Ricotta Coffee Cake

Directions

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

Ingredients:
1/2 cup water
1/2 cup sugar
2 ½ tablespoons instant coffee
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
⅛ teaspoon ground cloves

Directions:
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.