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Super Moist Ricotta Coffee Cake with Streusel

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This ultra-tender ricotta coffee cake bakes up with a buttery cinnamon streusel and a moist, velvety crumb. Simple pantry ingredients, optional lemon zest for brightness, and one 8×8-inch pan—perfect for breakfast, brunch, or coffee time.

  • Total Time: 55 minutes
  • Yield: 12 slices

Ingredients

For the Cake

  • 1 ¾ cups all-purpose flour (spoon & level)

  • 1 cup granulated sugar

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 large eggs (room temp)

  • 1 cup ricotta cheese (full-fat or part-skim)

  • ½ cup unsalted butter, melted and slightly cooled

  • 1 tsp vanilla extract

  • Zest of 1 lemon (optional)

For the Streusel

  • ½ cup all-purpose flour

  • ½ cup granulated sugar

  • ¼ cup cold unsalted butter, cubed

  • ½ tsp ground cinnamon

Instructions

  1. Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment (make a sling for easy lift-out).

  2. Dry Mix: In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.

  3. Wet Mix: In a second bowl whisk eggs, ricotta, melted (cooled) butter, vanilla, and lemon zest until smooth.

  4. Make Batter: Pour wet into dry and fold just until no dry pockets remain (do not overmix).

  5. Streusel: In a small bowl combine flour, sugar, and cinnamon. Cut in cold butter with a fork/pastry cutter until pea-size clumps form.

  6. Assemble: Spread batter in pan; sprinkle streusel evenly corner-to-corner.

  7. Bake: 35–40 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.

  8. Cool & Serve: Cool 10–15 minutes in pan. Slice warm for extra-tender crumbs or cool fully for neat squares.

Notes

  • Ricotta tip: Use full-fat for the most tender crumb. If watery, briefly drain through a fine strainer.

  • Butter temp: Melted but not hot to prevent curdling the eggs.

  • Avoid toughness: Fold gently; a few small lumps are OK.

  • Oven variance: Start checking at 32 minutes if your oven runs hot.

  • Storage: Cover and keep at room temp up to 2 days or refrigerate up to 5 days. Freeze slices (well wrapped) up to 2 months; thaw at room temp.

  • Author: Amber
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Breakfast/Brunch
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 330 kcal
  • Sugar: 26 g
  • Sodium: 230 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 44 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Find it online: https://ambersbridal.com/super-moist-ricotta-coffee-cake-with-streusel/