Recipes and Cooking Overnight Ricotta Coffee Cake 4.9 (8) 1 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 35 mins Total Time: 60 mins Servings: 15 Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 ½ teaspoon baking powder 1 ½ teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 1 ¼ cup granulated sugar 3 eggs 1 15 ounce carton ricotta cheese ¾ cup chopped nuts ½ cup packed dark brown sugar 2 tablespoon toasted wheat germ 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg Directions Grease the bottom and 12 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 on medium speed with an electric mixer 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. Using a wooden spoon, stir in any remaining flour mixture. Spread batter in the prepared pan. For topping, in a small bowl, combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Chill, covered, in the refrigerator for up to 24 hours. Preheat oven to 350°F. Uncover coffee cake. Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Print Nutrition Facts (per serving) 397 Calories 22g Fat 43g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 397 % Daily Value * Total Fat 22g 28% Saturated Fat 10g 50% Cholesterol 91mg 30% Sodium 438mg 19% Total Carbohydrate 43g 16% Total Sugars 24g Protein 8g Calcium 101mg 8% Iron 2mg 11% Potassium 136mg 3% Folate, total 60.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.