Louisa's Cake With Peaches



Author Notes: A fresh, summery take on one of the most popular recipes on our site. I swapped out the apple in Louisa’s Cake and called in juicy peaches. To compensate for the extra moisture, I added another tablespoon flour. And I increased the salt because always. Emma Laperruque

Makes: 1 9- or 10-inch cake
Prep time: 15 min
Cook time: 30 min

Ingredients

  • 9 tablespoons unsalted butter, room temperature (127 grams)
  • 1 cup plus 2 tablespoons sugar (225 grams)
  • 1 tablespoon grated lemon zest (about 1 large lemon)
  • 3 large eggs
  • 1 cup peeled, very finely diced peaches (213 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plus 5 tablespoons all-purpose flour (168 grams)
  • 1 cup fresh ricotta (246 grams)
In This Recipe

Directions

  1. Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.
  2. Cream the butter, sugar, and lemon zest in a standing mixer until light and fluffy, scraping down with a rubber spatula as needed.
  3. On the lowest speed, add the eggs one at a time, scraping down as needed.
  4. Still on low speed, add the peaches, then the baking powder and salt. Mix until combined.
  5. Alternate between adding the flour and ricotta, scraping down as needed.
  6. Add the batter to the prepared pan, smooth the top and bake for about 30 minutes, until the cake is deeply browned and the sides start to pull away from the pan. (If it starts to brown too swiftly, you can cover the top with foil mid-bake.)
  7. Cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the rack.
  8. Sift confectioners' sugar over the top just before serving.

More Great Recipes:
Cake|Italian|Ricotta|Peach|Bake|Summer|Dessert

Reviews (51) Questions (1)

51 Reviews

beejay45 November 3, 2018
Loved this version. I halved and briefly roasted my peaches (collecting any juices to include in the liquid portion). Peaches can be a little shy in displaying their flavor unless you're really lucky, so I do this when baking something other than pie because it really amps up their flavor.
 
Jane October 1, 2018
I liked the regular Louisa’s cake better. Consistency was fine but I really wanted the peachy taste to stand out more.
 
Jim S. September 15, 2018
A friend made this cake for a picnic this summer. Liked it but wanted it more peachy. Bought a 1/2 bushel of end of season peaches at the farmer’s market and decided to give it a try. I didn’t have any fresh ricotta so substituted whole milk cottage cheese. Cut the sugar down to just a cup, used 1 1/2 C. of peaches and added an extra T. of flour. On a whim, decided to use a little finely chopped fresh basil instead of the lemon zest. Turned out very well!
 
Author Comment
Emma L. September 16, 2018
So glad it turned out well, Jim, and thank you for reporting back on your updates!
 
Jen September 10, 2018
Gluten Free worked well (Bob’s GF flour + flax egg). I also used orange zest since I didn’t have lemons. Cooked it for 35 min. It was still very moist (my oeaches were crazy juicy) but everyone really loved the almost custard-like texture. Would definitely make it again.
 
Author Comment
Emma L. September 11, 2018
So glad to hear it turned out well, Jen—and thanks for reporting back on those adjustments!
 
Lawyerjen September 9, 2018
This was so good! I made it with halved blackberries instead of peaches, folded in with the last addition of flour. I also added 1/4 tsp. cardamom to the batter. It was delicious--simple and comforting, not too sweet, but with a plush, lovely texture.
 
Author Comment
Emma L. September 11, 2018
Holy cow does that sound good.
 
savorthis September 9, 2018
So, it has been 30 minutes and the cake is still totally jiggly. My oven is set to 400...I'm using a 10" pan. Any thoughts? So strange.
 
Author Comment
Emma L. September 11, 2018
Ack! That is so strange. Is your oven trustworthy? I baked in an oven for months that was ~50° F off-temperature and didn't realize it until a baking disaster. (Another thought: too-juicy peaches?)
 
Toni D. September 9, 2018
Is the 30 min baking time at 400 degrees working for everyone? I had it in for 45 Minutes and the middle never got done even though the sides pulled away from the pan. Flavor of the cake was good where it was cooked through.
 
Author Comment
Emma L. September 11, 2018
Hi Toni—sorry to hear that! I didn't experience this timing issue during my tests, so I can't say for sure what the cause is, but curious to hear if it's a problem for others, too.
 
Alexis September 8, 2018
Can the sugar be reduced at all? I was hoping to reduce it to 3/4 cup- or is that playing with fire?
 
Author Comment
Emma L. September 11, 2018
Though I can't say for sure because I haven't tried it—reducing the sugar that much feels like playing with fire, to me. As is, the recipe calls for 18 tablespoons. And 3/4 cup is 12 tablespoons. So maybe meet in the middle at 15?
 
Lola August 8, 2018
I don't have a Springboro pan. Would it work in a 9x13 or bundy pan?<br />
 
Author Comment
Emma L. August 8, 2018
Hi! I haven't tried this recipe in another pan, but I think your best bet would be a 9- or 10-inch round cake pan (ideally that's at least 2 inches deep). You can also line the bottom with parchment for extra insurance. Hope that helps!
 
Nadia S. August 7, 2018
I picked blueberries over the weekend and made a homemade blueberry jam that we put on top of each slice. It was delicious!
 
Karen L. July 29, 2018
I've made both of the Louisa cakes now and I really love the peach one too! Thank you for converting it! This is now day 2 and it's phenomenal. Love it! I made this with a hand mixer and it was perfect. It is a perfect snacking cake.
 
scramer2 July 16, 2018
Possible to make without a stand mixer?
 
Author Comment
Emma L. July 16, 2018
Hi! Do you have a hand mixer? That would be the next best option. I've heard that it's possible cream butter and sugar by hand—with a sturdy wooden spoon and a lot of determination!—but I haven't tried it myself.
 
Aileen M. July 28, 2018
My mother always made me do it for her by hand, growing up we had no mixer of any kind
 
Nadia S. August 8, 2018
I did it with a hand mixer and it was fine!!
 
ezachos July 13, 2018
Very very disappointed. I was expecting rich peach flavor, especially considering the delicious peaches I was using (I tried them!). The peach flavor was nearly overwhelmed by too much lemon zest. Next time, if there is a next time, will use half or none of the zest. Yet what to do about the diluted peach flavor? If anyibe has any suggestions, please share. Otherwise, why would I risk making another time? :(
 
Author Comment
Emma L. July 15, 2018
Hi ezachos—so sorry to hear that. I wouldn't recommend adding more peaches, since they're so juicy, and it's already a very moist batter. You could drop the lemon zest and serve some whipped cream and macerated peach slices alongside.
 
RW August 9, 2018
If stronger peach flavor is your goal, I would try doubling the peaches and then roasting them to drive out the extra moisture and concentrate the flavor.
 
Stephanie July 9, 2018
I totally ruined the last cake I attempted, so was a bit worried about this one. I measured with a good scale and it came out perfectly. A lovely delicate peach flavor with a rich crumb. Yum!
 
jodyrah July 8, 2018
The cake on it’s own is just ok. Would not make again.
 
justine R. July 8, 2018
This cake has totally won me over! I've made it twice now. The first time I used 3/4C peaches and 1/4C blueberries, and the second time I used all peaches but added cinnamon and the tiniest pinch of cardamom. I love how easy it is to modify and every variation tastes great!
 
Karen S. July 6, 2018
This was amazing! I made it for July 4th and served it on top of thinly sliced peaches and topped it with whipped cream. Everyone loved it.
 
loyalt July 5, 2018
I made this recipe for the 4th of July meal yesterday. The only change I made was to use homemade ricotta from the Barefoot Contessa's recipe. It was so good and moist. I served it with the homemade lemon ice cream recipe I found here on Food 52. Everyone loved the dessert! Thank you!
 
Author Comment
Emma L. July 5, 2018
Wow wow to homemade ricotta! And lemon ice cream!!
 
loyalt July 5, 2018
Ricotta is super easy time make and so much better/cheaper than store bought. Ina Garten's recipe is under her Herbed Ricotta Bruschetta recipe on Food Network. That while recipe is wonderful. The lemon ice cream recipe was Dori Sander's No-churn one on your site, but I used my Cuisinart ice cream maker to avoid having to go back and stir hours later. That recipe is also very good!!!
 
loyalt July 5, 2018
To make not time make
 
MBE July 5, 2018
I also made it for a 4th of July party dessert. Lovely with some blackberries piled in the center. Wish I had sliced some extra peaches for serving and added a big bowl of whipped cream. I think it could use a bit of vanilla in the batter to round and complement the flavor of the peaches. Weighing is the only way to go in a recipe like this :-)
 
Alexis July 5, 2018
I made this last night for a post fireworks desert and served with vanilla icecream (didn't have time for whipping cream). It was delicious and a huge hit! Like another baker, I drained my peaches, however didn't have any negative experience. Perhaps it's because I weighed all my ingredients to prevent variation. It's a fun riff on the original recipe! Thanks!