why make this recipe
This Sunday Coffee Ricotta Cake is perfect for a cozy weekend gathering or a simple treat during your morning coffee. Combining creamy ricotta cheese and rich brewed coffee, this cake is moist and flavorful. It’s easy to make, and it fills your kitchen with a wonderful aroma as it bakes. Plus, it’s a delightful way to impress your guests with minimal effort!
how to make Sunday Coffee Ricotta Cake
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed coffee, cooled
- Powdered sugar for dusting (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat together the ricotta cheese, sugar, and softened butter until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, alternating with the brewed coffee. Start and end with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
how to serve Sunday Coffee Ricotta Cake
Serve the cake on a nice plate with a light dusting of powdered sugar. It pairs beautifully with a cup of coffee or tea. Enjoy it on its own or with a scoop of whipped cream for a special touch!
how to store Sunday Coffee Ricotta Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. This cake can also be frozen for up to two months. Just wrap it well before freezing.
tips to make Sunday Coffee Ricotta Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Use fresh brewed coffee for the best flavor.
- Don’t overmix the batter. Stir just until all ingredients are combined for a tender cake.
- For added flavor, consider adding chocolate chips or nuts to the batter.
variation (if any)
You can add cocoa powder to the batter for a chocolate twist or substitute the brewed coffee with espresso for a stronger coffee flavor. Adding lemon zest can also bring a refreshing taste to the cake.
FAQs
1. Can I use a different type of cheese instead of ricotta?
Yes, you can substitute with mascarpone or cream cheese, but this may change the flavor and texture slightly.
2. Is there a way to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just dust with powdered sugar before serving.
Sunday Coffee Ricotta Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and flavorful coffee ricotta cake, perfect for gatherings or a cozy breakfast treat.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed coffee, cooled
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat together the ricotta cheese, sugar, and softened butter until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, alternating with the brewed coffee. Start and end with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Serve with coffee or tea and enjoy it with a scoop of whipped cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian