One-Bowl Almond Ricotta Coffee Cake Recipe
A cozy and moist one-bowl almond ricotta coffee cake that is perfect for brunch or a sweet morning treat. Made with creamy ricotta cheese and crunchy sliced almonds, this coffee cake combines subtle almond and vanilla flavors for a delightful, easy-to-make dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins and Toppings
- 1/2 cup sliced almonds
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prepare for baking.
- Mix Wet Ingredients: In one bowl, whisk together the ricotta cheese, granulated sugar, and melted butter until the mixture is smooth and creamy.
- Add Eggs and Extracts: Add the eggs, vanilla extract, and almond extract to the ricotta mixture. Stir thoroughly until all ingredients are combined evenly.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing.
- Add Almonds: Fold in the sliced almonds, reserving a few to sprinkle on top of the batter if desired.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar if using, slice, and serve.
Notes
- For extra flavor, add a teaspoon of orange zest to the batter.
- To make this recipe nut-free, skip the almonds and use extra vanilla extract instead of almond extract.
