Grandma’s Secret Pistachio Almond Coffee Cake
A tender, nutty coffee cake layered with creamy mascarpone and topped with a sweet almond drizzle—perfect for breakfast, brunch, or a cozy afternoon treat.
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
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Almond Syrup Drizzle:
- ¼ cup powdered sugar
- 1 tablespoon vanilla extract
- 2 –3 tablespoons milk or almond milk adjust for desired consistency
Instructions
- Preheat oven to 350°F (175°C), grease a 9-inch round cake pan, and line it with parchment paper.
- Mix ricotta, almond flour, and vanilla until smooth. Add sugar and eggs, beat until pale. Stir in flour, baking powder, and salt. Fold in chopped pistachios, saving some for topping.
- Spread half the batter in the pan. Layer with cream or mascarpone, staying clear of the edges. Top with remaining batter.
- Bake for 30–35 minutes until golden and a toothpick (avoiding the center) comes out clean. Cool for 10 minutes in the pan, then fully on a wire rack.
- Whisk powdered sugar, vanilla, and milk until smooth. Adjust thickness as needed.
- Drizzle syrup over the cooled cake and sprinkle with reserved pistachios. Serve warm or at room temperature.