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Peach Upside-Down Ricotta Cake: Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches.

Peach Upside-Down Ricotta Cake | www.diethood.com | Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches. | #recipe #upsidedowncake #peaches



You guys, Happy Monday!

Please excuse this photo-shoot fail. I had to rush. Kids were screaming, laundry was piling, stomach was growling, and there was ricotta cake in mah face.

By the way, this recipe?? Brought to you by; because I missed cake…a lot! 

Let’s be real. Summer is ON full force. I don’t care if Target went back-to-school-supplies-crazy, and that my Pumpkin Pie Cinnamon Rolls recipe was the most visited page on zee bloggy these past few days. I don’t see any of that. And I’m not in denial. FALL is NOT here. Yet.

Let’s continue to celebrate summer with peaches. On a cake!
I just don’t think life would be rightly fair if we went an entire summer without cake, you know?

Peach Upside-Down Ricotta Cake | www.diethood.com | Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches. | #recipe #upsidedowncake #peaches

The other day, I sat above the sink for about 5.38 minutes, eating peaches. I’m a little OCD about clean floors and such, so licking the peach-juice off my hands above the sink is usually the thing I do.

There I was, slurping the juice and munching on the sweet, a bit sour, perfectly firm peach when it just clicked. I need cake – said the little voice in my head. I tried to ignore it, but it’s MUCHO bigger than me.
And having Wilson-Phillips on repeat inspired me even more to make it. Not sure how 90’s music and peaches relate, but it is what it is.

In other words… I don’t know how else to say this, and I don’t wanna beg, buuuut, meet your new favorite upside-down ricotta cake!  I know, that was very obnoxious, but I really like it!! It feels good, it smells SO good, and it tastes SO, SO, SO GOOD! Was that good enough to make you wanna make it YOUR new favorite cake??

Peach Upside-Down Ricotta Cake | www.diethood.com | Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches. | #recipe #upsidedowncake #peaches

Here’s the plan. I know it’s hot, but fire up the oven and go downstairs to do laundry while the cake bakes. It’s always cold downstairs. Then, when you come back up, you can eat cake while folding laundry. FUUUUUN! {insert sarcasm emoji here}
Just what you thought grown-up life would be like… Keep dreaming BIG!

Let’s have a great week!

ENJOY!

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Peach Upside-Down Ricotta Cake
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches.
Servings: 8
Calories: 209 kcal
Ingredients
  • 2 to 3 peaches , halved, peeled, pitted and sliced into 1/4-inch half moons
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon corn starch
  • 1 to 2 tablespoons light brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter , softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons lemon zest
  • 2 teaspoons pure vanilla extract
  • 1/2 cup ricotta cheese
  • blueberry-preserves juice (optional)
Instructions
  1. Preheat oven to 375.
  2. Grease an 8-inch cake pan or springform pan with baking spray. Line a baking sheet with foil and set the springform pan on the baking sheet.
  3. Arrange the sliced peaches on the bottom of the cake pan.
  4. In a small mixing bowl, combine lemon juice and corn starch; mix until thoroughly combined.
  5. Drizzle lemon mixture over peaches.
  6. Sprinkle brown sugar over peaches; set aside.
  7. In a small mixing bowl, whisk together flour, baking powder, and baking soda; set aside.
  8. In your mixer's bowl, cream together butter and sugar until smooth, light and fluffy.
  9. Add egg and continue to beat until completely combined.
  10. Mix in zest and vanilla.
  11. Set mixer on "low" and add flour mixture in batches, alternating with ricotta, and beginning and ending with flour.
  12. Continue to beat until well combined.
  13. Pour batter over peaches.
  14. Using an offset spatula, gently spread the batter evenly and smooth it out.
  15. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  16. Let completely cool.
  17. Remove cake by covering up the pan tightly with a serving dish and invert so that the side with peaches is up.
  18. Drizzle with blueberry-preserves juice.
  19. Cut and serve.
Recipe Notes

RECIPE SOURCE: DIETHOOD If using a springform pan, line a baking sheet with foil and set the springform pan on the baking sheet, then bake.

WW SmartPoints: 9

Nutrition Facts
Peach Upside-Down Ricotta Cake
Amount Per Serving
Calories 209 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 105mg 4%
Potassium 136mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 16g
Protein 4g 8%
Vitamin A 7.9%
Vitamin C 4.1%
Calcium 5.2%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

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24 Responses
  1. andrea

    Just made this, but the dough was really dry.. There aren’t really any wet ingredients in the recipe! My cake is in the oven and I’m really hoping it turns out.
    You should leave a note that the springform needs a baking sheet and foil, in (or at the top) of the recipe. I didn’t see the note till it was too late.

  2. If this is a photo-shoot fail, all my posts are high school dropouts. :p

    This cake is luscious!! And thank you for sticking to the calendar; there’s still a lot of summer left.

  3. Photography fail? I think not! The white peaches have been so amazing this year. And, yeah, fall is like two months away. And I’m hoping for a really warm fall and winter. Fingers crossed!

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I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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