My Old Fashion Coffee Cake is a dessert that’s easy enough to make any time. This dessert is perfect when you’re entertaining and need something sweet to serve with coffee.

Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: Stand mixer fitted with the paddle attachment, pastry cutter, 1 (8 x 8) glass baking dish

Ingredients:
5 tablespoons of butter, unsalted,  plus more for greasing pan
2 cups of all-purpose flour
2 heaping teaspoons of baking powder
1 teaspoon of baking soda
1/2 a teaspoon of Kosher salt
3/4 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup of whole milk, room temperature
1/4 cup of Ricotta cheese, room temperature
1/4 cup of sour cream, room temperature

Topping:
1/2 a cup of all-purpose flour
1/2 cup of granulated sugar
6 tablespoons of butter, unsalted
1/2 teaspoon of ground cinnamon
1/2 teaspoon of Kosher salt
Powdered sugar, garnish

Directions:
Preheat oven to 350-degrees F.

For The Cake:
Butter an 8 x 8-inch glass baking dish with butter. Add the flour, baking powder cinnamon, and Kosher salt into a large mixing bowl, whisk to combine.

In a large mixing bowl, start with the dry ingredients. Add all-purpose flour, baking powder, baking soda, ground cinnamon, and Kosher salt. Whisk all the ingredients together until combined.

In a Stand Mixer (or a hand-held electric mixer), on low speed fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Add the egg until just combined. Next, the sour cream, Ricotta, and vanilla extract.

Add the dry ingredients and milk alternately and mix until just incorporated. Do Not over mix. Pour the batter into the buttered 8 x 8 glass  baking dish

For The Topping:
Combine the flour, sugar, butter, cinnamon, and Kosher salt in a medium bowl and “cut”  the ingredients together with a pastry cutter. Sprinkle evenly, all over the top, completely covering the batter

Bake until the cake is golden brown, or until a cake tester comes out clean, 40 to 45 minutes. Let cook for about 15 minutes before dusting the top with powdered sugar.