This recipe is an adaptation of Maialino's Olive Oil Cake, which as I have found, is infinitely adaptable. For this version, the cake is studded with juicy chunks of fresh peaches and blueberries and is accented with just a hint of lemon for brightness. Not only is this cake easy to make, it will stay moist for days! —Brittany Ward
Preheat oven to 350˚F. Spray an 9-inch round pan* with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside. *If your pan does not have sides that are 3" high, I would suggest using a 9" springform pan to prevent the batter from overflowing.
Whisk flour, sugar, baking powder, and salt in a large bowl. Add lemon zest.
Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated. Gently stir diced peaches into batter. Transfer batter to prepared pan and smooth the top with a knife or spatula. Sprinkle batter with 1/2 cup of blueberries and top with a tablespoon of turbinado sugar.
Bake for 80- 90 minutes* or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean. The top will be lightly golden. The top may crack slightly, that’s okay. *If you are using a springform pan, place on a cookie sheet to catch any drips.
Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely. When cool, transfer to a serving platter (keep flat, bottom side up) and serve at room temperature.