Easy Orange Ricotta Coffee Cake Recipe

An overhead photo of an orange glazed coffee on a white cake platter.

Easy Orange Ricotta Coffee Cake Recipe

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 treat in no time!

Course Brunch or Dessert

Cuisine International

Prep Time 45

Cook Time 30

Proofing Time 2

Total Time 3 15

Servings servings

Calories 247kcal

Author Maria Vannelli RD

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition