Recipe

Overnight Coffee Cake Recipe

Add Step-by-Step Photos	Shandy / All my dishes 2 years ago This coffee cake turned out so good. I found it in the Holiday issue of Better Homes and Gardens and just had to try it. You know how those magazines hook us with gorgeous pictures for entertaining. Well, they got me with this one and I really enjoyed it so I thought I would share = D... More Prep:15m Cook:50m Servings:8	Shandy
	ricottacheese pecans brownsugar butter

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henrie

michellem

Ingredients

3 c. all-purpose flour

1 1/2 t. baking powder

1 1/2 t. baking soda

1 t. salt

1 c. butter, softened

1 1/4 c. sugar

3 eggs

1 15-ounce carton ricotta cheese

3/4 c. chopped nuts (I use pecans)

1/2 c. packed dark brown sugar

2 T. toasted wheat germ

1 T. ground cinnamon

1 t. ground nutmeg

Directions

Grease bottom and 1/2-inch up the sides of a 13x9x2-inch baking pan; set aside.

In a large bowl, combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a wooden spoon. Spread batter into the prepared pan.

In a bowl, combine nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate for up to 24 hours.

Preheat oven to 350 degrees F. Uncover coffee cake and bake for 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack. Serve warm.

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