Pistachio Almond Ricotta Coffee Cake is the kind of bake you make when you want something cozy, fragrant, and just a little fancy without trying too hard. Maybe you have friends swinging by for coffee, or you need a treat that tastes like a bakery cake but comes from your own oven. I love this one because it stays moist for days and the nutty flavor is so satisfying. The ricotta makes the crumb soft and tender, while pistachios and almonds bring crunch and aroma. If you’re nervous about dry coffee cakes, this one will change your mind. Here’s exactly how I make it and how you can, too. 
Pistachio Ricotta Cake Recipe
Think of this as a comfort cake with a glow up. It’s still simple to bake, but it tastes like you spent all afternoon on it. The ricotta gives you a plush crumb, pistachios bring a buttery green sweetness, and a hint of almond ties it all together. It’s perfect for lazy weekend mornings, gifting to neighbors, or cutting into thick slices for dessert with espresso. And yes, it’s sturdy enough for travel if you’re bringing it to a potluck.
Ingredients
- All purpose flour, plus a little almond flour for extra tenderness
- Granulated sugar and a touch of brown sugar for warmth
- Whole milk ricotta, well stirred and slightly drained
- Unsalted butter, melted and cooled
- Large eggs at room temperature
- Vanilla extract and a whisper of almond extract
- Baking powder and a pinch of salt
- Finely ground pistachios for the batter, plus chopped pistachios for topping
- Optional: lemon or orange zest for brightness
Tools
You’ll want a 9 inch round cake pan or springform, a mixing bowl, whisk, spatula, and a small grinder or food processor for the pistachios. If you’re new to nut flours, peek at my quick notes on nut flour basics to get an even, fine grind that blends into the batter beautifully.
Bookmark my coffee cake collection if you like this style of bake. It’s the kind of recipe you’ll return to again and again because the method is straightforward and the texture is always reliable.
“I baked this for Sunday brunch and everyone asked for the recipe. The crumb was moist and rich, and the pistachio flavor was spot on. It tasted like a cafe treat and held up perfectly the next day.”
How to Make Pistachio Ricotta Cake
Step by step
- Prep the pan: Grease a 9 inch pan and line the bottom with parchment for easy release. Heat the oven to 350°F.
- Grind the nuts: Pulse shelled pistachios until fine but not paste like. You want a sandy texture.
- Mix wet: In a bowl, whisk eggs, sugar, ricotta, melted butter, vanilla, and almond extract until creamy and smooth.
- Combine dry: In another bowl, whisk flour, almond flour, baking powder, salt, and the ground pistachios.
- Bring together: Fold dry into wet in two additions. Do not overmix. A few streaks are okay and will disappear as it bakes.
- Top and bake: Spread into the pan, sprinkle with chopped pistachios and a spoonful of sugar for a light crust, then bake 38 to 45 minutes. The top should be golden and a toothpick should come out with just a few moist crumbs.
- Cool and slice: Let it cool 15 minutes in the pan, then lift out to finish cooling. Slice thick and serve warm or at room temp.
That’s the whole path to a tender, fragrant crumb every time. If you need more baking support, I put some notes together at ricotta baking tips to help you avoid dense or dry results.
Tips to Make the Best Pistachio Ricotta Cake
Drain the ricotta slightly. If the ricotta looks very wet, set it in a fine mesh strainer for 10 to 15 minutes. A little less moisture means a finer crumb that slices cleanly.
Use room temp ingredients. Cold eggs and cool ricotta can seize up the butter and make the batter uneven. Set everything out for 30 minutes.
Grind pistachios with a spoon of sugar. If your grinder tends to clump, add a spoon of the recipe sugar with the nuts and pulse in short bursts.
Weigh your flour if possible. Too much flour makes any cake dry. If you don’t weigh, use the fluff scoop level method for accuracy.
Don’t overmix. Once the flour is in, fold gently until the batter just comes together. Overmixing develops gluten and makes a tougher bite.
Try a springform pan. It makes unmolding simple and keeps the topping intact. Line the base for extra insurance.
Check early. Ovens run differently. Start checking at 36 minutes. Look for a golden top and a toothpick with moist crumbs.
Flavor bumpers. Citrus zest or a teaspoon of instant espresso adds depth. I like orange zest in winter and lemon in spring.
Storage. Wrap the cooled cake tight and keep at room temp for 2 days, or chill for up to 5. Freeze slices for up to 2 months and thaw at room temp.
Streusel optional. If you want drama, rub 2 tablespoons cold butter into 1/4 cup flour, 1/4 cup brown sugar, and a pinch of salt. Sprinkle on top with pistachios before baking.
I love serving a warm slice with coffee. If you want the full buffet vibe, pop over to this pistachio ricotta cake recipe page I reference for add ons like glazes and syrups that play nice with the pistachio almond combo.
Why You’ll Love This Recipe
Reason 1: Moist crumb that lasts. Thanks to ricotta, each slice stays tender for days. It’s not a one day wonder. You can bake it on Friday and still love it on Sunday.
Reason 2: Balanced sweetness. It’s sweet enough to feel like dessert without being cloying. You can pair it with black coffee or tea and it hits just right.
Reason 3: Nutty aroma in every bite. The pistachios in the batter plus a crunchy top layer give you texture and flavor. It’s the best kind of contrast.
Reason 4: Flexible and forgiving. You can swap a little flour for almond flour, change the citrus zest, or fold in berries. It’s hard to mess up if you follow the basics.
Reason 5: It feels special with very little effort. This is why I keep coming back to Pistachio Almond Ricotta Coffee Cake. It’s company worthy but weeknight doable.
For more inspiration and spin offs, I keep a short list and guides inside my site’s archives. One neat resource is a quick route through nut based bakes that pairs perfectly with this cake, just tap into nut flour basics if you want to get deeper into texture and flavor.
Substitutions & Variations
Flour mix. You can replace 1/2 cup of the all purpose flour with almond flour for a more tender, slightly richer crumb. If you want gluten free, use a 1 to 1 gluten free flour blend and keep the almond flour amount the same. Check for doneness a bit sooner.
Dairy tweaks. Whole milk ricotta is best, but part skim works if you drain it extra well. For dairy free, try a thick, unsweetened plant based ricotta and replace butter with a neutral oil plus a tiny pinch of salt.
Different nuts. Swap the pistachios with hazelnuts or almonds if that’s what you have. The flavor will change, but the method stands. I still keep a handful of chopped pistachios for a bit of color on top when possible.
Flavor boosters. Add 1 teaspoon of orange or lemon zest to the batter for brightness. A pinch of cardamom or cinnamon gives extra warmth. A teaspoon of instant espresso deepens the nutty notes.
Toppings. Dust with powdered sugar, drizzle a simple vanilla glaze, or spread a thin swipe of orange marmalade while the cake is warm so it sinks in. If you like a big weekend bake lineup, I keep them organized here in my coffee cake collection for easy mixing and matching.
Berries and chocolate. Fold in 1/2 cup mini chocolate chips or 3/4 cup blueberries tossed with a teaspoon of flour. The cake will be slightly denser with mix ins, but still lovely.
Common Questions
Can I make this a day ahead? Yes. Bake, cool, and wrap tightly. It actually slices cleaner the next day.
Do I have to drain ricotta? If it’s very wet, yes. A quick 10 minute drain improves the crumb and prevents gumminess.
What size pan works best? A 9 inch round is ideal. An 8 inch will work, but bake longer and tent if it browns too fast.
How do I know it’s done? The top is golden, edges pull slightly from the pan, and a toothpick comes out with moist crumbs, not wet batter.
Can I cut the sugar? You can reduce by 2 tablespoons without issue. Larger cuts can make the texture drier and less tender.
Bake It This Weekend
This is the kind of cake that makes your kitchen smell like a cozy cafe and turns a simple coffee break into something worth remembering. If you’re craving a trusted method with Italian vibes, I love the approach in this resource on Pistachio Ricotta Cake (Best Italian Recipe) – This Italian Kitchen and use similar ideas here at home. Bake it once and you’ll see why Pistachio Almond Ricotta Coffee Cake has a permanent spot in my rotation. Grab your bowl, warm the oven, and treat yourself to a slice that’s tender, nutty, and just sweet enough.
For more step by step help, peek at my simple ricotta baking tips and save the weekend with a cake that never lets you down.
Pistachio Ricotta Cake
- Total Time: 60
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and tender coffee cake featuring the rich flavors of ricotta and pistachios, perfect for a cozy get-together or a special treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- ¾ cup granulated sugar
- 2 tablespoons brown sugar
- 1 ½ cups whole milk ricotta, well stirred
- ½ cup unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup finely ground pistachios
- ¼ cup chopped pistachios (for topping)
- Optional: Zest of 1 lemon or orange
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
- Pulse shelled pistachios in a small grinder until fine, but not pasty.
- In a mixing bowl, whisk together the eggs, granulated sugar, ricotta, melted butter, vanilla extract, and almond extract until creamy.
- In another bowl, combine the all-purpose flour, almond flour, baking powder, salt, and ground pistachios.
- Fold the dry ingredients into the wet ingredients in two additions, mixing gently until just combined.
- Spread the batter into the prepared cake pan, sprinkle with chopped pistachios and a spoonful of sugar for a light crust.
- Bake for 38 to 45 minutes or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool for 15 minutes in the pan before lifting out and letting cool completely on a wire rack. Slice thick and serve warm or at room temperature.
Notes
For the best texture, drain ricotta slightly if very wet. Use room temperature ingredients to ensure a smooth batter.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Italian