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Creamy Ricotta Coffee Cake with Crumb Topping

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A tender, creamy ricotta coffee cake topped with cinnamon-streusel crumble. Moist and flavorful with a soft bite that pairs perfectly with coffee or tea.

Ingredients

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Cake:

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • ½ cup butter, softened

  • ¾ cup sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp lemon zest or 1 tbsp lemon juice (optional)

  • 1 cup whole milk ricotta cheese

Streusel:

  • ½ cup flour

  • ¼ cup sugar

  • 1 tsp cinnamon

  • 3 tbsp cold butter

  • Pinch of salt

  • ¼ cup chopped nuts (optional)

Instructions

  • Preheat oven to 350°F. Grease a 9-inch round or square pan.

  • Prepare streusel topping and refrigerate.

  • Whisk dry ingredients in one bowl.

  • Cream butter and sugar until fluffy. Beat in eggs, vanilla, and lemon.

  • Fold in ricotta, then add dry ingredients.

  • Pour batter into pan, top with streusel.

  • Bake 40–45 minutes. Cool, dust with powdered sugar.

Notes

  • For a fruit twist, add fresh berries or chocolate chips.

  • Use whole milk ricotta for the creamiest result.

  • Freezes well wrapped for up to 2 months.

Find it online: https://thefoodaunt.com/creamy-ricotta-coffee-cake-with-crumb-topping/