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+ servings

Peach Upside-Down Ricotta Cake

9 9 9
WW Freestyle: 8
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Fluffy and delicious, lightened-up upside-down cake made with ricotta cheese and fresh peaches.
Servings: 8
Calories: 209


  • 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)


  • Preheat oven to 375.
  • 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.
  • Arrange the sliced peaches on the bottom of the cake pan.
  • In a small mixing bowl, combine lemon juice and corn starch; mix until thoroughly combined.
  • Drizzle lemon mixture over peaches.
  • Sprinkle brown sugar over peaches; set aside.
  • In a small mixing bowl, whisk together flour, baking powder, and baking soda; set aside.
  • In your mixer's bowl, cream together butter and sugar until smooth, light and fluffy.
  • Add egg and continue to beat until completely combined.
  • Mix in zest and vanilla.
  • Set mixer on "low" and add flour mixture in batches, alternating with ricotta, and beginning and ending with flour.
  • Continue to beat until well combined.
  • Pour batter over peaches.
  • Using an offset spatula, gently spread the batter evenly and smooth it out.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let completely cool.
  • Remove cake by covering up the pan tightly with a serving dish and invert so that the side with peaches is up.
  • Drizzle with blueberry-preserves juice.
  • Cut and serve.


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.
Nutrition Facts
Peach Upside-Down Ricotta Cake
Amount Per Serving
Calories 209 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 43mg14%
Sodium 105mg4%
Potassium 136mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin A 395IU8%
Vitamin C 3.4mg4%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.