This Italian Ricotta Coffee Cake is a wonderfully moist and tender cake with a delicate hint of coffee flavor and a sweet, cinnamon-sugar topping. Ricotta cheese adds a light, creamy texture that makes this cake perfect for breakfast, an afternoon treat, or even dessert. It’s easy to make and full of comforting flavors that make you feel like you’re in an Italian café.
Why You’ll Love This Recipe
- Unique Texture: Ricotta cheese creates a moist and tender crumb, making each bite soft and delicious.
- Subtle Coffee Flavor: The coffee is subtle enough not to overwhelm, but adds depth that complements the ricotta and cinnamon.
- Simple Ingredients: With everyday ingredients, this cake is easy to whip up for any occasion.
- Perfect for Any Time of Day: Whether it’s breakfast, brunch, or dessert, this cake fits right in.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1/4 cup brewed coffee, cooled
For the Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup sliced almonds (optional)
Directions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
Step 2: Combine the Ingredients
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake light. Gently fold in the ricotta cheese and cooled coffee until the batter is smooth and creamy.
Step 3: Add the Topping
Pour the batter into the prepared cake pan, smoothing the top with a spatula. In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter, and if desired, add sliced almonds on top for a bit of extra crunch.
Step 4: Bake the Cake
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- Serving: This cake is delicious both warm and at room temperature. Pair it with a cup of coffee or tea for a comforting treat.
- Storage: Store any leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days.
- Freezing: This cake freezes well. Wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to a month. Thaw at room temperature before serving.
Helpful Notes
- Coffee Substitute: If you prefer, you can substitute the coffee with milk for a milder flavor.
- Topping Variation: Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar topping for an extra layer of flavor.
- Almond Substitute: Chopped walnuts or pecans work well as a substitute for almonds, adding a delicious crunch.
Tips from Well-Known Chefs
- Giada De Laurentiis: “For a true Italian flavor, use freshly brewed espresso instead of regular coffee.”
- Mary Berry: “Make sure all your ingredients are at room temperature for a smoother, well-mixed batter.”
- Paul Hollywood: “Add a splash of almond extract with the vanilla for an extra depth of flavor that pairs beautifully with coffee.”
Frequently Asked Questions
Q1: Can I use mascarpone cheese instead of ricotta?
A1: Yes, mascarpone works as a substitute, but it will yield a slightly denser texture.
Q2: Can I make this cake gluten-free?
A2: Substitute with a 1:1 gluten-free flour blend for best results.
Q3: Can I use instant coffee?
A3: Yes, dissolve 1 teaspoon of instant coffee granules in 1/4 cup of hot water, then let it cool before adding.
Q4: How can I make this cake more moist?
A4: Adding a spoonful of sour cream or Greek yogurt to the batter can make the cake even more moist.
Q5: Can I add chocolate chips?
A5: Absolutely! A handful of chocolate chips folded into the batter adds a delicious twist.
Q6: How do I prevent the cake from sticking to the pan?
A6: Grease and flour the pan thoroughly, or use parchment paper for easy removal.
Q7: Can I add more coffee flavor?
A7: Yes, increase the coffee to 1/3 cup for a stronger coffee flavor, or add a teaspoon of espresso powder.
Q8: How many calories are in each slice?
A8: Each slice contains approximately 290 kcal, depending on portion size.
Q9: Can I make this cake in advance?
A9: Yes, this cake keeps well, so you can bake it a day ahead. It actually tastes better the next day as the flavors meld.
Q10: Can I make this as muffins?
A10: Yes, this recipe can be baked as muffins. Adjust the baking time to around 18-20 minutes.
Enjoy this Italian Ricotta Coffee Cake as a cozy, delicious treat that’s simple to make and perfect for any time of the day. Happy baking!