Peach Ricotta Cake

Steps

1. 1

   Position a rack in the center of the oven and heat the oven to 350°F (180 °C). Butter a 9-inch round cake pan and line it with parchment paper.

2. 2

   Slice the peaches into ½-inch-thick slices. Chop about one-quarter of the sliced peaches into ½-inch pieces and set those pieces aside.

3. 3

   In a large bowl or the bowl of a stand mixer, add the 1 cup of sugar. Zest the lemon over the sugar, then rub the zest into the sugar with your fingers to release its oils.

4. 4

   Add the softened butter and mix on medium-high speed until light and fluffy, about 3 minutes.

   Start 3-minute timer
5. 5

   Add the eggs one at a time, mixing for 30 seconds between additions.

   Start 30-second timer
6. 6

   Add the ricotta, vanilla extract, and kosher salt. Mix until the mixture is smooth and emulsified, about 30 seconds.

   Start 30-second timer
7. 7

   Add the flour, baking powder, and baking soda. Using a flexible spatula, fold until the batter is well-combined and smooth, scraping the bottom and sides of the bowl.

8. 8

   Fold the chopped peach pieces into the batter.

9. 9

   Spoon the batter into the prepared pan and smooth the top with an offset spatula or spoon. Tap the pan on the counter a few times to release any large air bubbles.

10. 10

    Arrange the remaining peach slices over the batter in a single layer. Sprinkle the remaining 2 teaspoons of sugar over the top.

11. 11

    Bake until the cake is puffed and golden and a tester inserted into the center comes out clean, 50 to 60 minutes.

    Start 1-hour timer
12. 12

    Set the pan on a wire rack and cool for about 15 minutes. Invert the cake onto a plate, remove the parchment, and invert it again onto a wire rack so it is peach-side up.

    Start 15-minute timer
13. 13

    Let the cake cool completely, then slice it into wedges and serve.