Description
A cozy, moist coffee cake made with ricotta and almonds, perfect for brunch or a sweet morning treat—all in one bowl.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sliced almonds
- Powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In one bowl, whisk together ricotta, sugar, and melted butter until smooth.
- Add eggs, vanilla, and almond extract. Stir until combined.
- Sift in flour, baking powder, baking soda, and salt. Stir gently until just combined.
- Fold in sliced almonds, reserving some for topping if desired.
- Pour batter into pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in pan, transfer to wire rack, dust with powdered sugar, slice, and serve.
Notes
For extra flavor, add a teaspoon of orange zest. To make nut-free, skip almonds and use extra vanilla instead of almond extract.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg