Coffee-Ricotta Cake
This moist, coffee-infused ricotta cake delivers a creamy texture with deep espresso flavor, making it perfect for breakfast or dessert.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup ricotta cheese
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tbsp instant espresso powder
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup whole milk
For the Coffee Glaze (Optional):
- 1 tbsp espresso powder
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat the Oven:
- Set oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Mix the Dry Ingredients:
- In a bowl, whisk flour, baking powder, salt, and espresso powder together.
- Prepare the Wet Ingredients:
- Beat ricotta, sugar, and butter until creamy. Add eggs, one at a time, mixing well.
- Combine Everything:
- Gradually add dry ingredients to the ricotta mixture, alternating with milk. Stir until smooth.
- Bake the Cake:
- Pour batter into the pan. Bake for 45-50 minutes or until a toothpick comes out clean.
- Make the Coffee Glaze (Optional):
- Whisk espresso powder, powdered sugar, and milk until smooth.
- Cool and Glaze:
- Let cake cool for 10 minutes, then drizzle with glaze.
- Slice and Serve:
- Cut into generous pieces and enjoy.
Notes
Nutritional Values (Per Serving)
- Calories: c
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Calcium: 10%
- Iron: 5%
- Vitamin A: 8%
- Potassium: 6%
- Folate: 4%
Additional Notes/Tips to Enhance the Flavor
- Use fresh espresso instead of powder for a stronger coffee kick.
- Swap half of the flour with almond flour for a nuttier taste.
- A sprinkle of cinnamon or cocoa powder on top makes it extra fancy.
- Serve slightly warm with whipped cream for peak indulgence.