Ingredients
- ½ cup/113 grams unsalted butter, softened, plus more for the pan
- 2 large peaches (about ¾ pound/340 grams total)
- 1 cup/200 grams granulated sugar, plus 2 teaspoons for garnish
- 1 large lemon
- 2 large eggs
- 1 cup/230 grams whole-milk ricotta
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt (such as Diamond Crystal)
- 1½ cups/190 grams all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
Steps
- Position a rack in the center of the oven and heat to 350 degrees. Butter and line a 9-inch round cake pan with parchment paper. Slice the peaches into ½-inch-thick slices. Chop about one-quarter of the sliced peaches into ½-inch pieces; set aside.
- In a large bowl or the bowl of a stand mixer, add the 1 cup sugar, then zest the lemon over the top. Use your fingers to rub the zest into the sugar to release its oils.
- Add the butter and mix on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for 30 seconds in between each addition. Add the ricotta, vanilla and salt. Mix until smooth and emulsified, about 30 seconds.
- Add the flour, baking powder and baking soda, and use a flexible spatula to fold until well-combined and smooth, making sure to scrape the bottom and sides of the bowl. Fold in the chopped peaches.
- Spoon the batter into the prepared pan and smooth the top with an offset spatula or spoon. Tap the pan on the counter a few times to release any large air bubbles. Arrange the peach slices over the top in a single layer and sprinkle the remaining 2 teaspoons of sugar over the top.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack to cool for about 15 minutes, then invert the cake onto a plate, remove the parchment, and invert again onto a wire rack, peach-side up. Let cool completely, then slice into wedges to serve. (Store the cake, wrapped tightly, at room temperature or in the fridge for up to 2 days.)