A soft and tender Almond Ricotta Coffee Cake with pistachio, featuring creamy ricotta, fragrant almond flavor, and a delicate crunchy nutty topping.

Scale

1 1/2 cups (190 g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3 large eggs

1 cup (250 g) whole-milk ricotta cheese

1 tsp vanilla extract

1 tsp almond extract

1/2 cup (60 g) finely chopped pistachios

1/4 cup (25 g) almond flour

1/2 cup (60 g) chopped pistachios for topping

2 tbsp (25 g) granulated sugar for topping

2 tbsp (25 g) all-purpose flour for topping

1 tbsp (14 g) unsalted butter, melted

1/4 tsp almond extract for topping

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1. Preheat oven to 350°F (175°C).

2. Grease a 9-inch round or square baking pan and line the bottom with parchment paper.

3. Whisk together flour, baking powder, baking soda, salt, and almond flour.

4. Beat softened butter and sugar until light and creamy.

5. Add eggs one at a time, beating well after each addition.

6. Mix in ricotta, vanilla extract, and almond extract until smooth.

7. Gradually add the dry ingredients and mix just until combined.

8. Fold in the chopped pistachios.

9. Transfer the batter to the prepared pan and smooth the top.

10. Combine chopped pistachios, sugar, flour, melted butter, and almond extract for the topping.

11. Sprinkle the pistachio topping evenly over the batter.

12. Bake for 40–48 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

13. Cool in the pan for 15 minutes, then transfer to a cooling rack.

14. Cool further before slicing and serving.

Use whole-milk ricotta for the richest texture.

Drain excess liquid from very wet ricotta before measuring.

Do not overmix the batter once the flour is added.

Use fresh pistachios for the best flavor.

Do not overbake the cake.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze individual slices for up to 3 months.