Discover how to make a soft, flavorful orange Ricotta Coffee Cake featuring fresh citrus, creamy ricotta, and a sweet orange glaze. With easy step-by-step directions, you’ll have a delicious sweet bread recipe with yeast in no time!
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I love experimenting with different ingredients, especially when making homemade sweet yeast breads.
One of my favorite additions is mashed potatoes. It makes for an incredibly soft and pillowy texture. I love using it to make this recipe for cinnamon rolls and one of my favorite childhood Christmas Eve treats, my Nonna’s Italian Christmas donuts.
Today, I’m sharing another favorite ingredient: ricotta cheese.
The addition of ricotta creates a coffee cake with a soft and chewy crumb. Because we are using both the zest and juice of an orange, the taste is out of this world, not to mention the orange icing that adds the perfect level of sweetness.
I love proofing this yeast dough overnight in the refrigerator, making it easy to prepare ahead of time. It’s perfect for a weekend brunch or special celebrations like Christmas morning or Mother’s Day.
If you’re hesitant about making yeast bread from scratch, don’t worry! I felt the same way until I started baking with yeast. I’ve created this simple step-by-step guide to ensure this ricotta coffee cake always comes out perfectly.
Are you ready for your home to smell like a bakery?
Step-by-step photos and instructions
In a small bowl, combine ¼ cup of warm water, 1 package active dry yeast (8 grams or 2¼ teaspoons), and ½ teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy. This indicates the yeast is active and ready to use.
Combine ½ cup granulated sugar and the zest of one orange in a bowl. Using your fingertips, rub them together in a circular motion for a few minutes to create an orange sugar. Set aside for now.
In a mixing bowl, whisk the wet ingredients: 1 egg, ½ cup ricotta, ½ cup milk, ½ cup orange juice, and 1 teaspoon vanilla extract.
Whisk the wet ingredients with the orange sugar. Set aside.
Sift or whisk together 4 cups of flour (570 grams) with ½ teaspoon of salt.
Transfer 2 cups of the sifted dry ingredients (284 grams) to the bowl of a stand mixer and form a well in the center. Add the wet ingredients to the well.
Attach the paddle attachment to the mixer and beat on low speed for 1-2 minutes. Slowly add the yeast mixture and continue to beat on low for another 1-2 minutes.
Gradually add the remaining flour, ½ cup (71 grams) at a time, until a total of 2 cups (284 grams) has been added. The dough should begin to pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Alternatively, you can switch to the dough hook and knead for 5 minutes.
Transfer the ball of dough to a large, lightly greased bowl. Turn to coat. Cover the bowl with plastic wrap or tea towel. Let rise for about 1½ hours or until double in size.
Once the dough has doubled in size, punch it down to deflate.
Turn the dough out onto a lightly floured surface and knead briefly for about 2 minutes.
Divide the dough into three equal pieces. For reference, my dough weighed 1087 grams, so I divided each piece to approximately 362 grams.
Roll each piece into a 20-inch strand. Start braiding from the middle, working toward both ends. This method makes it easier to join the ends when forming a ring. Pinch the ends together firmly to seal.
Carefully transfer the braided dough to a parchment-lined 10-inch springform pan. For added ease, lightly spray the inside of the pan with nonstick spray.
Cover loosely with plastic wrap and let it rise for about 30 minutes or until it doubles in size. Alternatively, you can refrigerate it overnight for a slower rise and bake in the morning.
While waiting, preheat your oven to 425°F (220°C).
In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush the top of the dough with this egg wash.
Bake for 25-30 minutes or until the top is golden brown. Check the bread at the 20-minute mark; if the top is browning too quickly, cover it loosely with foil.
Once baked, remove from the oven and carefully take the cake out of the springform pan. Transfer it to a wire rack to cool.
In a separate bowl, whisk together ½ cup of confectioner’s sugar and 2-3 teaspoons of orange juice.
Drizzle this mixture over the warm cake and enjoy!
Tips
- Make sure your water and milk are just right – between 105°F–115°F. If it’s too hot, it can harm the yeast, and if it’s too cold, it won’t activate properly.
- If your yeast doesn’t froth after 10 minutes, it might be expired. Time to start a fresh batch!
- Add the flour slowly until the dough is soft and slightly sticky, but still pulls away from the sides of the bowl. Adding too much flour can make the dough dry and dense.
- Knead the dough by hand for 8–10 minutes – or 5 minutes in a stand mixer – until it’s smooth and elastic. This will give you that perfect light and fluffy texture.
- If your ricotta coffee cake is starting to brown too quickly on top, create a little tent with aluminum foil to keep it just right.
- Yeast-based cakes and breads, should reach an internal temperature of 190°F–200°F (88°C–93°C). Use a thermometer to check the thickest part for an accurate reading.
FAQ
Use the three-finger poke test: press three fingers gently into the dough. If the indentations stay and don’t spring back, the dough is ready. If it springs back quickly, it needs more time to rise.
Yes! You can shape the braided ring the day before and let it rise overnight in the refrigerator. Bake it fresh in the morning. Just allow the dough to come to room temperature and rise slightly before baking.
Yes! To freeze, let the baked coffee cake cool completely and skip the glaze. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to serve, thaw at room temperature and add the glaze just before serving for the best texture and flavor.
The cake is ready when the top is golden brown, and the internal temperature in the center reaches 190°F–200°F (88°C to 93°C). You can also check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with just a few crumbs. Additionally, the edges of the cake should pull slightly away from the sides of the pan, and the top should feel firm to the touch.
Sweet yeast breads
Recipe Origins
Back in the 90s, I had a bit of an obsession with collecting recipe books and recipe cards. I still do to this day, and I find it impossible to pass by a second-hand store without dropping in.
As a young adult learning to cook and bake, I loved receiving colorful, glossy cards in the mail from Great American Home Baking. Each card came with a vibrant photo that made the recipes look irresistible.
Recently, while rummaging through storage boxes in the garage, I came across some of the recipe cards. It felt like rediscovering a long-lost friend! Flipping through the cards, this Orange Ricotta Coffee Cake recipe immediately caught my eye. I just knew I had to make it again to share with all of you.
This simple yeast cake brings back all those nostalgic feelings—homey, flavorful, and comforting. I’ve given the original recipe a few tweaks, but it still has that same delicious taste that made me fall in love with it decades ago.
Please note that I prefer a light drizzle over this coffee cake. However, if you have a sweeter tooth, feel free to double the orange glaze recipe for an extra touch of sweetness.
I hope you get to try it and enjoy it with your family.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this easy coffee cake, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Easy Orange Ricotta Coffee Cake Recipe
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Ingredients
- 1 package active dry yeast 2¼ teaspoons/8 grams
- ¼ cup water warm (105°F-115°F)
- ½ teaspoon sugar granulated
- ½ cup sugar granulated
- zest of 1 orange organic, about 1 tablespoon
- 1 egg room temperature
- ½ cup ricotta cheese room temperature
- ½ cup milk warm (105°F-115°F)
- ½ cup orange juice freshly squeezed
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour 568 grams, separated
- ½ teaspoon salt
Egg wash:
- 1 egg lightly beaten
- 1 tablespoon milk
Orange Icing:
- ½ cup confectioner's sugar
- 2-3 teaspoons orange juice
Instructions
Proof the yeast:
- Heat the water to 105°F-115°F. Transfer to a bowl. Add the yeast and ½ teaspoon of sugar. Stir together. Set aside for 5-10 minutes for the yeast to activate. NOTE: If you do not see any foam after 10 minutes, your yeast is likely inactive and you'll need to start over.
Make the orange sugar:
- Combine the granulated sugar and the zest of one orange in a small bowl. Using your fingertips, rub them together in a circular motion for a couple of minutes. Set aside for now.
Whisk the wet ingredients with the orange sugar:
- In a mixing bowl, whisk the wet ingredients: egg, ricotta, milk, orange juice, and vanilla extract. Add the orange sugar and whisk together. Set aside.
Assembling the dough:
- Sift or whisk together 4 cups of flour (568 grams) with ½ teaspoon of salt.
- Transfer 2 cups of the sifted dry ingredients (284 grams) to the bowl of a stand mixer and form a well in the center. Add the wet ingredients to the well.
- Attach the paddle attachment to the mixer and beat on low speed for 1-2 minutes. Slowly add the yeast mixture and continue to beat on low for another 1-2 minutes.
- Gradually add the remaining flour, ½ cup (71 grams) at a time, until a total of 2 cups (284 grams) has been added. The dough should begin to pull away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Alternatively, you can switch to the dough hook and knead for 5 minutes.
Let the dough rest:
- Transfer the ball of dough to a large, lightly greased bowl. Turn to coat. Cover the bowl with plastic wrap or a tea towel. Let rise for about 1½ hours or until double in size.
Shape the dough:
- Punch down the dough.
- Turn out dough on a lightly floured board and knead briefly for 2 minutes.
- Divide the dough into 3 equal pieces. Roll out each piece into a 20-inch long strand.
- Start braiding from the middle, working toward both ends. This method makes it easier to join the ends when forming a ring. Pinch the ends together firmly to seal.
- Carefully transfer the braided dough to a parchment-lined 10-inch springform pan. For added ease, lightly spray the inside of the pan with nonstick spray.
- Cover loosely with plastic wrap and let it rise for about 30 minutes or until it doubles in size.
- While waiting, preheat your oven to 425°F (220°C).
Bake the bread:
- Brush the dough with the egg wash.
- Bake for 25-30 minutes or until top is golden brown. Check the bread at the 20-minute mark. If the top browns too quickly, cover loosely with foil.
- Remove from oven and transfer to a wire rack.
Icing the bread:
- Whisk together the confectioner's sugar and the orange juice. Drizzle over warm cake and enjoy!
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THIS RICOTTA COFFEE CAKE RECIPE!
Video
Notes
- Make sure your water and milk are just right – between 105°F–115°F. If it’s too hot, it can harm the yeast, and if it’s too cold, it won’t activate properly.
- If your yeast doesn’t froth after 10 minutes, it might be expired. Time to start a fresh batch!
- Add the flour slowly until the dough is soft and slightly sticky, but still pulls away from the sides of the bowl. Adding too much flour can make the dough dry and dense.
- Knead the dough by hand for 8–10 minutes – or 5 minutes in a stand mixer – until it’s smooth and elastic. This will give you that perfect light and fluffy texture.
- If your cake is starting to brown too quickly on top, create a little tent with aluminum foil to keep it just right.
- Yeast-based cakes and breads, should reach an internal temperature of 190°F–200°F (88°C–93°C). Use a thermometer to check the thickest part for an accurate reading.
Sara
What an amazing recipe this is!! Maria, you never miss. Thank you.
Maria
My pleasure Sara! Thanks so much for taking the time to comment ♥