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Peach Upside-Down Ricotta Cake

Katerina, Diethood
  • 60 minutes
  • Serves 8

INGREDIENTS

2

to 3 peaches (, halved, peeled, pitted and sliced into 1/4-inch half moons)

1 tsp

fresh lemon juice

1 tsp

corn starch

1

to 2 tablespoons light brown sugar

1 cup

all-purpose flour

1/2 tsp

baking powder

1/4 tsp

baking soda

4 tbsp

butter (, softened)

1/2 cup

sugar

1

large egg

2 tsp

lemon zest

2 tsp

pure vanilla extract

1/2 cup

ricotta cheese

blueberry-preserves juice ((optional))