Description
A cozy and comforting almond ricotta coffee cake that’s easy to make in just one bowl, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup ricotta cheese (room temperature)
- 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 (toasted)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or non-stick spray.
- In one bowl, whisk together the ricotta, sugar, and melted butter until smooth.
- Add in the eggs, vanilla, and almond extract, stirring until combined.
- Sift in the flour, baking powder, baking soda, and salt, gently folding until just combined.
- Fold in the sliced almonds, reserving a handful for topping.
- Pour the batter into the prepared pan and sprinkle reserved almonds on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg