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Ricotta Coffee Cake

Deliciously Moist Ricotta Coffee Cake for Any Brunch Delight

This delectable Ricotta Coffee Cake is a must-try for brunch gatherings, with moist texture and easy preparation.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider substituting with whole wheat flour for a heartier texture.
  • 1 cup Granulated Sugar Coconut sugar can be used for a more wholesome alternative.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1 teaspoon Baking Soda Works with acidic ingredients like ricotta.
  • 1/2 teaspoon Salt Opt for sea salt for enhanced flavor.
  • 3 Large Eggs Ensure they are at room temperature.
  • 1 cup Ricotta Cheese Can substitute with Greek yogurt or sour cream.
  • 1/2 cup Unsalted Butter Use plant-based butter for a dairy-free version.
  • 2 teaspoons Vanilla Extract Pure vanilla extract is best.
  • 1 tablespoon Lemon Zest Optional but recommended for flavor.
For the Streusel Topping
  • 1/2 cup Additional All-Purpose Flour
  • 1/4 cup Granulated Sugar Consider brown sugar for deeper flavor.
  • 4 tablespoons Cold Unsalted Butter Keep it chilled until ready to use.
  • 1 teaspoon Ground Cinnamon Nutmeg can be used as an alternative.

Equipment

  • 8x8-inch Baking Pan
  • Mixing Bowls
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your 8x8-inch baking pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the room temperature eggs, ricotta cheese, melted unsalted butter, vanilla extract, and optional lemon zest until smooth.
  4. Gently fold the wet mixture into the dry ingredients using a spatula until just combined.
  5. In a medium bowl, mix together the additional all-purpose flour, granulated sugar, and ground cinnamon for the streusel topping. Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
  6. Pour the batter into the prepared baking pan and smooth it evenly. Sprinkle the streusel topping across the surface.
  7. Bake for 35-40 minutes. Start checking for doneness at 35 minutes; a toothpick should come out clean.
  8. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Store your cake in an airtight container. It can be kept at room temperature for 3 days, in the fridge for 5, or frozen for up to 3 months.

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