Ricotta Almond Peach Crumble Cake

This summer showstopper doesn't skimp on crumb topping
37 Ratings
60% would make again
Ricotta Almond Peach Crumble Cake Recipe

With all the spontaneous fun that summer brings, it's inevitable that you're going to have a weekend where someone calls to let you know they're "just stopping by." And when they do, you'll be equipped with this recipe from Anna Gordon of Brooklyn's The Good Batch. It's studded with peach bits and the ricotta-almond flour duo combines to make an impossibly tender crumb. The only downside: You can expect a lot more visitors after word of this party-trick cake gets out.

For more sweets from The Good Batch, try these blackberry scones and lemon buttermilk cookies.

Ricotta Almond Peach Crumble Cake

Recipe adapted from Anna Gordon, The Good Batch, Brooklyn, NY

Yield: 12 to 14 servings

Prep Time: 20 minutes

Cook Time: 1 hour and 10 minutes

Total Time: 1 hour and 30 minutes


For the Cake:

½ cup (1 stick) soft, unsalted butter

1⅓ cups sugar

Zest from 1 lemon

3 eggs

1½ cups ricotta

1¾ cups all-purpose flour

½ cup almond flour

2 teaspoons baking powder

½ teaspoon salt

2 to 3 fresh peaches, diced

For the Crumb:

2 cups cake flour

½ cup sugar

½ cup raw almonds, coarsely chopped

½ cup unsalted butter, melted and cooled


1. Make the cake: Preheat the oven to 350º. Line a 9-inch springform pan with parchment paper and butter it or spray it with nonstick spray.

2. In a stand mixer or with a handheld beater, cream the butter, sugar and lemon zest for 1 to 2 minutes. Add the eggs, scrape down the bowl and mix until thoroughly combined. Mix in the ricotta.

3. In a separate bowl, combine the flours, baking powder and salt. In 2 to 3 batches, gently mix into the butter mixture without overbeating. When fully combined, fold in the peaches with a spatula.

4. Pour the batter into the prepared pan and set aside while you make the crumb.

5. Make the Crumb: Combine the cake flour, sugar and almonds in a bowl. Use your hands to mix together.

6. Pour in the melted butter and gently toss until soft clumps form. Continue until no more flour is visible, and a crumble has formed with small and large crumbs.

7. Distribute the crumble evenly over the cake batter and bake for 60 to 70 minutes, rotating halfway. The cake is done when a cake tester comes out clean and the top is golden brown and bounces back when pressed.

8. Let the cake fully cool before removing from the pan and serving.

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