The Best One-Bowl Ricotta Peach Cake: A Moist Spelt Flour Summer Delight

Welcome to your new favorite summer dessert! This incredible one-bowl Peach Cake is designed for ease and maximum flavor. Crafted with wholesome spelt flour and the secret ingredient – creamy ricotta cheese – it’s topped with a generous layer of sweet, juicy peaches. The result is a cake with an irresistibly light and fluffy texture, crowned with a golden brown and subtly crispy top. It’s truly the perfect treat for any summer occasion, from backyard barbecues to quiet afternoons on the porch.

While the star of the show might be those luscious peaches, the real magic behind this cake’s unparalleled moistness and tender crumb lies in the ricotta cheese. This soft, creamy dairy ingredient works wonders, much like in our beloved blueberry cake and this unique rosemary grape ricotta cake. Ricotta adds a delicate richness without overpowering the natural sweetness of the peaches, ensuring every bite is a delightful experience.

What sets this peach dessert apart is a light dusting of sugar sprinkled over the surface before baking. As the cake bakes, this sugar caramelizes, forming a thin, slightly crunchy, golden-brown crust. This subtle crispy texture provides a beautiful contrast to the incredibly soft and fluffy cake beneath, creating a harmonious blend of textures that will have you reaching for a second slice.

For an elevated experience, I highly recommend serving this delightful cake warm. The warmth enhances the aroma of the peaches and the subtle notes of vanilla, making it even more comforting. Pair it with a generous scoop of classic vanilla ice cream, or for an extra special indulgence, try it with our homemade s’mores ice cream. The cold, creamy ice cream melting into the warm, tender cake is pure bliss!

*This recipe has been a long-standing favorite since its original publication in July 2019. We’ve recently refreshed this post with brand new photos, updated text for clarity and enhanced instructions, and made a few minor adjustments to the recipe to ensure it’s even more perfect for you to enjoy.

Why You’ll Fall in Love with This Ricotta Peach Cake Recipe

• Effortless One-Bowl Wonder: Say goodbye to multiple dirty dishes! This recipe is incredibly simple, requiring just one bowl, a whisk, and a spatula. No electric mixer is needed, making cleanup a breeze and baking a joy.
• Perfectly Easy Summer Dessert: With less than 10 essential ingredients and a mere 10 minutes of active prep time, this cake is your go-to for a quick, impressive, and utterly delicious summer treat. Spend less time in the kitchen and more time enjoying the sunshine!
• Unbelievably Moist & Fluffy: Thanks to the inclusion of ricotta cheese, this cake boasts an exceptionally soft and tender crumb. It remains beautifully moist and fluffy for days, making it ideal for making ahead or enjoying throughout the week.

Key Ingredients for Your Perfect Peach Cake

Crafting a truly exceptional cake starts with understanding each ingredient’s role. Here’s a closer look at what makes this ricotta peach cake so special:

• Peaches: You’ll need two ripe, firm peaches for this recipe. Their natural sweetness and vibrant color are essential. Slice them thinly, about ⅛-inch thick, to ensure they bake evenly and create a beautiful, even layer on top of the cake without sinking into the batter. While fresh peaches are highly recommended for the best flavor and texture, we’ll discuss alternatives like frozen or canned later in our FAQ.
• Spelt Flour: I absolutely adore baking with spelt flour! It’s an ancient grain that’s a fantastic whole-grain alternative to all-purpose flour. Spelt lends a subtle, nutty flavor and a wonderfully tender texture to baked goods, often making them feel lighter than traditional whole wheat. Its versatility shines in recipes like these spelt banana muffins. If you don’t have spelt, all-purpose flour can be substituted, but the unique character of spelt is truly worth experiencing.
• Ricotta: This mild, creamy Italian cheese is the secret weapon for an incredibly moist cake. Unlike heavier cheeses, ricotta adds a delicate richness and a tender crumb without imparting a strong cheesy flavor. For optimal results in baking, always use full-fat or whole milk ricotta. The higher fat content contributes significantly to the cake’s luxurious texture and prevents it from drying out. Ensure it’s at room temperature for smooth incorporation.
• Oil: Extra virgin olive oil is my preferred choice here, as it contributes to the cake’s moistness and tender crumb, and it offers a subtle depth of flavor that complements the peaches beautifully. However, if you prefer, you can use a lighter olive oil or any neutral-flavored oil like grapeseed, canola, or vegetable oil.
• Eggs: Essential for both structure and moisture, large eggs bind the ingredients, contribute to the cake’s rise, and add a rich flavor. For a well-emulsified batter and a fluffier cake, ensure your eggs are at room temperature before mixing.
• Vanilla Extract: Always opt for pure vanilla extract over artificial. Pure vanilla significantly enhances the overall flavors of the cake, adding a warm, aromatic note that brings all the ingredients together.
• Cane Sugar: This recipe calls for 1 cup plus 1 tablespoon of cane sugar. The majority sweetens the cake batter, while the extra tablespoon is sprinkled on top to create that desirable thin, crispy, golden-brown crust. Cane sugar provides a clean sweetness. You can also use granulated sugar, or for an even coarser, crunchier top, turbinado sugar works wonderfully.
• Baking Powder: This chemical leavening agent is crucial for giving the cake its lift and airy texture. Ensure your baking powder is fresh for the best rise.
• Salt: A pinch of salt is vital in baking. It balances the sweetness of the sugar, enhances the flavors of all the other ingredients, and brings a subtle depth to the cake. I typically use kosher salt, but table salt works just as well.

How to Make This Delicious One-Bowl Ricotta Peach Cake

Get ready for a super easy baking experience! This cake comes together with minimal fuss, leaving you more time to enjoy the delicious results.

1. First, preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan to ensure your cake releases easily.
2. In a large mixing bowl, combine the 1 cup of cane sugar and the olive oil. Whisk them together until well combined and smooth.
3. Next, whisk in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth, emulsified batter.
4. Now, add the ricotta cheese and vanilla extract to the wet ingredients. Whisk until mostly combined. Don’t worry if the mixture appears a little lumpy from the ricotta; this is perfectly normal and won’t affect the final texture.

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5. Add the spelt flour, baking powder, and salt to the wet ingredients. Gently stir with a spatula until just incorporated. Be careful not to overmix the batter; overmixing can develop the gluten too much, leading to a tough cake. A few streaks of flour are fine.
6. Pour the prepared batter evenly into your greased 9-inch springform pan. Carefully arrange the thinly sliced peach pieces in a single layer over the top of the batter. Finally, sprinkle the remaining tablespoon of sugar over the peaches. This will create that delightful crispy, golden crust.

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7. Bake for 38-42 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The top should be beautifully golden brown and firm to the touch.
8. Allow the cake to cool slightly in the pan before carefully removing the springform sides. Serve warm with your favorite ice cream, or let it cool completely on a wire rack before storing.

Storage and Freezing Tips for Your Peach Cake

To keep your ricotta peach cake as fresh and delicious as possible, proper storage is key:

• Room Temperature: This cake is best stored in an airtight container at room temperature. It will remain wonderfully moist and tender for 3-4 days. Placing a paper towel inside the container can help absorb any excess moisture and keep the top crispy.
• Refrigeration: If you need to extend its shelf life, you can store the cake in the refrigerator for up to 7 days. Make sure it’s in an airtight container to prevent it from drying out or absorbing odors from other foods. Bring it back to room temperature or gently warm a slice before serving for the best texture and flavor.
• Freezing Whole Cake: To freeze the entire cake, first ensure it’s completely cooled. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place the well-wrapped cake in a large resealable freezer bag or an airtight container. It can be stored in the freezer for 2-3 months.
• Freezing Individual Slices: For convenient single servings, slice the cooled cake and place individual pieces in a single layer on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours), then transfer the frozen slices to a freezer-safe container or bag, separating layers with parchment paper.
• Defrosting: To defrost, simply transfer the cake (whole or slices) to the refrigerator overnight, or allow it to come to room temperature on the counter for a few hours. You can gently warm slices in the microwave or oven for a “freshly baked” experience.

Frequently Asked Questions About This Peach Cake

Expert Tips for the Best Ricotta Peach Cake

• Room Temperature Ingredients are Key: For a beautifully smooth batter and an optimally fluffy cake, ensure your eggs and ricotta are at room temperature. Cold ingredients don’t emulsify as well with oil and sugar, leading to a less uniform batter and potentially a denser cake. Plan ahead by taking them out of the refrigerator about 30-60 minutes before you start baking.
• Precision Peach Slices: Aim for peach slices that are consistently ⅛-inch thick. If the slices are too thick, they can be quite heavy and may sink into the cake batter as it bakes, rather than remaining beautifully on top. Thin slices also ensure even cooking and distribution of peach flavor.
• To Peel or Not to Peel: I personally prefer to leave the peach skins on for added color, fiber, and a rustic appeal. The skins soften beautifully during baking and are barely noticeable. However, if you prefer a completely smooth texture, feel free to peel your peaches before slicing.
• Flour Choice Matters: While spelt flour offers a unique flavor and texture, all-purpose white flour is a perfectly acceptable 1:1 substitute for this recipe. However, I strongly advise against using whole wheat flour, as its higher protein content and coarser texture will result in a cake that is noticeably denser and less tender.
• Sweetener Alternatives: This recipe uses cane sugar, but you have options! Coconut sugar can be used for a slightly less sweet, more caramel-like flavor, or regular granulated sugar will work perfectly fine as a direct substitute.
• Don’t Skip the Sugar Sprinkle: While optional, that final sprinkle of sugar over the peaches before baking is highly recommended. It’s what creates that delightful crispy, golden-brown crust that adds another layer of texture and visual appeal to the cake.
• Versatile with Other Fruits: This ricotta cake recipe is wonderfully adaptable! Feel free to experiment with other seasonal fruits. It works beautifully with plums, nectarines, apricots, cherries, or a mix of berries (strawberries, blueberries, raspberries) for different flavor profiles.
• Pan Color Awareness: Be mindful of the color of your cake pan. Darker pans absorb more heat and can cause the cake to bake and brown faster than lighter-colored pans. If you’re using a dark pan, you might want to reduce the oven temperature by 25°F (about 15°C) or start checking for doneness a few minutes earlier to prevent over-browning.

More Delicious Peach Recipes to Explore

If you love peaches as much as we do, you’ll definitely want to try these other fantastic recipes:

• Healthy Peach Crisp Bars
• Summer Peach Salad with Blueberries
• Dairy-Free Frozen Peach Cream Pie

If you bake this delightful one-bowl ricotta peach cake, I would absolutely love to hear what you think! Please share your thoughts and comments below.

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