Peach Upside Down Ricotta Cake
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This peach upside down ricotta cake is melt-in-your-mouth moist, buttery, and packed with caramelized peaches. This peach ricotta cake is simple to make and perfect for summer days when peaches are in season! Top with ice cream and whipped topping (maybe a sprinkle of cinnamon) for the yummiest peach dessert!
My husband’s favorite fruit is the peach. Honestly, it may be one of his rare favorite parts of summer since he is through and through a winter guy. So, I always stock up on peaches when I get to the grocery store so my family can devour this beloved fruit!
I have had a container of unopened ricotta cheese sitting in the back of my fridge and knew I wanted to make a ricotta cake with it. And that’s how this deliciously sweet summer cake was born!
This cake is truly so easy to make. If you’ve never made an upside down cake before, let this one be your invitation. The brown sugar sauce caramelizes the peaches beautifully and slightly soaks into the cake which just adds even more sweet flavor!
This cake is best enjoyed warm with ice cream and whipped cream. Seriously, this is going to become a summer fave! Perfect for gatherings and summer celebrations.
Looking for other summer desserts? Check these out:
- Sourdough S’mores Cookies
- Sourdough Strawberry Shortcake
- Lemon Curd Cheesecake
- Blueberry Lemon Olive Oil Cake
Ingredients
Below are the ingredients for this amazing cake. Make sure the ingredients (ricotta cheese, eggs, and butter) are room temperature to ensure a moist, fluffy cake. Cold ingredients result in a dense cake.
Step-By-Step Instructions
Here’s a quick overview with photos to show you the process of how to make the peach upside down cake. For specific quantities, see the recipe card below.
Preheat your oven to 350 degrees Fahrenheit and prepare a round cake pan by greasing it and lining the bottom with parchment paper.
Slice your peaches and arrange them in a circular pattern across the bottom of the pan. This will become the top of the cake once it’s flipped.
In a small saucepan, melt the butter, then stir in the brown sugar and cinnamon. Let it bubble for a minute until smooth and pour it over the peaches.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside for now.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add in the ricotta cheese and mix until smooth.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually mix the dry ingredients into the wet until just combined. The batter will be thick and creamy.
Gradually mix the dry ingredients into the wet until just combined. The batter will be thick and creamy.
Spoon the batter over the peach layer and gently spread it out evenly to the edges.
Bake for 55-65 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool for a bit in the pan, then carefully invert it onto a serving plate. Peel off the parchment and allow it to cool before slicing and serving. Top with whipped cream and ice cream!
Equipment for the Peach Upside Down Cake
- 9-inch round cake pan or springform pan
- Parchment paper
- Mixing bowls (medium + large)
- Small saucepan (for the brown sugar topping)
- Whisk
- Electric hand mixer or stand mixer
- Spatula or spoon
- Offset spatula (optional, for spreading the batter)
- Knife (for slicing peaches)
- Cooling rack
- Serving plate (for inverting the cake)
Tips for Making This Peach Upside Down Ricotta Cake THE BEST!
- Grease the heck out of the cake pan. I’m talking grease the bottom, the sides, and the top of the parchment paper that you add at the bottom of the pan. I let the cake cool slightly and then run a butter knife around the edges of the cake before inverting on a plate. This helps the cake come out smooth and in shape.
- Use room temperature ingredients. The ricotta cheese, butter, and eggs should all be room temperature. This ensure a moist, fluffy cake instead of a dry, crumbly dense one.
- Don’t overmix. I use an electric hand mixer when I cream the butter and sugar and add the wet ingredients. However, when it is time to combine the wet and dry ingredients, I use a spatula to hand mix the batter to ensure that It’s not overmixed.
Storage
This cake is best enjoyed fresh out of the oven the day it is made! Store leftovers in an airtight container at room temperature for up to 2 days.
Peach Upside Down Ricotta Cake
Ingredients
Brown Sugar Peach Topping:
- 1/4 cup salted butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 peaches sliced
Ricotta Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 3/4 cup salted butter room temperature
- 1 1/2 cups full-fat ricotta cheese room temperature
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
Preheat oven:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Slice the peaches.
Arrange the peaches:
- Lay the sliced peaches in a circular pattern on the bottom of the prepared cake pan.
Make the brown sugar topping:
- In a small saucepan, melt 1/4 cup salted butter over medium heat. Stir in the brown sugar and cinnamon. Cook for 1–2 minutes until smooth and bubbling. Pour evenly over the sliced peaches in the pan.
Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar:
- In a large bowl, use an electric mixer to beat 3/4 cup softened butter with the granulated sugar until light and fluffy, about 2–3 minutes.
Add ricotta and eggs:
- Beat in the ricotta cheese until smooth. Add eggs one at a time, beating well after each. Mix in the vanilla extract.
Combine wet and dry:
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix. I use a rubber spatula to combine all the batter to ensure it's not overmixed.
Bake:
- Spoon the batter over the peach and brown sugar layer and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool and invert:
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving plate. Peel off the parchment paper. Let cool completely before slicing.
This cake warm out of the oven with ice cream and whipped cream is what summer dreams are made of! Seriously, you’ve got to make this peach upside-down cake! The ricotta adds so much moisture and tender crumb to the cake!