Overnight Coffee Cake

Make this easy coffee cake ahead, chill up to 24 hours, then bake and serve for a delicious breakfast or brunch dish.

Overnight Coffee Cake
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20 users rated this recipe an average rating of 3.5
Makes:
15 servings
Prep:
25 mins
Bake:
35 mins 350°F
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Overnight Coffee Cake

Ingredients
1 1/2
teaspoons baking powder
1 1/2
teaspoons baking soda
1
teaspoon salt
1 1/4
3
eggs
1
15 ounce carton ricotta cheese
3/4
1/2
cup packed dark brown sugar
2
tablespoons toasted wheat germ
1
tablespoon ground cinnamon
1
teaspoon ground nutmeg

Directions

  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

(Overnight Coffee Cake)
    Per serving:
  • 397 kcal cal.,
  • 22 g fat
  • (10 g sat. fat,
  • 4 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 91 mg chol.,
  • 438 mg sodium,
  • 43 g carb.,
  • 1 g fiber,
  • 24 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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