Bake
Louisa's Cake With Peaches
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65 Reviews
Dariusz
January 31, 2024
Fantastic cake. I substituted fresh peach for canned jackfruit (~230 g after draining) and put 185 g of flour. The cake turned out delicious, citrusy and honey-like. It was quite moist, but in a good way.
nutcakes
August 11, 2021
I tried this version today when I didn’t have an apple. I didn’t have a lemon either, so I used nutmeg and a slosh of Grand Mariner to flavor. my batter was thick maybe my ricotta was a bit firm, no bunderstand, real ricotta . regular Louisa cake best.
Vasantha
September 2, 2019
Wish I had read the reviews first—I’m at 30 minutes and cake is nowhere near done. Followed the recipe exactly with my scale...
JJGood
June 14, 2019
What about using unripe peaches (or really nectarines is what I'm thinking)? If those are firm enough to grate, do you think it'd work without the extra flour?
Tom
January 1, 2019
Hi Emma! Thanks a lot for the recipe. I love a good ricotta cake and absolutely love peaches so I was very happy to try out this recipe. Unfortunately I had the same issue as some other bakers mentioned: after 30 minutes the cake was still very wobbly and not set at all in the middle. My oven always works like a charm, so I think it must have something to do with the moisture of the peaches. The taste was good, but not as peachy as I hoped for, and it was super dense. Thanks again for the recipe, but just giving feedback as it always helps to improve recipes!
Emma L.
January 1, 2019
Hi Tom, thanks for this—always appreciate feedback! Though we didn't encounter this during our tests, I agree that the peaches sound like the culprit here. With extra-juicy/ripe ones, I wonder if a couple tablespoons more flour would solve the issue.
Aarathi P.
December 14, 2018
I added mangoes instead of peaches and half a tablespoon of ground cardamom to give it Indian flavors. Also dusted it with saffron-rose sugar. Was great!
Vaishnavi V.
May 14, 2019
Hi Aarathi! Wanted to try this with mangos - did you use fresh mangos? Sliced or purée? And did you do anything to reduce moisture? Thanks!!
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.
IrishJenn
April 19, 2019
Roasting the peaches - I'm going to try that! Did you chop them up first? Time and temp?
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!
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.
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.
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.
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.
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.
Annie F.
August 21, 2021
Same, but big bummer! I am now at 45 mins, covered with foil and can’t imagine it turning out properly.
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?
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?
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?
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
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? :(
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!
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!
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!!!
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!
BocaCindi
July 2, 2018
I drained the juice from the very juicy cup of diced peaches. Probably shouldn't have. Really delicious on the first day after it cooled. Too dense the next day out of the refrigerator. A hint of flour taste on day two. Will make again and use less flour and add the peach juice. A+ on day one. Will make again for sure.
Nyasha
June 26, 2018
I made this with ripe peaches (all I had), baked in two little 6'' tins, and then applied scant vanilla buttercream frosting to the middle/ sides. Not only was it decadent, but it has such a moist & fluffy texture. Big hit. Unfortunately that was limited to the first day. The cute little cake was left out on the kitchen counter in a second floor apartment in the NE summer. Twenty-four hours of heat & humidity later, the cake had become something else all together. Dense, overly moist, with next to no crumb - almost jello like. It was not very pleasant. Perhaps it was the frosting, or the soft peaches, or the environment - or all three combined. But I feel like I let this recipe down. Treat with care after baking! Or better yet, just polish the whole thing off at a party the day it's baked!
Emma L.
June 26, 2018
So glad it was a hit on the first day—and sorry to hear what happened next! But you definitely didn't let the recipe down :) It does sound like the weather and the cake didn't get along. Though this didn't happen with our tests, seems safest to store in the fridge after the first day, during warmer months.
Melanie C.
June 25, 2018
Perfection! My friends said this was "like pound cake, but better." So light and fluffy on the inside with just the right touch of fresh fruit throughout. Will definitely be saving this recipe to make again!
Andrew S.
June 25, 2018
I just made this with nectarines and strawberries since I didn't have any peaches. It's in the oven now. I hope it turns out!
manitouanne
June 22, 2018
Rhubarb!!!
Karen
June 24, 2018
I was wondering if this would work with strawberries and rhubarb. Would you try 1/2 cup each?
Emma L.
June 25, 2018
Yum! And that sounds like a great plan to me. If you give it a try, let me know how it goes.
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