Description
This Peach Ricotta Cake with Brown Butter Streusel is a delightful, tender cake featuring fresh peaches and creamy ricotta cheese. Topped with a nutty brown butter streusel and finished with a sweet honey glaze, this dessert offers a perfect balance of flavors and textures, making it an irresistible treat for any occasion.
Ingredients
Brown Butter Streusel
- 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 vanilla bean paste
- 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 vanilla bean paste
- 1 to 2 tablespoons whole milk
Instructions
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
- Make the streusel topping: Melt the butter in a medium saucepan over medium heat, stirring frequently. Continue cooking until the butter foams, smells nutty, and turns a golden brown, about 5 to 7 minutes. Transfer the browned butter into a bowl and let it cool to room temperature. Once cooled, add flour and sugar and mix well. Refrigerate the mixture while preparing the cake batter.
- Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set this dry mixture aside.
- Mix wet ingredients: In a separate medium bowl, whisk the ricotta cheese, eggs, and vanilla bean paste together until smooth. Gradually add the melted butter while whisking continuously to combine thoroughly.
- Combine wet and dry: Pour the ricotta mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
- Add peaches: Gently fold the chopped peaches into the batter, distributing them evenly without breaking them up.
- Prepare pan and assemble: Grease a 9-inch springform pan generously with nonstick cooking spray. Pour the batter evenly into the pan, then sprinkle the brown butter streusel evenly over the top.
- Bake the cake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove the cake from the oven and place it on a cooling rack.
- Cool the cake: Allow the cake to cool in the pan for about 30 minutes. Then carefully remove the sides of the springform pan.
- Make the honey glaze: In a small bowl, whisk together confectioners’ sugar, honey, vanilla bean paste, and 1 tablespoon of milk until smooth. Add additional milk if needed to reach a drizzleable consistency.
- Glaze and serve: Drizzle the honey glaze over the cooled cake. Cut into slices and serve.
Notes
- Use ripe, juicy peaches for the best flavor and sweetness.
- Make sure the ricotta and eggs are at room temperature to ensure a smooth batter.
- If you don’t have vanilla bean paste, pure vanilla extract can be substituted.
- The brown butter adds a rich, nutty flavor – don’t skip browning it properly.
- Store leftovers covered in the refrigerator for up to 3 days.
- To keep the cake moist, bring it to room temperature before serving if refrigerated.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
