Pumpkin Olive Oil Coffee Cake

Pumpkin Olive Oil Coffee Cake 

Pumpkin Olive Oil Coffee Cake


For 4 Person(s)

For the cake

  • 2 cups all purpose flour
  • 3/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup olive oil
  • 1 packet vanillina or 1 teaspoon vanilla extract
  • 1 cup pure pumpkin puree

For the Ricotta Swirl

  • 2 cups whole milk ricotta, room temperature
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1 packet vanillina or 1 teaspoon vanilla extract

For the Streusel

  • 1/4 cup salted butter, melted
  • 1/4 cup all purpose flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 pinch salt


  1. For the Cake:
    1. Heat the oven to 350°F with a rack in the middle position.
    2. Coat a 9 by 9 inch square pan with baking spray; set aside.
    3. In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.
    4. In a stand mixer with the paddle attachment, whisk together the oil, pumpkin puree,  milk, and vanillina.
    5. With the mixer running on low, incorporate the dry ingredients until just combined, about 2-3 minutes. 
    6. Transfer the batter to the prepared pan and spread it in an even layer. Set aside while you prepare the ricotta filling. 
  2. To Prepare the Ricota Swirl and Streusel: 
    1. Whisk together ricotta, sugar, vanillina, and egg until incorporated. Swirl the ricotta mixture on top of the cake batter with an offset spatula. Set aside while you prepare the streusel. 
    2. Mix together butter, flour, brown sugar, and cinnamon. Use handle to make a crumbled texture, and distribute over the cake. 
  3. Bake for 38-40 minutes or until a toothpick inserted at the center of the cake comes out clean.



Recipe Notes

For a thinner snack cake, prepare in a 9 by 13 inch pan. It will appear that there is not enough batter, but you can spread it with an offset spatula. 

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