of baking spray or grease with plenty of butter a 9” springform baking pan or regular cake pan.
Mix peach slices with the hint of vanilla, the tablespoon/15g of lemon juice and the tablespoon/12g of sugar. Set aside.
Mix the blueberries with the tablespoon of flour.
In a medium bowl mix the 2 cups/300g of flour, the 1 teaspoon/4g of baking powder and the ½ teaspoon/3g of salt with a hand whisk.
Beat the 8 tablespoons/114g of barely softened butter in slowest speed for about 30 seconds either in the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand held electric mixer with the beaters attached.Add the 1½ cup/310g of sugar and beat for about a minute, until the butter and sugar form a thick grainy paste.
Add the 2 eggs, one at a time. Add the 1 teaspoon/4g of vanilla, the ¼ teaspoon of almond extract, the ¼ cup/65g of vegetable oil and the ¾ cup/189g of ricotta and mix until combined. Place a large sieve on top of the bowl if you have one and sift the flour mixture on top, about a cup at a time. Mix just until combined without waiting too much time between additions. As soon as you add the last of the flour stop the mixer and finish mixing until there are a few flour streaks visible. Mix in the berries and gently fold them into the batter.
Transfer batter to prepared pan. Arrange peaches on top. Sprinkle some sliced almonds and arrange a few blueberry in the middle if desires for decoration.
Bake for 60 to 65 minutes, until a toothpick comes out clean after you inserted it through the center of the cake. Remember that the area right beneath the berries could be a bit gooey, but it doesn’t mean the batter is raw.
Let it cool down about 15 minutes before removing from springform pan. Cool completely.
Dust powdered sugar on top before serving. Serve with sweetened whipped cream cheese or whipped cream.
Store in a cool area the first day then wrap it in cling paper and store it in the fridge, it will be good for a week.
