Super Moist Ricotta Coffee Cake with Streusel

If you think coffee cake has to be dry or crumbly, this ricotta coffee cake will happily prove you wrong. The ricotta keeps the crumb incredibly tender and plush, while a buttery cinnamon streusel melts into crunchy, caramelized clusters on top. This Ricotta Coffee Cake recipe is simple enough for weekdays but elegant enough for brunch—expect a bakery-style slice with fragrant vanilla, a hint of lemon zest, and that signature cinnamon crunch.

Ingredients

Component	Ingredient	Amount/Quantity	Notes
Cake	All-purpose flour	1 ¾ cups	Spoon & level for accuracy
	Granulated sugar	1 cup	Sweetens without heaviness
	Baking powder	1 tsp	Lift and light texture
	Baking soda	½ tsp	Balances acidity from ricotta
	Salt	½ tsp	Rounds flavor
	Eggs	2 large	Room temperature for best rise
	Ricotta cheese	1 cup	Full-fat or part-skim both work
	Unsalted butter, melted	½ cup	Slightly cooled before mixing
	Vanilla extract	1 tsp	Classic bakery aroma
	Lemon zest (optional)	Zest of 1 lemon	Brightens and lifts the crumb
Streusel	All-purpose flour	½ cup	For substantial crumbs
	Granulated sugar	½ cup	Sweet, crunchy topping
	Unsalted butter, cold	¼ cup (cubed)	Cold fat = chunky streusel
	Cinnamon	½ tsp	Warm spice finish

Tip: Use full-fat ricotta for the most tender, velvety crumb. If yours looks watery, drain briefly through a fine strainer.

Timing

• Prep: ~15 minutes
• Bake: 35–40 minutes at 350°F (175°C)
• Cool: 10–15 minutes before slicing
• Total: 60–70 minutes (coffee break included!)

Step-by-Step Instructions

Step 1: Preheat & pan prep

Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment for easy lift-out.
Tip: A light parchment sling makes cleaner edges and effortless removal.

Step 2: Whisk the dry mix

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
Why it matters: Even distribution of leaveners prevents tunneling and ensures a uniform rise.

Step 3: Stir the wet ingredients

In another bowl, whisk eggs, ricotta, melted butter, vanilla, and lemon zest until smooth and creamy.
Tip: Make sure butter is melted but cool—hot butter can curdle the eggs.

Step 4: Make the batter (gently!)

Pour the wet mixture into the dry and fold with a spatula just until no dry pockets remain.
Tip: Do not overmix. Overworking develops gluten and can toughen the crumb; a few tiny lumps are okay.

Step 5: Mix the streusel

In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold cubed butter with a fork or pastry cutter until clumps form (pea-sized crumbs).
Pro move: Squeeze some crumbs between your fingers for larger clusters—those bake up extra crunchy.

Step 6: Assemble

Spread the batter evenly into the prepared pan. Sprinkle the streusel all over the top, covering corner to corner for maximum crunch.

Step 7: Bake to perfection

Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Tip: If your oven runs hot, start checking at 32 minutes. The top should be golden with set, craggy crumbs.

Step 8: Cool & slice

Cool 10–15 minutes in the pan. Slice warm for melt-in-your-mouth tenderness, or cool completely for the neatest squares.

Nutritional Information (estimated per 1 of 12 slices)

• Calories: ~330 kcal
• Carbohydrates: ~44 g (Sugar ~26 g)
• Protein: ~6 g
• Fat: ~15 g (Saturated ~9 g)
• Sodium: ~230 mg
  Estimates vary by ricotta type (full-fat vs part-skim) and exact slice size.

Healthier Alternatives

• Lighten it up: Use part-skim ricotta and reduce granulated sugar in the cake by 2–3 Tbsp (streusel stays the same for crunch).
• Whole-grain boost: Swap ¼–⅓ of the all-purpose flour with white whole wheat flour for extra fiber while maintaining tenderness.
• Gluten-free: Use a 1:1 gluten-free baking blend (with xanthan gum). Let the batter rest 5 minutes before baking to hydrate.
• Citrus glaze instead of extra streusel: Skip a portion of streusel and finish with a lemon-vanilla glaze (½ cup powdered sugar + 1–2 Tbsp lemon juice + splash of vanilla).
• Lower sugar streusel: Replace 2 Tbsp sugar with finely chopped nuts (walnuts or pecans) for sweetness + texture.

Serving Suggestions (Ricotta Coffee Cake)

• Café style: Dust with powdered sugar and serve warm with espresso or a latte.
• Berry boost: Top slices with fresh berries and a dollop of lightly sweetened whipped cream or Greek yogurt.
• Brunch board: Pair with scrambled eggs, fruit salad, and crispy bacon for a balanced spread.
• Citrus pop: Drizzle with a quick lemon glaze to echo the zest in the batter.

Common Mistakes to Avoid

• Overmixing the batter: Can toughen the crumb. Solution: Fold gently just to hydrate the flour.
• Using cold ingredients: Leads to uneven texture. Solution: Bring ricotta and eggs to room temp for a smooth batter.
• Skipping parchment: Makes removal messy. Solution: Line the pan for clean edges and easy slicing.
• Underbaking/overbaking: Dry edges or a gummy center. Solution: Check at 32–35 minutes; look for golden top and a clean tester.
• Watery ricotta: Can weigh down the cake. Solution: Drain briefly if excess liquid pools on top.

Storing Tips

• Room temperature: Cover and store up to 2 days in a cool, dry spot.
• Refrigerator: Keeps 4–5 days in an airtight container; bring to room temp or warm 10 minutes at 300°F (150°C) before serving.
• Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge; refresh in a low oven for a just-baked feel.
• Make-ahead: Bake the night before; glaze (if using) just before serving for best texture.

Conclusion

This ricotta coffee cake is everything we love in a brunch bake: plush, tender crumb, fragrant vanilla and lemon, and an irresistible cinnamon streusel that crackles with each bite. It comes together quickly, bakes in under 40 minutes, and slices beautifully for gatherings or slow mornings at home. If you make it, leave a rating and a comment—your notes help others bake with confidence! Hungry for more cozy bakes? Don’t miss our blueberry crumb bars and cinnamon swirl quick bread.

FAQs

Q1. Can I use part-skim ricotta instead of full-fat?

Yes. Part-skim ricotta works well and slightly reduces calories. If it seems watery, drain briefly to avoid a heavy crumb.

Q2. Can I bake this in a 9×9 or round pan?

You can use a 9×9 pan (thinner cake) or a 9-inch round. Start checking 5 minutes earlier since thinner layers bake faster.

Q3. How do I add fruit (like blueberries or raspberries)?

Fold up to 1 cup of berries into the batter right before it goes into the pan. Toss berries with 1 tsp flour to help prevent sinking.

Q4. Can I make muffins instead of a cake?

Yes. Divide batter among 12 lined muffin cups, sprinkle streusel, and bake 18–22 minutes until a tester comes out clean.

Q5. What’s the best way to reheat slices?

Warm in a 300°F (150°C) oven for 8–10 minutes or microwave 15–20 seconds. A quick dusting of powdered sugar refreshes the look and flavor.

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