Peach Ricotta Upside Down Cake

By Sarah of Broma Bakery

Peach Ricotta Upside Down Cake

The upside down cake is classic for good reason. It’s a low-fuss cake that’s forgiving, easy to put together and it’s always fun to flip it over to reveal a fruity, caramelized topping.

You can upgrade the traditional pineapple version with the nutty flavors of Wisconsin gouda, or even replace the cake itself with a wheel of Wisconsin brie for an unforgettable appetizer.

When juicy peaches are in season, they give the upside down cake a fresh summery twist. Perfect for dessert or brunch, or both!

Find more seasonal recipes in the latest issue of Grate. Pair. Share.

Peach Ricotta Upside Down Cake
By Sarah of Broma Bakery
Makes: 1 9-inch cake

For Crumble:
6 tablespoons butter, melted
3/4 cup light brown sugar, lightly packed
3 peaches, pitted and sliced into eighths
For Cake:
1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups plus 1 tablespoon all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
Zest of 1/4 lemon
1 cup (8 ounces) Wisconsin
whole-milk ricotta cheese

Heat oven to 350˚F. Grease 9-inch round springform pan.
For Crumble: Pour melted butter into bottom of prepared pan. Sprinkle brown sugar evenly over butter; do not stir. Starting from outside rim, place concentric circles of peaches to cover bottom of pan. Set aside.
For Cake: Beat 1/2 cup butter and sugar in bowl of electric mixer on high until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla extract.
In separate bowl, whisk together flour, cornmeal, baking powder, salt and lemon zest. Alternate additions of flour mixture and ricotta, folding into butter mixture after each addition until ingredients are just combined. Do not overmix. Batter will be thick.
Carefully spoon batter into prepared pan, covering peaches and smoothing cake surface with spatula. Bake 45 minutes, or until knife inserted in center of cake comes out clean. Cool in pan 20 minutes. Invert cake over plate or platter. Release and carefully remove springform pan. Serve cake warm.