This Peach Ricotta Snacking Cake is a soft, moist summer cake made with creamy ricotta cheese and juicy fresh peaches for the perfect balance of richness and fruit flavor. Whether you’re looking for an easy peach cake recipe for brunch, afternoon coffee, or dessert, this simple snacking cake comes together quickly and is delicious served warm or at room temperature.

Can I freeze this cake?

Yes. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors have time to develop, making it a great make-ahead dessert for gatherings or brunch.

What can I serve with Peach Ricotta Snacking Cake?

It’s delicious on its own, but you can also serve it with whipped cream, vanilla ice cream, mascarpone, or a dusting of powdered sugar for an extra-special treat.

Can I substitute another fruit?

Yes. Nectarines, plums, apricots, berries, or sliced pears are all excellent substitutes depending on the season.

What does ricotta cheese do in a cake?

Ricotta adds moisture, richness, and a tender crumb without making the cake heavy. It also gives the cake a subtle creamy flavor that pairs beautifully with peaches.

Do I need to peel the peaches?

Peeling is optional. The peach skins soften as the cake bakes, but you can peel them if you prefer a smoother texture.

How do I store Peach Ricotta Snacking Cake?

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature or warm individual slices slightly before serving for the best flavor.

Cook with me!

Peach Ricotta Snacking Cake

5 from 1 vote

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Prep Time20

Cook Time50

Total Time1 10

Ingredients

2 peaches thinly sliced or finely chopped*
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
1 ½ cups granulated cane sugar
Zest of 1 lemon
½ cup California Olive Ranch 100% Extra Virgin Olive Oil
16 oz Ricotta Cheese very well drained
3 large eggs
2 teaspoons vanilla extract

Instructions

Preheat oven to 350F. Grease an 8” to 9” springform pan with olive oil, then line the bottom with parchment paper.
*If adding the peaches on top, thinly slice into even strips and layer in the prepared pan. If adding into the batter, finely chop the peaches and set aside.
In a large bowl, combine the flour, baking soda, salt, and baking powder. Mix well then set aside.
In a separate bowl, combine the sugar and lemon zest. Rub together with your fingers to release the essential oils for 30 seconds.
Add the olive oil and eggs to beat for 2 to 3 minutes, until very light and fluffy.
Add the ricotta and vanilla to whisk another 2 minutes.
Fold in the flour mixture and (if adding) finely chopped peaches. Pour the batter into the prepared baking pan and even out the top with a spatula.
Bake on the middle rack for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before removing to cool at least another 30 minutes before slicing.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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