Why You’ll Love This Recipe
This Pistachio Almond Coffee Cake is everything you could want in a baked good—moist, flavorful, and packed with a delightful combination of toasted nuts, creamy ricotta, and almond syrup. The pistachios provide a delightful crunch and earthy flavor, while the ricotta and mascarpone filling create a rich, velvety texture. The almond syrup drizzle ties everything together with a subtle sweetness that perfectly complements the cake’s nuttiness. Whether you’re making it for a special occasion or just because, this cake is bound to bring a smile to everyone who tastes it.
Ingredients
For the Cake:
- 1 cup ricotta cheese
- ½ cup almond flour
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios, chopped (reserve some for topping)
- ½ cup granulated sugar
- ½ cup heavy cream or mascarpone cheese (for filling)
For the Almond Syrup Drizzle:
- ¼ cup powdered sugar
- 1 tablespoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan.
- In a large mixing bowl, combine the ricotta cheese, almond flour, and granulated sugar. Stir until smooth and well blended.
- Add in the vanilla extract and the chopped pistachios, saving a handful of pistachios for the topping. Mix to combine.
- In a separate bowl, whisk together the heavy cream or mascarpone cheese until smooth.
- Gently fold the mascarpone or cream into the ricotta mixture, creating a thick, creamy batter.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is lightly golden brown.
- Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Almond Syrup Drizzle:
- In a small bowl, whisk together the powdered sugar and vanilla extract until smooth. If you prefer a thinner drizzle, add a small amount of water or milk to reach your desired consistency.
- Drizzle the almond syrup over the cooled cake and sprinkle with the reserved pistachios for an extra crunch and visual appeal.
Servings and Timing
- Servings: 8-10
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
Variations
- Nut Substitutes: If you prefer a different nut, try swapping the pistachios for chopped almonds, walnuts, or hazelnuts. Each will give the cake a unique flavor and texture.
- Fruit Add-ins: For a fruity twist, you can add fresh berries (like raspberries or blueberries) to the batter before baking for added flavor and color.
- Lighter Option: For a lighter version, you can use Greek yogurt instead of ricotta cheese and reduce the sugar slightly.
- Glaze Variation: Add a touch of almond extract to the syrup for a more intense almond flavor or use honey instead of powdered sugar for a different texture and taste.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh for longer, store it in the refrigerator for up to a week.
- Reheating: To reheat, simply warm a slice in the microwave for about 10-15 seconds or place the cake in a low-temperature oven (around 300°F or 150°C) for 5 minutes.
FAQs
Can I make this coffee cake gluten-free?
Yes! You can substitute the almond flour with a gluten-free all-purpose flour blend to make this cake gluten-free. Be sure to check that the almond flour you use is certified gluten-free.
Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in an airtight container. The flavors will even develop further overnight. Add the almond syrup drizzle just before serving.
Can I freeze this cake?
Yes, you can freeze this cake. After it has cooled completely, wrap it tightly in plastic wrap and then foil before freezing for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.
Can I use mascarpone cheese instead of ricotta?
Yes! You can substitute mascarpone for ricotta if you prefer a richer flavor, or even mix both for a creamier result.
How do I prevent the cake from sinking in the middle?
Make sure not to overmix the batter and avoid opening the oven door during the first 25 minutes of baking. Overmixing or sudden temperature changes can cause the cake to collapse.
Can I add chocolate chips to the cake?
Yes, you can add chocolate chips or chopped chocolate into the batter for a delightful chocolatey twist. Dark chocolate or white chocolate would both complement the pistachios nicely.
How can I make the almond syrup more flavorful?
For a more intense almond flavor, add a few drops of almond extract to the syrup or infuse it with a touch of amaretto liqueur.
Can I use sweetened ricotta cheese?
If you’re using sweetened ricotta, you may want to reduce the amount of granulated sugar in the recipe, as the ricotta will already contribute some sweetness.
How can I make the cake extra nutty?
For an even nuttier flavor, toast the pistachios before adding them to the batter. Toasting brings out their natural oils and deepens the flavor.
Can I make this cake in a different-sized pan?
Yes, you can make this cake in a square or rectangular pan, or even muffin tins. Just be sure to adjust the baking time. Muffins will bake in about 20-25 minutes, while larger pans may need additional time.
Conclusion
Grandma’s Secret Pistachio Almond Coffee Cake is a delightful and nostalgic treat that combines the nutty richness of pistachios and almonds with creamy, velvety cheese for an unforgettable dessert. The almond syrup drizzle gives it the perfect sweet finishing touch, while the soft texture and comforting flavors will have everyone coming back for more. Whether you’re enjoying it with a morning coffee or as a dessert, this cake is a true crowd-pleaser that’s bound to bring warmth and happiness to any occasion.
Print
Pistachio Almond Coffee Cake
- Total Time: 45 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Grandma’s Secret Pistachio Almond Coffee Cake is a delicious, nostalgic treat that combines rich pistachio and almond flavors with creamy ricotta and mascarpone cheese. Topped with a sweet almond syrup drizzle, this moist, flavorful cake is perfect for breakfast, afternoon tea, or any special occasion. Whether you’re enjoying it with a cup of coffee or sharing it with loved ones, this cake is sure to become a family favorite that everyone will love!
Ingredients
For the Cake:
- 1 cup ricotta cheese
- ½ cup almond flour
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios, chopped (reserve some for topping)
- ½ cup granulated sugar
- ½ cup heavy cream or mascarpone cheese (for filling)
For the Almond Syrup Drizzle:
- ¼ cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan.
- In a large mixing bowl, combine ricotta cheese, almond flour, and granulated sugar. Stir until smooth and well-blended.
- Add vanilla extract and chopped pistachios, saving a handful for the topping. Mix to combine.
- In a separate bowl, whisk together heavy cream or mascarpone cheese until smooth.
- Gently fold the mascarpone or cream into the ricotta mixture to create a thick, creamy batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Almond Syrup Drizzle:
- In a small bowl, whisk together powdered sugar and vanilla extract until smooth. Add a small amount of water or milk if a thinner consistency is desired.
- Drizzle the almond syrup over the cooled cake and sprinkle with reserved pistachios for extra crunch and visual appeal.
Notes
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer freshness.
- Reheating: To reheat, warm a slice in the microwave for 10-15 seconds or place the cake in a low-temperature oven (around 300°F or 150°C) for 5 minutes.
- Nut Substitutes: Swap pistachios for almonds, walnuts, or hazelnuts for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
