Peach Bourbon Ricotta Cake
Life is often a test of patience. We have to wait for everything. When we’re young, we have to wait to grow up, wait to get a drivers license, wait till we’re 21, and for us ladies we gotta wait in line just to pee! So believe that teaching our kids patience is pretty important for them to lead a happy life. If they learn patience while their still young, life wouldn’t as hard or disappointing. Don’t get me wrong, teaching young children patience takes…well…patience. But it can be done. I’ve found that the best way is to explain to them what will happen, so that they are mentally prepared to wait. I’ve noticed a lot of times when kids whine and act out, it’s because they don’t know or understand the process. It seems like things take forever because to them it does! When waiting seems endless, you feel hopeless and frustrated. But when things can be explained to them in a way that can prepare them for waiting, they feel more in control.
I always tell my kids the order in which we are going to do things so that they know what’s coming next, and how many steps it will take for them to get to their end goal. For example. If I promised them a trip to Chick Filet for lunch I’ll preface it with all the different errands I need to run first before we get to their end goal… chicken nuggets. That way they’re prepared to wait. I know that not everything is that simple. But it helps give them a bit of control over their day. How does this relate to Peach Bourbon Ricotta Cake? Peach season! My son was begging for peaches in the beginning of the year, but there were none in the market since it was March. So I explained the fruit seasons and how long he’d have to wait… and be patient for peach season. He understood and patiently waited for his favorite fruit. And now we’re swimming it them! We’re eating them up and this cake is another way to enjoy this fantastic stone fruit! I added the bourbon because sometimes mommies need something to keep them patient! But you can totally make this cake without it!
This is a simple cake that I adapted from a recipe I found on Food52. It was minimal ingredients and wasn’t fussy. I liked that there wasn’t frosting with it, because sometimes you just want cake. Plus the smell of this batter alone, made me want to lick it all up!
It starts with cream butter and sugar together in a stand mixer. Then adding in 1 egg at a time on low speed. Man I wanted to speed this part up, because watching an egg beat in at low speed is like watching paint dry! But patience bakers, patience. Once the eggs are in add in the vanilla and bourbon.
Mix in the peaches, baking powder and baking soda. Scrape the bowl and add in the flour and ricotta alternating between the two. Spread this batter Into a prepared springform pan and bake for 30-35 minutes. The cake comes out golden brown and gorgeous. Cool on a wire rack and sprinkle with powdered sugar or maybe even a little bourbon whipped cream if you’re feeling a bit extra!
Peach Bourbon Ricotta Cake
9 tbsp unsalted butter, room temp
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 tsp bourbon
1 cup diced peaches (approx. 2 small peaches)
1 tbsp baking powder
1/2 tsp salt
1 cup plus 6 tbsp all purpose flour
1 cup ricotta cheese
Preheat the oven to 400F. Butter and flour a 9” springform pan. Set aside.
Cream the butter and sugar until light and fluffy. Scrape down the sides.
On the lowest speed add in one egg at a time, mixing well before adding the next one. (This part takes patience!!)
Mix in the vanilla and bourbon.
Still mixing on the lowest speed, add in the diced peaches, then baking powder and salt.
Mix in the flour and ricotta , alternating between the two.
Spread this batter into your prepared pan and bake for 30-35 minutes or until the top is golden brown and an inserted toothpick comes out dry.
Cool on a wire rack. Sprinkle with powdered sugar, or better yet bourbon whipped cream and enjoy!