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Ricotta Coffee Cake

Ricotta Coffee Cake

This ricotta coffee cake proves that a half-empty tub of cheese can turn into a genuinely impressive breakfast bake with almost no effort. This ricotta coffee cake recipe layers a cinnamon streusel over a tender, cheese-rich crumb, delivering everything a proper Italian ricotta cake should taste like. Whether served at Sunday brunch or sliced for a quiet Tuesday afternoon, this moist ricotta coffee cake earns a permanent spot in the regular rotation.
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Prep Time 20 minutes
Cook Time 55 minutes
1 hour
Total Time 2 hours 15 minutes
Servings: 9
Course: Breakfast, Desserts
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the ricotta cake:
  • 1 cup whole-milk ricotta cheese
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon coffee syrup
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup unsalted butter melted and slightly cooled
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
For the cinnamon-coffee swirl:
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons instant coffee granules
For the walnut streusel:
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup unsalted butter melted
  • 1/2 cup shelled walnuts finely chopped
Optional homemade coffee syrup:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons instant coffee granules
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Rubber spatula

Method
 

  1. Preheat and prep
    You preheat the oven to 350°F and grease an 8x8-inch baking pan or line it with parchment paper.
  2. Mix the dry ingredients
    You whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine the wet ingredients
    You whisk together the eggs, ricotta, melted butter, vanilla, and lemon zest until smooth.
  4. Mix the batter
    You pour the wet ingredients into the dry and gently fold together until no dry spots remain.
  5. Make the streusel topping
    You mix the flour, sugar, and cinnamon, then cut in the cold butter until crumbly.
  6. Assemble the cake
    You pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
  7. Bake
    You bake for 35 to 40 minutes until a toothpick comes out clean, then cool for 10 to 15 minutes before slicing.

Recipe Notes

Ricotta cheese: I use full-fat most of the time, since it gives the richest crumb, though part-skim works fine too.
Lemon zest: I always rub this into the sugar before mixing, since it releases far more flavor than just tossing it in.
Butter: I keep mine cold for the streusel and melted for the batter, since each component needs a different texture.
Eggs: I bring mine to room temperature when I remember, since cold eggs can make the batter seize slightly.
Sour cream: I only use this as a swap for ricotta in a pinch, since it changes the texture noticeably.