April 16, 2011

Overnight Coffee Cake

3 cups all-purpose flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 cup butter, softened
1-1/4 cups granulated sugar
3 eggs
1 15-ounce carton ricotta cheese
3/4 cup chopped nuts
1/2 cup packed dark brown sugar
2 tablespoons toasted wheat germ
1 Tbsp ground cinnamon
1 teaspoon ground nutmeg
1. Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking powder, baking soda, and 1 teaspoon salt; set aside. In a 4-quart mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each. Beat in cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a spoon. Spread batter in prepared pan. In a bowl combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate up to 24 hours.

2. Preheat oven to 350 degree F. Uncover coffee cake and bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Makes 15 servings.

Nutrition Facts
Servings Per Recipe 15 servingsCalories397, Total Fat (g)22, Saturated Fat (g)10, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)4, Cholesterol (mg)91, Sodium (mg)438, Carbohydrate (g)43, Total Sugar (g)24, Fiber (g)1, Protein (g)8, Calcium (DV%)10, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet


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