Peach Ricotta Bundt Cake with Yogurt Frosting Recipe - Clean Eating Magazine

Peach Ricotta Bundt Cake with Yogurt Frosting

Sweet peaches meld with creamy ricotta cheese in this light and moist Bundt cake smothered with an orange–yogurt frosting.
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Peach Ricotta Bundt Cake with Yogurt Frosting recipe

Peach Ricotta Bundt Cake with Yogurt Frosting

  • Duration
  • Prep Time
  • 16Servings

Ingredients

Cake

  • 1¾ cups whole-wheat pastry flour (Try: King Arthur Whole-Wheat Pastry Flour)

    ¾ cup organic evaporated cane juice (aka organic sugar)

    1 tsp each baking powder and baking soda

    ½ tsp each sea salt and ground cinnamon

    3 large eggs

    ½ cup sunflower or safflower oil

    1½ cups full-fat ricotta cheese

    2 tsp finely grated orange zest + ¼ cup fresh orange juice

    2 tsp pure vanilla extract

    1½ cups peeled and diced peaches (TIP: To peel, use a soft fruit peeler, or make an X on bottom of each with a knife, blanch in simmering water then peel.)

Frosting

  • ½ cup whole-milk Greek yogurt

    3 tbsp coconut oil, melted

    2 tbsp raw honey

    1 tsp finely grated orange zest

    ½ tsp pure vanilla extract

Preparation

1. Prepare cake: Preheat oven to 350°F. Generously mist a 10-inch Bundt pan with cooking spray.

2. In a medium bowl, whisk together flour, cane juice, baking powder, baking soda, salt and cinnamon.

3. In a large bowl, whisk eggs and oil until light and frothy, about 30 seconds. Stir in cheese, orange zest and juice and vanilla. Stir in flour mixture in 3 additions, until combined. Fold in peaches. Transfer batter to prepared pan and bake for 45 minutes, until a toothpick comes out clean. Set aside to cool.

4. Prepare frosting: In a small bowl, whisk together all frosting ingredients. Cover and refrigerate for 30 minutes.

5. Invert cake onto a serving plate. Whisk frosting again then drizzle over cake. Cut into 16 slices.

Nutrition Information

  • Serving Size: 1/16 of cake
  • Calories: 258
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 48 mg
  • Fat Content: 14 g
  • Fiber Content: 1 g
  • Protein Content: 6 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 209 mg
  • Sugar Content: 13 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 5 g