Go Back
–+ servings
Print Recipe
5 from 2 votes

Peach Ricotta Cake with Brown Butter Streusel

Recipe from Two Peas and Their Pod

This moist and tender Peach Ricotta Cake is packed with juicy peaches, topped with a nutty brown butter streusel, and finished with a sweet honey glaze. Perfect for breakfast, brunch, or dessert during peach season!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: brown butter, honey, peach, ricotta cheese
Servings: 12
Calories: 394kcal

Ingredients

For the brown butter streusel:

  • 4 tablespoons butter, cut into pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar

For the cake:

  • 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, 2-3 peaches

For the honey glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons whole milk

Instructions

  • Preheat the oven to 350 degrees F.
  • First, make the streusel topping. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl and let cool to room temperature. Add the flour and sugar and stir until well combined. Place in the fridge while you make the cake.
  • In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Set aside.
  • In a medium bowl, whisk together the ricotta cheese, eggs, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
  • Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the peaches.
  • Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
  • Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
  • While the cake is cooling make the honey glaze. In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and milk together until smooth. I always start with 1 tablespoon of milk and then add more if necessary.
  • Drizzle the glaze over the cooled cake. Cut the cake into slices and serve!

Notes

How to Store:
  • Room Temperature: Keep leftovers covered at room temp for 1 day.
  • Refrigerate: For longer storage, place in an airtight container and refrigerate for up to 4 days.
  • Freeze: Freeze slices for up to 2 months. Wrap well and thaw in the fridge overnight.

Nutrition

Calories: 394kcal | Carbohydrates: 56g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 87mg | Sodium: 175mg | Potassium: 173mg | Fiber: 1g | Sugar: 38g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg