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Ricotta Coffee Cake

This perfectly moist and fluffy Ricotta Coffee Cake is packed with cinnamon, sugar, hints of coffee, and the tastiest crispy streusel topping.  A perfect breakfast or brunch offering, especially for the holidays!

Prep Time: 20  mins

Cook Time: 60  mins

Total Time:  1 hour 20 mins

Serves: 9

Yield: one 9-inch round pan




  • 1 cup Frigo® Whole Milk Ricotta Cheese
  • 3/4 cup white granulated sugar
  • 2 eggs
  • 1 tablespoon coffee syrup, store-bought or recipe below
  • 1 teaspoon pumpkin pie seasoning
  • 1/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Coffee Swirl:

  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons instant coffee

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon pumpkin pie seasoning
  • ¼ cup unsalted butter, melted
  • ½ cup shelled walnuts, chopped


Preheat your oven to 350° F.  Prepare a 9-inch round pan by greasing it well and lining bottom with parchment paper.

In a large bowl, combine the ricotta, sugar, eggs, coffee syrup, pumpkin pie seasoning, and melted butter with a hand mixer until well combined.

In a separate bowl, whisk flour, baking powder, baking soda, and salt and then mix into the ricotta mixture until combined.  The batter will be very thick. Set to the side.

In a small bowl, make the cinnamon coffee swirl by mixing the brown sugar, cinnamon, and instant coffee together.

In another small bowl, make the streusel topping by mixing the flour, sugar, baking powder, pumpkin pie seasoning, melted butter, and chopped walnut until the mixture reaches the texture of coarse crumbs.

Spoon half the batter into the bottom of the pan and gently press down with slightly wet fingers.  Sprinkle the cinnamon coffee swirl over the batter and top with remaining batter gently pressing down batter with wet fingertips.

Finally, sprinkle the streusel topping evenly over the batter.

Bake at 350° F for 55-60 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Allow to cool completely on a wire rack. Then, carefully turn out from the pan and place on a decorative plate streusel side up.  Garnish with extra coffee syrup as desire.

Serve with hot coffee and enjoy!


Rad Remix:  Make your own Coffee Syrup…

Coffee Syrup:

Prep Time:  5  mins   Cook Time:  5  mins  Total Time:  10 mins  Yield:  2 cups

1/2 cup water
1/2 cup sugar
2 ½ tablespoons instant coffee
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
teaspoon ground cloves

Bring water and sugar to a boil and cook until sugar is completely dissolved while stirring.

Add in coffee, vanilla extract, cinnamon, and cloves.

Allow syrup to cool and place in a glass container with a tight-fitting lid and store in the fridge.