Thursday, July 21, 2011

Lemon Ricotta Pound Cake with Peach Topping {Vegetarian}

Day 202.

Another delicious batch of peaches arrived in our recent CSA box. Add to that some ricotta remaining from another recipe and I knew what little Goose's birthday cake would be today.

Lemon Ricotta Pound Cake with Peach Topping
Adapted from Lemon Ricotta Poundcake.
Ingredients
  • 2 cups sliced peaches
  • 1 cup coarsely chopped peaches
  • 3/4 cup butter, softened
  • 1 1/2 cup + 1 tablespoon sugar
  • 1 1/2 cup ricotta cheese
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Juice and zest of one lemon
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 cup apple juice
  • 1/2 cup sugar
  • 1 tablespoon fresh chopped basil
Directions
Preheat oven to 350.  Sprinkle 1 tablespoon sugar over peaches and set aside.  In your mixer, cream butter, sugar, ricotta cheese and eggs.  Blend in vanilla, lemon juice and zest. Add in dry ingredients gradually.

Grease two loaf pans. Spoon peach slices into pans and pour better on top. Bake an hour until top browns and a toothpick inserted in the center comes out clean. 

Meanwhile, in a saucepan, add chopped peaches, apple juice, sugar and basil and simmer gently until peaches are soft and the sauce has thickened.  Spoon peaches over cakes once cooled and removed from pan.

The Results
We all devoured the first cake for Goose's birthday celebration in about 30 minutes. The kids loved it (and so did the adults). The only thing I would change in the future might be to just put all the peaches in the sauce instead of having the layer of peaches in the pan as it bakes. While it looks pretty, it's a little unnecessary since the peaches are going on top anyway. And, it makes it harder to remove the cake from the pan. Delicious lemony flavor in the pound cake and the peach sauce is excellent.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, Grocery Cart Challenge, Fresh Food Friday and Ultimate Recipe Swap.

6 comments:

  1. I love the basil in the peach topping. I bet it adds a lovely dimension.

    ReplyDelete
  2. This cake sounds so incredible....peaches are in season right now in SC and are so sweet! I've just got to make this recipe! Thank you! Please accept my invitation to stop over and share this recipe post or two on my weekend foodie blog hop: Fresh Food Friday or Seasonal Saturday. I'd love for my readers to get to know you, so please join in! Oh, now following you too, so I don't miss a thing!

    ReplyDelete
  3. Hi Kristi,
    Look at you at day 202, wow it is flying by. Your Lemon Ricotta Pound Cake looks so delicious! It is so full of wonderful summertime flavor. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Have a great week!
    Miz Helen

    ReplyDelete
  4. Hi Kristi, thanks so much for accepting my invitation to last week's Fresh Food Friday! Your lovely cake was FEATURED in today's edition. Please stop by, check it out, grab the button if you like, and also share another recipe or TWO if you like!

    ReplyDelete
  5. Thanks Roz, I'm so glad you liked the recipe.

    ReplyDelete
  6. holy gosh. everything there looks amazing. ricotta plus peaches? winning. thanks for posting, as always i love your blog :)
    -meg
    @ http://clutzycooking.blogspot.com

    ReplyDelete