Instructions

1. Preheat oven to 350 degrees F. Grease a 9-inch round springform pan with cooking spray and line the bottom with parchment paper. In a bowl, combine thawed peach slices and 2 Tbsp. granulated sugar and macerate for 20 minutes and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, massage together the remaining granulated sugar and lemon zest until sandy and light yellow. Use a hand mixer or stand mixer to cream together the butter and lemon sugar until light and fluffy. Add eggs, one at a time, and beat well after each. Stir in ricotta, lemon juice, and vanilla. Gradually add the flour mixture, being careful not to overmix.
3. In a medium bowl, whisk together flour, brown sugar, melted butter and kosher salt until the mixture forms coarse crumbs.
4. Strain macerated peaches, reserving the liquid. Spoon the cake batter into the prepared springform pan and layer with macerated peaches. Sprinkle the streusel over the top of the peaches to fully cover.
5. Bake for 45 minutes, then tent with foil and continue to bake for an additional 20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
6. Whisk together powdered sugar, reserved peach liquid, vanilla, and salt until smooth. Once the cake has cooled, drizzle the glaze over the cake and garnish with fresh peach slices.