Make-Ahead Breakfast Recipe: Overnight Coffee Cake
If you're looking for a super brunch recipe, our overnight coffee cake delivers. It's the perfect make-ahead breakfast and it provides a brown sugar, cinnamon, and nutmeg topping that's simply delicious.
This overnight coffee cake recipe is a keeper. As its name implies, you make the batter ahead and bake it the next morning. Your family will love waking up to the aroma of the cinnamon scented breakfast recipe. First, grease the bottom at half an inch up the sides of a 13 x 9 x 2 inch baking dish. Set the pan aside. Then to 3 cups of flour in a mixing bowl, add 1-1/2 teaspoons of baking powder, 1-1/2 teaspoons of baking soda and 1 teaspoon of salt. Stir to combine then set the bowl aside. Next, measure 3 quarters of a cup of chopped nuts into another medium bowl. Add a half cup of packed brown sugar, 2 tablespoons of wheat germ, 1 tablespoon of ground cinnamon and 1 teaspoon of ground nutmeg. Stir to combine and set this bowl aside. Next beat 1 cup of softened butter on medium speed for 30 seconds. Add 1 and a quarter cups of sugar and beat until it's combined. Add 1 egg and beat it well. Add a second egg. Then add a third egg and beat until thoroughly combined. Add 1 15-ounce carton of ricotta cheese and beat until smooth. With the mixer on low, gradually add the flour mixture. Once the batter becomes too thick to beat, turn off the mixer and use a wooden spoon to stir in the remaining flour. Spread the batter into the greased baking pan. Evenly sprinkle the nut mixture on top. Then cover the pan and refrigerate it for up to 24 hours. When you're ready to bake the cake, remove it from the refrigerator and preheat the oven to 350 degrees. Uncover the cake and bake it for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack and serve it while it's still warm.
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