Overnight Coffee Cake
From shandy 16 years ago
- 50 minutes to make
- Serves 8
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
Ingredients
- 3 c. all-purpose flour shopping list
- 1 1/2 t. baking powder shopping list
- 1 1/2 t. baking soda shopping list
- 1 t. salt shopping list
- 1 c. butter, softened shopping list
- 1 1/4 c. sugar shopping list
- 3 eggs shopping list
- 1 15-ounce carton ricotta cheese shopping list
- 3/4 c. chopped nuts (I use pecans) shopping list
- 1/2 c. packed dark brown sugar shopping list
- 2 T. toasted wheat germ shopping list
- 1 T. ground cinnamon shopping list
- 1 t. ground nutmeg shopping list
How to make it
- 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.
Before Entering the Oven!
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