Ingredients
Scale
- 1 cup (240g) ricotta cheese
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe peaches, pitted and sliced
- 1/4 cup (60g) unsalted butter
- 1/2 cup (50g) brown sugar
- 1/4 cup (30g) rolled oats
- 1/4 cup (30g) chopped pecans or walnuts
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, mix the ricotta, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
- Fold in the sliced peaches gently into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- In a small saucepan, melt the butter over medium heat until it turns brown and has a nutty aroma.
- Remove from the heat and stir in the brown sugar, oats, chopped nuts, and cinnamon until combined.
- Sprinkle the brown butter streusel evenly over the cake batter.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Feel free to substitute other fruits like plums or cherries for a different flavor.
- Serve the cake warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Keywords: Peach Ricotta Cake, Brown Butter Streusel, summer dessert, peach cake recipe, ricotta cake, easy cake recipe, fruit cake, homemade cake