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Peach Upside-Down Ricotta Cake: Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches.
You guys, Happy Monday!
Please excuse this photo-shoot fail. I had to rush. Kids were screaming, laundry was piling, stomach was growling, and there was ricotta cake in mah face.
By the way, this recipe?? Brought to you by; because I missed cake…a lot!
Let’s be real. Summer is ONfull force. I don’t care if Target went back-to-school-supplies-crazy, and that my Pumpkin Pie Cinnamon Rolls recipe wasthe most visited page on zee bloggy these past few days. I don’t see any of that. And I’m not in denial. FALL is NOThere. Yet.
Let’s continue to celebrate summer with peaches. On a cake!
I just don’t think life would be rightly fair if we went an entire summer without cake, you know?
The other day, I sat above the sink for about 5.38 minutes, eating peaches. I’m a little OCD about clean floors and such, so licking the peach-juice off my hands above the sink is usually the thing I do.
There I was, slurping the juice and munching on the sweet, a bit sour, perfectly firm peach when it just clicked. I need cake – said the little voice in my head. I tried to ignore it, but it’s MUCHO bigger than me.
And having Wilson-Phillips on repeat inspired me even more to make it. Not sure how 90’s music and peaches relate, but it is what it is.
In other words… I don’t know how else to say this, and I don’t wanna beg, buuuut, meet your new favorite upside-down ricotta cake! I know, that was very obnoxious, but I really like it!! It feels good, it smells SO good, and it tastes SO, SO, SO GOOD! Was that good enough to make you wanna make it YOURnew favorite cake??
Here’s the plan. I know it’s hot, but fire up the oven and go downstairs to do laundry while the cake bakes. It’s always cold downstairs. Then, when you come back up, you can eat cake while folding laundry. FUUUUUN! {insert sarcasm emoji here}
Just what you thought grown-up life would be like… Keep dreaming BIG!
Let’s have a great week!
ENJOY!
Katerina | Diethood
Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches.
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Servings : 8
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Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Ingredients
- 2 to 3 peaches , halved, peeled, pitted and sliced into 1/4-inch half moons
- 1 teaspoon fresh lemon juice
- 1 teaspoon corn starch
- 1 to 2 tablespoons light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter , softened
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons lemon zest
- 2 teaspoons pure vanilla extract
- 1/2 cup ricotta cheese
- blueberry-preserves juice (optional)
Instructions
Preheat oven to 375.
Grease an 8-inch cake pan or springform pan with baking spray. Line a baking sheet with foil and set the springform pan on the baking sheet.
Arrange the sliced peaches on the bottom of the cake pan.
In a small mixing bowl, combine lemon juice and corn starch; mix until thoroughly combined.
Drizzle lemon mixture over peaches.
Sprinkle brown sugar over peaches; set aside.
In a small mixing bowl, whisk together flour, baking powder, and baking soda; set aside.
In your mixer’s bowl, cream together butter and sugar until smooth, light and fluffy.
Add egg and continue to beat until completely combined.
Mix in zest and vanilla.
Set mixer on “low” and add flour mixture in batches, alternating with ricotta, and beginning and ending with flour.
Continue to beat until well combined.
Pour batter over peaches.
Using an offset spatula, gently spread the batter evenly and smooth it out.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let completely cool.
Remove cake by covering up the pan tightly with a serving dish and invert so that the side with peaches is up.
Drizzle with blueberry-preserves juice.
Cut and serve.
Notes
RECIPE SOURCE: DIETHOOD If using a springform pan, line a baking sheet with foil and set the springform pan on the baking sheet, then bake.
Nutrition
Calories: 209 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 43 mg | Sodium: 105 mg | Potassium: 136 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 395 IU | Vitamin C: 3.4 mg | Calcium: 52 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Categories:
- 4th of July
- Breakfast
- Desserts
- Holidays
- Snacks
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