• Start by preheating the oven to 335F. Line a 9-inch spring form pan with parchment paper and spray the sides with a non-stick baking spray.
• I recommend having all the ingredients at room temperature. Into a large mixing bowl, add the softened butter, sugar, vanilla and optional peach extract. Cream the butter for a few minutes until the mixture is fluffy and creamy.
• Add the eggs into the butter and sugar mixture and beat for a couple minutes, until the eggs are well beaten. Add in the ricotta cheese next and mix again just until it’s incorporated.
• In a separate bowl, combine the dry ingredients: flour, almond flour, baking powder and soda, and salt. Sift the dry ingredients into the cake batter, then beat on medium speed for about a minute, just until the dry ingredients are incorporated.
• Next, prepare the fruit! Slice a few peaches for the top and chop half a peach for the cake filling. Place the chopped peach, along with 1 cup of blueberries into a mixing bowl and toss with 1 tablespoon of cornstarch. Fold this fruit mixture into the cake batter with a spatula.
• The cake batter is all done! Transfer the batter into the prepared spring form pan and level the top with a spatula. Toss the remaining sliced peaches with 1 tablespoon of cornstarch, then arrange them single layer over the top of the cake. Watch my video recipe to see how it’s done! Sprinkle about½ cup of blueberries over the top.
• Baking time! Bake the cake for about 1 hour and20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the pan and onto a wire rack to cool.

For Whipped Cream:

• For optional whipped cream: Place 1 cup of chilled heavy cream into a mixing bowl, along with 1/3 cup confectioner’s sugar and ½ teaspoon of vanilla or peach extract. Whisk on slow speed first, working your way up to high speed. Whisk for about 4 minutes, until stiff peaks form. Add spoonful’s of whipped cream on the side of each slice and enjoy!