Does anyone remember that Yogurt Pie from a few weeks back? If you do, you may also remember that is was made primarily with cream cheese and greek yogurt.
Well here’s a secret: that pie was originally going to be made with ricotta. But flavor profiles, plans, and ingredients changed and it ended up the way I published it. While the new version was indeed delicious, it meant the ricotta I purchased was left without a use. Well, ladies and gentlemen, introducing the new use.
This recipe is inspired by a similar one at Diethood.com. I saw it while scrolling through Pinterest one day and knew it was the perfect use for some of my leftover cheese. The original recipe can be found here.
This cake is substantial without feeling like a hockey puck, and it’s got just the right amount of sweetness. Grab a slice for brunch, a quick snack, or a light dessert.
And don’t forget to make this cake quick! Summer peaches won’t be here forever! I’d take advantage of them while you still can 🙂
Preheat oven to 350F. Line an 8in circular pan with parchment paper. Grease the sides of the pan as well.
Arrange sliced peaches on bottom of pan until as much space as possible is filled. In a small container, mix together honey/maple syrup and cornstarch. Pour mixture over peaches as evenly as possible. Set aside.
In a large bowl, mix together flour, baking powder, cinnamon,and baking soda.
In another, medium-sized bowl, mix together all remaining ingredients. Add wet to dry and mix until a smooth batter forms.
Pour batter into prepared pan (on top of peaches) and spread into an even layer.
Bake in preheated oven for 25-30 minutes, until a toothpick comes out clean. Allow to cool before flipping out of pan, slicing, and serving. Recipe makes 8 servings.