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A slice of peach upside down ricotta cake on a plate with a fork. There are two peaches and the full cake in the background.

Peach Upside Down Ricotta Cake

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!
5 from 1 vote
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Course: Cake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 slices
Author: Jamie

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.

Notes

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. 

Nutrition

Serving: 1slice | Calories: 631kcal | Carbohydrates: 78g | Protein: 12g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 510mg | Potassium: 227mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1262IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 2mg
Calories: 631kcal
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