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Peach Ricotta Cake with Brown Butter Streusel and Honey Glaze Recipe

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4.4 from 45 reviews

This Peach Ricotta Cake with Brown Butter Streusel is a moist, flavorful dessert that combines the creamy texture of ricotta cheese with fresh peaches and a nutty brown butter streusel topping. Finished with a delicate honey glaze, this cake is perfect for a delightful afternoon treat or a special occasion dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings

Ingredients

Brown Butter Streusel:

  • 4 tablespoons butter, cut into pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar

Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk ricotta cheese
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 3/4 cups chopped peaches (2-3 peaches)

Honey Glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons whole milk

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
  2. Make Brown Butter Streusel: In a medium saucepan over medium heat, melt the butter while stirring often. Continue cooking until it foams, smells nutty, and the butter browns, about 5 to 7 minutes. Transfer the browned butter to a bowl and cool to room temperature. Add the flour and sugar to the browned butter and mix until fully combined. Refrigerate the streusel while preparing the cake batter.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well blended. Set aside.
  4. Combine Wet Ingredients: In a medium bowl, whisk the ricotta cheese, eggs, and vanilla extract until smooth. Gradually whisk in the cooled melted butter until fully incorporated.
  5. Make Cake Batter: Add the ricotta mixture to the dry ingredients and gently stir with a spatula until just combined, taking care not to overmix. Fold in the chopped peaches carefully.
  6. Prepare Pan and Assemble: Generously grease a 9-inch springform pan with nonstick cooking spray. Pour the batter evenly into the pan, then sprinkle the chilled streusel topping evenly over the batter.
  7. Bake the Cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a cooling rack. Allow the cake to cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
  8. Make Honey Glaze: While the cake cools, whisk together the confectioners’ sugar, honey, vanilla extract, and 1 tablespoon of milk in a small bowl until smooth. Add additional milk in small increments if needed to achieve a drizzle consistency.
  9. Glaze and Serve: Drizzle the honey glaze evenly over the cooled cake. Slice and serve for a delicious, moist, and flavorful treat.

Notes

  • Storage at Room Temperature: Keep leftover cake covered at room temperature for up to 1 day.
  • Refrigeration: For longer freshness, store the cake in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze slices of the cake wrapped well for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/peach-ricotta-cake-with-brown-butter-streusel-and-honey-glaze-recipe/