Italian Pastry Coffee Cake

Your favorite Italian pastry just turned into coffee cake! That slightly scented ricotta filling studded with chocolate and candied citrus but in a cake form, perfect for dunking in your next cup of coffee or tea (or dare I say even in an espresso martini?!!) it’s so good you guys, perfectly balanced, bouncy and sweet, it’s just what the soul needs during that afternoon pick me up or for a sweet weekend treat!

By @mrsvitale

Original recipe source

Cook time: 45 minutes

Servings: 8

Ingredients

• 2.25 cup all-purpose flour
• 0.5 teaspoon baking soda
• 2 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 teaspoon cinnamon
• 0.67 cup candied orange peel
• 0.67 cup mini semisweet chocolate chips
• 1 cup granulated sugar
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 0.5 cup unsalted butter
• 2 unit eggs
• 2 teaspoon vanilla extract
• 0.5 cup whole milk ricotta
• 1 cup milk

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
3. Stir in the candied orange peel and mini semisweet chocolate chips into the dry ingredients.
4. In another bowl, cream together the granulated sugar, lemon zest, orange zest, and softened unsalted butter until light and fluffy.
5. Add the eggs one at a time to the creamed mixture, beating well after each addition.
6. Mix in the vanilla extract and whole milk ricotta into the wet ingredients.
7. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
8. Spray a Bundt pan with non-stick cooking spray.
9. Pour the batter into the prepared Bundt pan and smooth the top.
10. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool slightly in the pan before inverting it onto a platter to serve.