A tender, nut-studded morning treat that’s equal parts cozy and elegant—perfect for slow weekends and special mornings alike.
💛 Thank You for Stopping By!
Before we talk cake (and trust me, we’re about to talk cake), let me just say how grateful I am that you’re here. Whether you’re searching for a new brunch showstopper or just craving a little morning comfort, this recipe is meant to bring a bit of sweetness and warmth to your day.
And if you’re like me—someone who believes that cake can be breakfast—then you’re in for something really special today.
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🍰 What Makes This Cake Special?
This Pistachio-Almond Ricotta Breakfast Cake is everything you want in a morning bake: simple, satisfying, and packed with flavor. The ricotta gives it a moist, tender crumb, while the nuts add texture and a toasty richness. It’s sweet, but not overly so—making it perfect for pairing with your morning coffee or tea.
This isn’t a fussy, multi-step cake. It’s a mix-it-up-and-bake kind of morning miracle.
💖 Why You’ll Love It
- ✔️ One bowl + one pan = minimal cleanup
- ✔️ Ricotta magic keeps the cake moist and rich without feeling heavy
- ✔️ Naturally sweet and nutty—no frosting needed
- ✔️ Easy to make ahead and serve the next morning
- ✔️ Doubles as a brunch dessert or afternoon snack!
🥄 What Does It Taste Like?
Picture this: a warm slice of soft, buttery cake with a hint of vanilla, the earthy sweetness of pistachios, and toasty almonds in every bite. The ricotta adds a creamy density, almost like a cross between a coffee cake and a pound cake—but lighter.
Add a dusting of powdered sugar, and you’ve got a rustic, Italian-inspired cake that’s just sweet enough.
📝 Ingredients
- 1 cup ricotta cheese
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chopped pistachios
- ½ cup sliced almonds
- Powdered sugar, for dusting (optional)
🧰 Tools You’ll Need
- Mixing bowls
- Hand mixer or whisk
- 9-inch round cake pan
- Rubber spatula
- Measuring cups and spoons
- Wire rack
- Toothpick (for doneness testing)
- Sifter or fine mesh strainer (for dusting)
🔄 Ingredient Notes & Swaps
- No ricotta? Substitute with full-fat Greek yogurt or cottage cheese (blended smooth).
- Pistachio-free? Use chopped walnuts, pecans, or hazelnuts.
- Add citrus! A teaspoon of lemon or orange zest makes it extra bright and breakfast-y.
- Gluten-free? Try a 1:1 gluten-free baking flour blend—texture may vary slightly.
👩🍳 How to Make It – Step-by-Step
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment if desired for easy removal.
2. Make the Ricotta Base
In a large mixing bowl, blend ricotta, sugar, and softened butter until smooth and creamy.
3. Add Eggs & Vanilla
Crack in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Mix Wet and Dry
Gradually add the dry mixture into the wet ingredients, stirring just until combined. Don’t overmix—gentle is key!
6. Fold in Nuts
Gently fold in chopped pistachios and sliced almonds until evenly distributed.
7. Bake
Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Dust & Serve
Once cooled, dust the top with powdered sugar for a pretty finish. Slice, serve, and enjoy!
🍵 What to Serve With This Breakfast Cake
- A hot mug of espresso, cappuccino, or chai
- Fresh berries or a fruit salad on the side
- A dollop of Greek yogurt with honey drizzle
- Warmed with a little butter for extra indulgence
- As-is with your favorite book or playlist 💛
💡 Tips for the Best Breakfast Cake
- Use full-fat ricotta for richness and moisture.
- Room temperature ingredients = smoother mixing and better texture.
- Don’t skip the nuts! They add flavor and contrast.
- Let it cool fully before slicing—it firms up as it cools.
- Double the recipe and bake in a 9×13 for a brunch crowd.
🧊 Storage & Make-Ahead
Room Temperature:
Wrap tightly or store in an airtight container for up to 3 days.
Fridge:
Keeps for up to 5 days—just bring to room temp before serving.
Freezer:
Wrap slices individually and freeze for up to 2 months. Thaw overnight or warm briefly in the oven.
❓ Frequently Asked Questions
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend. Results may be slightly more crumbly.
Can I reduce the sugar?
Definitely. Try cutting the sugar to ⅓ cup for a lightly sweet version—it still tastes amazing.
Can I bake this in a loaf pan?
Yes, though baking time may be longer (about 40–45 minutes). Just check with a toothpick!
Can I make it dairy-free?
Ricotta is key to the texture, but you could try vegan ricotta or thick non-dairy yogurt with decent results.
🌞 Final Thoughts
This Fuss-Free Pistachio-Almond Ricotta Cake is the kind of breakfast treat that makes mornings feel a little more special. It’s wholesome, flavorful, and simple enough to make any day of the week—but pretty enough to serve at brunch with friends.
It’s cozy. It’s nutty. It’s cake for breakfast.
And honestly? That’s reason enough to celebrate.
🌰 More Sweet Breakfast Recipes to Try:
- 🍋 [Lemon Ricotta Pancakes with Blueberry Syrup]
- 🍞 [Cinnamon Swirl Sourdough Discard Quick Bread]
- 🍎 [Apple Spice Yogurt Muffins]
📸 Show Me Your Cake!
Baked this beauty? I’d LOVE to see it!
Tag your photos on Pinterest or Instagram with #RicottaBreakfastCake and share your morning masterpiece!
🍰 Nutritional Info (1 slice, approx. 1/8 of cake):
- Calories: 250
- Protein: 7g
- Carbs: 20g
- Fat: 16g
- Sugar: 10g
- Fiber: 2g
Note: Values are estimates and vary by brand and ingredient substitutions.
✨ Cozy mornings start with cake. ✨
Pistachio-Almond Ricotta Breakfast Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, blend ricotta, sugar, and softened butter until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring just until combined.
- Gently fold in chopped pistachios and sliced almonds until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
- Slice and enjoy!
