Peach Ricotta Crumb Cake

Peach Ricotta Crumb Cake



  • 2 cups Waffle and Pancake Mix

  • 3 large eggs, room temperature

  • 1/2 cup sucanat (sweetener)

  • 1 cup fresh sliced peaches

  • 2 cups chopped peaches

  • 1 cup ricotta cheese

  • 1/2 cup apple sauce (no sugar added)

  • 1 cup butter, room temperature

  • 1 cup almond milk

  • I lemon, juice and zest

  • 1 teaspoon vanilla

  • 2 teaspoons pumpkin spice


  1. Preheat oven to 350 F.

  2. Sift Waffle and Pancake Mix and pumpkin spice into a large bowl.

  3. Beat butter and sucanat on high speed until light and creamy (about 5 minutes).

  4. On low speed, add eggs one at a time, beating well after each addition.

  5. Add lemon zest and juice, apple sauce, ricotta cheese, milk, and vanilla.

  6. Fold wet into the dry ingredients.

  7. Stir in chopped peaches.

  8. Spoon batter into a greased 12″ by 12″ round cake pan.



  • 1/2 cup sucanat

  • 8 tablespoons butter

  • 1 cup Waffle and Pancake Mix


  1. In a food processor, pulse butter, flour, and sugar until it starts to resemble crumbs.

  2. Scatter over the top of the cake.

  3. Arrange sliced peaches on top

  4. Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into center.

  5. Remove from the oven. Leave in the pan to cool completely before serving.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.