Overnight Coffeecake

Lynnda Cloutier


This recipe is very convenient, when time is at a premium. Recipe and picture source unknown.

pinch tips: How to Cream Butter & Sugar




3 cups flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
1 cup butter, softened
1 ¼ cups sugar
3 eggs
1 carton ricotta cheese, 15 oz
3/4 cup chopped nuts
½ cup packed dark brown sugar
2 tbsp. toasted wheat germ
1 tbsp. ground cinnamon
1 tsp. ground nutmeg

Directions Step-By-Step

Lightly grease bottom and ½ inch up the sides of a 13 x 9 inch baking pan. Set aside. In large bowl, mix flour, baking powder, baking soda and salt. Set aside.
In large mixing bowl, beat butter with mixer on medium speed for 30 seconds. Add sugar; beat til mixed. 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. Using a wooden spoon, stir in any remaining flour mixture. Spread batter in prepared pan. In another bowl, mix nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter. Cover and chill for up to 24 hours.
Preheat oven to 350. Uncover pan and bake for 35 to 40 minutes or til wooden pick inserted near center comes out clean. Cool slightly; Serve warm. Makes 15 servings.

About this Recipe

Course/Dish: Cakes