Peach Ricotta Cake with Brown Butter Streusel

Peach Ricotta Cake with Brown Butter Streusel is the perfect summer dessert that combines the juicy sweetness of ripe peaches with the rich creaminess of ricotta cheese. This delightful treat is topped with a nutty, caramel-scented brown butter streusel and finished with a delicate honey glaze. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a unique dessert, this cake is sure to impress. It’s moist, flavorful, and easy to prepare, making it a must-bake recipe for peach season and beyond.

Why You’ll Love This Peach Ricotta Cake

This Peach Ricotta Cake isn’t just a dessert; it’s an experience. The ricotta makes the cake incredibly moist and tender, while the peaches provide bursts of juicy flavor in every bite. The brown butter streusel adds a satisfying crunch and depth of flavor, and the honey glaze ties everything together with a hint of floral sweetness. Perfect for summer gatherings, this cake is easy to make, stunning to serve, and even better to eat.

Ingredients

For the Brown Butter Streusel:

  • 4 tablespoons unsalted 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 ripe peaches (about 2–3 medium peaches)

For the Honey Glaze:

  • 1 cup confectioners’ sugar

  • 1 tablespoon honey

  • 1/2 teaspoon pure vanilla extract

  • 1 to 2 tablespoons whole milk

Step-by-Step: How to Make Peach Ricotta Cake

  1. Preheat your oven to 350°F (175°C).

  2. Make the streusel: In a medium saucepan, melt the butter over medium heat until it foams, turns golden brown, and smells nutty (about 5–7 minutes). Pour it into a bowl and let it cool to room temperature. Stir in the flour and sugar until crumbly. Refrigerate while preparing the cake.

  3. Prepare the dry mix: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

  4. Mix wet ingredients: In a separate bowl, combine the ricotta, eggs, and vanilla extract, whisking until the mixture is smooth and well blended.

  5. Combine and fold: Stir the ricotta mixture into the dry ingredients just until incorporated—do not overmix. Gently fold in the chopped peaches.

  6. Assemble: Grease a 9-inch springform pan. Pour the batter into the pan, smoothing it out. Sprinkle the streusel topping evenly over the batter.

  7. Bake: Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool: Let the cake cool in the pan for 30 minutes, then carefully remove the springform ring.

  9. Prepare the glaze: In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and 1 tablespoon of milk. Add more milk as needed until the glaze reaches your desired consistency.

  10. Finish and serve: Drizzle the glaze over the cooled cake. Slice and enjoy!

Helpful Tips

  • Always use ripe, fresh peaches for the most vibrant flavor and best texture.

  • Avoid overmixing the batter to ensure a soft, tender crumb.

  • Let the brown butter cool before combining it with the streusel ingredients to maintain a crumbly texture.

  • Use a springform pan for easy removal, or a well-greased 9-inch cake pan if needed.

  • Test doneness with a toothpick—it should come out clean or with a few moist crumbs.

Substitutions And Variations

  • Fruits: Swap out peaches for nectarines, apricots, or even berries.

  • Dairy: Substitute ricotta with Greek yogurt or mascarpone for a different flavor profile.

  • Flavor twist: Add a pinch of nutmeg or cardamom for extra spice.

  • Add crunch: Mix chopped nuts like pecans or almonds into the streusel.

  • Gluten-Free: Use a 1:1 gluten-free flour substitute for a celiac-friendly dessert.

Storage Instructions

  • Room Temperature: Store covered for up to 1 day.

  • Refrigerator: Store in an airtight container in the fridge for up to 4 days.

  • Freezer: Wrap individual slices tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutritional Information

Peach Ricotta Cake

  • Calories: 394 kcal

  • Carbohydrates: 56g

  • Protein: 7g

  • Fat: 16g

  • Saturated Fat: 9g

  • Cholesterol: 87mg

  • Sodium: 175mg

  • Potassium: 173mg

  • Fiber: 1g

  • Sugar: 38g

  • Vitamin A: 626 IU

  • Vitamin C: 1mg

  • Calcium: 110mg

  • Iron: 1mg

Serving Suggestions

Enjoy this cake warm or at room temperature, topped with a fluffy dollop of whipped cream or a creamy scoop of vanilla ice cream. It pairs beautifully with a hot cup of coffee or a chilled glass of dessert wine, making it a perfect addition to both casual brunches and elegant dinner parties.

Frequently Asked Questions About Peach Ricotta Cake

Can I use canned peaches?
Yes! Just be sure to drain them thoroughly and pat dry to prevent excess moisture from affecting the texture.

Can this cake be made ahead?
Definitely. In fact, the flavors intensify overnight. Refrigerate and glaze it just before serving for best results.

What ricotta should I use?
Whole milk ricotta is ideal for a rich, creamy texture. Low-fat versions work, but the result may be less moist.

How can I tell the cake is done?
Insert a toothpick into the center. If it comes out clean or with only a few moist crumbs, your cake is ready.

Can I make this gluten-free?
Absolutely. A 1:1 gluten-free flour substitute will work beautifully for a gluten-free version of this cake.

Conclusion

Thank you so much for stopping by and trying this Peach Ricotta Cake with Brown Butter Streusel! It’s one of those recipes that brings pure joy with every bite—soft, sweet, and full of summery goodness. I hope it becomes a favorite in your kitchen just as it is in mine. Whether you’re baking for a loved one or treating yourself, this cake is always a good idea. Wishing you many delicious moments and happy baking!

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Peach Ricotta Cake with Brown Butter Streusel

Peach Ricotta Cake with Brown Butter Streusel


  • Author: lisa
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x

Description

Peach Ricotta Cake with Brown Butter Streusel is a soft, moist cake loaded with fresh peaches, topped with nutty streusel, and finished with a sweet honey glaze. A perfect treat for summer gatherings, brunch, or afternoon coffee.


Ingredients

Scale

For the Brown Butter Streusel

4 tbsp unsalted 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 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups whole milk ricotta cheese

3 large eggs, room temperature

1 1/2 tsp pure vanilla extract

1/2 cup unsalted butter, melted and cooled

1 3/4 cups chopped fresh peaches (about 23 peaches)

For the Honey Glaze

1 cup confectioners’ sugar

1 tbsp honey

1/2 tsp pure vanilla extract

12 tbsp whole milk


Instructions

  • Preheat your oven to 350°F (175°C).

  • Make the streusel: In a medium saucepan, melt the butter over medium heat until it foams, turns golden brown, and smells nutty (about 5–7 minutes). Pour it into a bowl and let it cool to room temperature. Stir in the flour and sugar until crumbly. Refrigerate while preparing the cake.

  • Prepare the dry mix: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

  • Mix wet ingredients: In a separate bowl, combine the ricotta, eggs, and vanilla extract, whisking until the mixture is smooth and well blended.

  • Combine and fold: Stir the ricotta mixture into the dry ingredients just until incorporated—do not overmix. Gently fold in the chopped peaches.

  • Assemble: Grease a 9-inch springform pan. Pour the batter into the pan, smoothing it out. Sprinkle the streusel topping evenly over the batter.

  • Bake: Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.

  • Cool: Let the cake cool in the pan for 30 minutes, then carefully remove the springform ring.

  • Prepare the glaze: In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and 1 tablespoon of milk. Add more milk as needed until the glaze reaches your desired consistency.

  • Finish and serve: Drizzle the glaze over the cooled cake. Slice and enjoy!

Notes

Use ripe peaches for the best flavor.

Don’t overmix the batter to keep it soft and tender.

You can use Greek yogurt or mascarpone in place of ricotta.

Cake can be made a day ahead and glazed before serving.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes

Nutrition

  • Serving Size: 1 slice
  • Calories: 394
  • Sugar: 38g
  • Carbohydrates: 56g
  • Protein: 7g

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