Ricotta and Peach Bundt Cake: a soft and fragrant cake, perfect for breakfast and snack.
The Ricotta and Peach Bundt Cake is very easy to prepare. It stays soft and moist for several days.
It’s a light cake, without butter and with a delicate flavor. It’s perfect for the breakfast and the snack for the whole family.
Let’s see right away how to prepare the Ricotta and Peach Bundt Cake.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 8.8 oz ricotta
- 2 cups all-purpose flour
- 1 packet baking powder
- 1/3 cup sunflower oil
- 3 eggs
- 1 cup sugar
- 2 peaches
Tools
- 1 Bowl
- 1 Spoon
- 1 Bundt Pan
How to prepare the Ricotta and Peach Bundt Cake
In a bowl, add the ricotta and sugar. Mix with a spoon. Add the oil and mix.
Add the eggs and mix with the spoon.
Add the flour and baking powder. Mix well, being careful not to create lumps.
Finally, add the chopped peaches and mix with the spoon.
Pour the mixture into a 8-inch bundt pan, previously buttered and floured.
If you want a golden crust, sprinkle some granulated sugar on top of the cake.
Bake in a preheated static oven at 350°F for about 35 minutes. Be sure to check the baking time based on your oven.
Remove from the oven, let it cool slightly, and if desired, sprinkle with powdered sugar.
Enjoy.
