Let me tell you, this Ricotta Coffee Cake is one of those recipes that just feels like a warm hug.
It’s soft, moist, and full of that sweet, crumbly topping we all love.
The ricotta makes it extra tender and rich without being too heavy, and it’s the perfect companion to a quiet morning coffee or a family brunch.
My kids love it because it’s sweet but not overpowering, and I love it because it comes together super easily.
You don’t need to be a pro baker to nail this one!
Let’s get baking—your kitchen is about to smell AMAZING.
What You’ll Need
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup ricotta cheese (full-fat or part-skim)
- ½ cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, but so good!)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, cold and cubed
- ½ tsp cinnamon
Pro Tips
- Room Temp is Key: Bring your eggs and ricotta to room temperature before baking—it helps the batter mix smoothly and bake evenly.
- Don’t Overmix: When combining the wet and dry ingredients, stir just until they’re combined. Overmixing can make the cake dense.
- Make It Citrus-y: The lemon zest is optional, but it brightens up the flavor and pairs beautifully with the ricotta.
- Cold Butter for Streusel: Make sure your butter is cold when making the topping—it creates that perfect crumbly texture.
- Test with a Toothpick: Every oven is different, so check the cake with a toothpick at 35 minutes. If it comes out clean, you’re good to go!
Tools You’ll Need
- Mixing bowls (2-3)
- Whisk
- Measuring cups and spoons
- 8×8-inch baking pan
- Rubber spatula
- Fork or pastry cutter (for the streusel)
Substitutions and Variations
- No Ricotta? Use Greek yogurt or sour cream instead.
- Citrus-Free: Skip the lemon zest and add a touch more vanilla for a classic flavor.
- Add-ins: Throw in some fresh blueberries or chocolate chips for a fun twist.
Make-Ahead Tips
- The streusel topping can be made a day ahead and kept in the fridge.
- The cake itself stays moist for a couple of days, so you can bake it the night before if needed.
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper for easy cleanup.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine the Wet Ingredients
In another bowl, whisk together the eggs, ricotta, melted butter, vanilla, and lemon zest until smooth.
4. Mix the Batter
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Don’t overmix—just stir until no dry spots remain.
5. Make the Streusel Topping
In a small bowl, mix flour, sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly.
6. Assemble the Cake
Pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
7. Bake
Bake the cake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10–15 minutes before slicing.
Leftovers and Storage
- Store leftovers in an airtight container at room temperature for up to 3 days.
- To keep it longer, pop it in the fridge (up to a week) or freeze slices for up to 3 months.
Conclusion
This Ricotta Coffee Cake is the perfect balance of cozy and delicious, and I promise it’s a crowd-pleaser for brunches, potlucks, or just a lazy Sunday at home.
I can’t wait for you to try it!
Let me know in the comments how it turned out or if you have any questions—happy baking!
