I still remember the smell of butter and warm sugar drifting down the hallway on a slow Sunday morning, when the house felt like a hug. That cozy, simple memory is exactly what this cake brings back for me a soft crumb, a hint of almond, and the kind of comfort you can slice and share.
I’m a home cook from Louisville who learned to cook beside my mama, flipping through old church cookbooks and scribbling notes in the margins. These days I write about food the way I learned to make it: practical, full of heart, and meant for everyday tables. I test recipes in a real weeknight kitchen and I like things that come together without a fuss. My approach centers on comfort made simple, with flavors that feel like home and methods you can trust. When I talk about One-Bowl Almond Ricotta Coffee Cake, I picture a skillet full of batter that turns into a golden, almond-studded morning centerpiece. I use pantry staples, gentle steps, and small tricks that make the cake tender and slightly tangy from ricotta. This is the kind of recipe that welcomes small changes a different nut, a splash of citrus, or a sprinkle of coarse sugar and still sings. If you want to see a similar take or compare notes, you can peek at my full write-up on this One-Bowl Almond Ricotta Coffee Cake page for ideas and pictures.
Table of Contents
Table of Contents
How to prepare One-Bowl Almond Ricotta Coffee Cake
Start simply: this recipe really does come together in one bowl, and the ricotta keeps the crumb tender without fuss. The One-Bowl Almond Ricotta Coffee Cake relies on a few key moves whisking the ricotta with sugar and melted butter so it starts silky, gently folding in flour to avoid overworking the batter, and adding thinly sliced almonds for texture. You’ll smell almond extract as it bakes, which gives the cake a nostalgic, bakery-like aroma. Because you mix everything in one bowl, cleanup stays quick and the cake’s texture stays light. I like to reserve a handful of almonds to press on top before the cake goes into the oven; they toast up nicely and create a pretty, crunchy crown.
For weeknight baking, this One-Bowl Almond Ricotta Coffee Cake fits right into the rhythm of a busy morning or a leisurely brunch. Measure your flour with a spoon-and-level method to avoid a dense result, and use full-fat ricotta for best richness. The almond extract is a small but important detail it lifts the flavor without overpowering the ricotta’s creaminess. If you enjoy a bit more sweetness or a tighter crumb, you can dust with powdered sugar once cooled, or serve with a side of whipped cream or yogurt. This cake travels well to potlucks and pairs nicely with coffee or tea. It’s forgiving and familiar, which is why I keep returning to this One-Bowl Almond Ricotta Coffee Cake on chilly mornings and sunny afternoons alike.
Ingredients :
1 cup ricotta cheese, 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, Powdered sugar (optional)
Directions :
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan., In one bowl, whisk together ricotta, sugar, and melted butter until smooth., Add eggs, vanilla, and almond extract. Stir until combined., Sift in flour, baking powder, baking soda, and salt. Stir gently until just combined., Fold in sliced almonds, reserving some for topping if desired., Pour batter into pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes in pan, transfer to wire rack, dust with powdered sugar, slice, and serve.
Best ways to enjoy it
This One-Bowl Almond Ricotta Coffee Cake feels like a warm conversation it’s relaxed, friendly, and made for sharing. For breakfast, slice a thick wedge and pair it with strong coffee; the almond notes in the cake play beautifully with a bright cup. For brunch, serve it alongside fresh fruit, a bowl of yogurt, or a simple pot of lemon curd to add a tangy contrast. If you want to elevate the cake for guests, warm individual slices for a minute in the oven and offer a spoonful of ricotta sweetened lightly with honey on top. The contrast of warm cake and cool, creamy ricotta is lovely.
The texture of One-Bowl Almond Ricotta Coffee Cake lends itself to different plateings: a rustic slice on a wooden board for casual gatherings, or neat wedges plated with berries for a more formal table. If you like a little crunch, toast extra almonds and sprinkle them over each slice. It also makes a delicate dessert after a simple weeknight meal a slice with a scoop of vanilla ice cream turns it into an elegant finish. If you love experimenting, you might enjoy my spin on similar flavors in the Coffee Almond Ricotta Torte, which uses a firmer ricotta base for a different texture and presentation.
How to keep leftovers
Leftover One-Bowl Almond Ricotta Coffee Cake keeps well and actually tastes even better after the flavors settle. Store slices in an airtight container at room temperature for up to two days if your kitchen stays cool and dry. For longer storage, keep the cake in the refrigerator for up to five days wrap slices in plastic or place them in a container to prevent them from picking up other smells. When chilled, the cake firms up a bit because of the ricotta, so allow it to come to room temperature for 20–30 minutes before serving, or warm lightly in a 300°F oven for 8–10 minutes to revive the crumb.
To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator, then bring to room temperature or warm gently. If you plan to freeze, consider skipping the powdered sugar dusting until after thawing so the finish looks fresh. Reheating revives the almond aroma and brings back the soft crumb that makes One-Bowl Almond Ricotta Coffee Cake so comforting. Small tips store toasted almonds separately if you want to preserve crunch, and keep any glaze or dusting stored separately until serving to maintain texture.
Simple tips for success
A few small habits make the One-Bowl Almond Ricotta Coffee Cake turn out reliably every time. Use full-fat ricotta for richness; low-fat versions make the crumb dryer. Warm melted butter slightly so it blends smoothly with the ricotta; don’t pour hot butter into cold eggs. When mixing in the flour, fold gently and stop as soon as the mixture looks homogeneous overmixing develops gluten and leads to a tougher cake. Sift your dry ingredients to avoid lumps and to ensure even rising.
Measure flour by spooning it into your cup and leveling off with a knife rather than scooping directly from the bag that keeps the batter tender. If you want more almond flavor, increase the almond extract by an extra 1/4 teaspoon, but don’t overdo it; a little goes a long way. Reserve some sliced almonds to press on top before baking so they toast beautifully and create an attractive finish. If you’d like a different texture, try folding in coarsely chopped toasted almonds instead of slices. For more ideas on related almond-ricotta treats, you might enjoy this short read on why pistachio and almond ricotta cakes charm the table.
Easy twists you can try
This cake welcomes small, delicious tweaks. Swap half of the sliced almonds for chopped pistachios for a green, nutty twist. Fold in the zest of one lemon for brightness, or add a tablespoon of espresso powder to the dry mix for a subtle coffee note that plays well with the almond extract. For a darker, more rustic take, fold in a 1/3 cup of browned butter in place of the melted butter for nutty depth. If you want a more dessert-like finish, top with a simple glaze of powdered sugar and milk or a drizzle of honey.
You can also make a gluten-free version by using a 1:1 gluten-free flour blend, though the texture may be slightly different. For a dairy-free option, try a well-drained plant-based ricotta and a vegan butter; expect some textural shifts but a similar flavor profile. If you prefer a more structured cake to slice thinly, bake in a loaf pan and increase baking time by 10–15 minutes. For inspiration from other bakers’ approaches to almond ricotta cakes, take a look at this simple coffee ricotta cake to see how texture and flavor can shift with small swaps.
Frequently asked questions
Q: Can I use cottage cheese instead of ricotta?
A: Cottage cheese has more moisture and less fine curd structure than ricotta, which can change the cake’s texture. If you substitute cottage cheese, blend it first to smooth the curds, then drain any excess liquid. The One-Bowl Almond Ricotta Coffee Cake depends on ricotta’s creaminess, so cottage cheese can work in a pinch but expect a slightly different crumb.
Q: Do I need to toast the almonds first?
A: Toasting sliced almonds brings out their flavor and gives a brighter crunch on top. You don’t have to toast them, but if you have the time, toast on a baking sheet at 325°F for 6–8 minutes or until fragrant. Use caution sliced almonds can burn quickly. For the interior, raw sliced almonds bake fine and soften slightly, which many folks enjoy.
Q: How do I prevent the cake from sticking to the pan?
A: Grease the pan well and consider lining the bottom with parchment for easy removal. Let the One-Bowl Almond Ricotta Coffee Cake cool for about 10 minutes in the pan, then run a thin knife around the edge before inverting onto a wire rack. Cooling slightly lets the cake set and helps it release cleanly.
Q: Can I double the recipe for a larger gathering?
A: Yes. Double the ingredients and bake in a 9×13-inch pan, increasing the baking time to about 35–45 minutes and checking for doneness. The flavor and texture of One-Bowl Almond Ricotta Coffee Cake scale nicely, just watch for a golden top and a clean toothpick.
Q: Is ricotta flavor strong in the finished cake?
A: Ricotta contributes a gentle tang and moisture but it doesn’t taste overwhelmingly like fresh cheese. It keeps the cake tender and balances the sweetness, so the almond flavor remains the star while ricotta offers a soft, pleasant background note.
Conclusion
This One-Bowl Almond Ricotta Coffee Cake lives at the intersection of simple technique and cozy flavor. It’s a recipe I return to when I want something wholesome, easy, and a little nostalgic the kind of cake that fills the kitchen with warmth and asks only that you slice it and share. If you’d like another take or a slightly different method, you can compare notes with the classic version at One-Bowl Almond Ricotta Coffee Cake – Cozy Morning Classic, or see an Italian-inspired variation at One-Bowl Italian Almond Ricotta Cake – The Clever Carrot. Happy baking I hope this cake becomes one of those recipes you make again and again.
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One-Bowl Almond Ricotta Coffee Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A soft and tender coffee cake made with ricotta and almond extract, perfect for breakfast or brunch.
Ingredients
- 1 cup ricotta cheese
- 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
- Powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In one bowl, whisk together ricotta, sugar, and melted butter until smooth.
- Add eggs, vanilla, and almond extract. Stir until combined.
- Sift in flour, baking powder, baking soda, and salt. Stir gently until just combined.
- Fold in sliced almonds, reserving some for topping if desired.
- Pour batter into pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in pan, transfer to wire rack, dust with powdered sugar, slice, and serve.
Notes
This cake travels well and pairs nicely with coffee or tea. It can be served warm or at room temperature, and it can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American