A moist and nutty coffee cake made with ricotta, almond flour, pistachios, and almonds—perfect for brunch or dessert.

Scale

1 cup ricotta cheese

½ cup almond flour

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

3 large eggs

1 tsp almond extract

1 tsp vanilla extract

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup chopped pistachios

½ cup sliced almonds

Glaze: 1 cup powdered sugar, 2–3 tbsp milk, ½ tsp almond extract

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1. Preheat oven to 350°F. Grease a 9-inch pan and line with parchment.

2. Cream butter and sugar until fluffy.

3. Beat in eggs one at a time, then add almond and vanilla extracts.

4. Whisk together dry ingredients in a separate bowl.

5. Add dry ingredients to wet, alternating with ricotta.

6. Fold in pistachios and almonds.

7. Bake 40–45 minutes, until a toothpick comes out clean.

8. Cool completely, glaze, and garnish with extra nuts.

Toast the nuts before adding for deeper flavor.

This cake tastes even better the next day.