Cannoli Coffee Cake

Cannoli Coffee Cake combines everything you love about a classic coffee cake with the creamy, lightly sweet ricotta filling you’d find inside a traditional cannoli. Each slice has a soft, buttery cake layered with a rich ricotta center and finished with crunchy pistachios for just the right amount of texture. It’s one of those recipes that’s just as perfect with your morning coffee as it is on a holiday brunch table or after dinner with a cup of espresso.

• Creamy ricotta filling inspired by a classic cannoli.
• Soft, buttery homemade coffee cake made completely from scratch.
• Crunchy pistachios add the perfect finishing touch.
• Great for brunch, holidays, dessert, or an afternoon coffee break.
• Easier than making traditional cannoli but packed with the same flavors.
• Even better the next day after the flavors have had time to come together.

• All-Purpose Flour: Creates a soft, tender coffee cake with a light crumb. If needed, a 1:1 gluten-free flour works well too.
• Baking Powder: Gives the coffee cake its lift so every slice bakes up light and fluffy.
• Baking Soda: Works with the sour cream to create an even softer texture.
• Kosher Salt: Balances the sweetness and brings out all of the flavors.
• Butter: Room temperature butter creams with the sugar to create a rich, buttery cake.
• Granulated Sugar: Sweetens the cake without overpowering the cannoli filling.
• Eggs: Add structure while keeping the cake moist.
• Sour Cream: One of the secrets to an incredibly tender coffee cake that stays soft for days.
• Vanilla Extract: Adds warm flavor to both the cake and the ricotta filling.
• Ricotta Cheese: The signature ingredient that gives this coffee cake its classic cannoli-inspired center. Whole milk ricotta creates the creamiest filling.
• Powdered Sugar: Sweetens the ricotta filling while keeping it silky smooth.
• Pistachios: Add the nutty crunch that’s traditionally found in many cannoli recipes while bringing beautiful color to every slice.
• Powdered Sugar (Optional): A light dusting before serving gives the coffee cake that classic bakery-style finish.

• Preheat your oven to 350°F. Grease a 9-inch springform pan with nonstick baking spray or line the bottom with parchment paper.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, sour cream, and vanilla extract, mixing until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

• In a small bowl, stir together the ricotta, powdered sugar, and vanilla until smooth and creamy.

• Spread half of the coffee cake batter evenly into the prepared pan.
• Carefully spread the ricotta filling over the batter, leaving about a ½-inch border around the edges.
• Sprinkle half of the chopped pistachios over the ricotta filling.
• Gently spread the remaining batter over the top.
• Finish by sprinkling the remaining pistachios evenly over the surface.

• Bake for 40 to 45 minutes, or until the center is set and a toothpick inserted into the cake portion comes out clean.
• If the top begins to brown too quickly, loosely cover it with foil during the last 10 to 15 minutes.
• Allow the cake to cool completely before removing the springform pan.
• Dust with powdered sugar just before serving, if desired.

• Not a Chocolate Fan? Leave out the mini chocolate chips or substitute them with chopped nuts, dried fruit, or even butterscotch chips.
• Nut Allergies? Simply omit the pistachios or swap them out for another type of nut that you enjoy.

• Use whole milk ricotta for the creamiest filling and best flavor.
• Bring the butter, eggs, sour cream, and ricotta to room temperature before baking for a smoother batter.
• Don’t overmix the batter once the flour is added. Mix just until everything comes together.
• Leave a small border around the ricotta filling so it stays neatly tucked inside the cake while it bakes.
• Let the cake cool completely before slicing. This gives the ricotta filling time to fully set and makes cleaner slices.
• If your ricotta seems watery, drain it in a fine mesh strainer for 20 to 30 minutes before mixing the filling.

• Store leftover Cannoli Coffee Cake in an airtight container in the refrigerator for up to 4 days. Because of the ricotta filling, it’s best kept chilled.
• To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or freezer bag for up to 3 months.
• When you’re ready to enjoy a slice, thaw it overnight in the refrigerator. You can serve it chilled or let it come to room temperature before dusting with powdered sugar.