Overnight Ricotta Coffee Cake Recipes

Steps:

• Cream butter and add sugar gradually.
• Beat at medium speed until light and fluffy.
• Add eggs one at a time and beat.
• Add sour cream and mix well.
• Combine flour and next 4 ingredients.
• Add to creamed mixture and mix well.
• Pour into greased and floured 13x9 pan.
• Combine brown sugar, pecans and cinnamon.
• Sprinkle evenly over batter.
• Cover and chill 8 hours.
• Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Steps:

• On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

Steps:

• 1. 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. 2. 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. 3. 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. 4. Preheat oven to 350 degrees 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. Nutrition Facts (Overnight Ricotta Coffee Cake) Servings Per Recipe 15 Calories397, Protein(gm)8, Carbohydrate(gm)43, Fat, total(gm)22, Cholesterol(mg)91, Saturated fat(gm)10, Monosaturated fat(gm)7, Polyunsaturated fat(gm)4, Dietary Fiber, total(gm)1, Sugar, total(gm)24, Vitamin A(IU)583, Thiamin(mg)0, Riboflavin(mg)0, Niacin(mg)2, Pyridoxine (Vit. B6)(mg)0, Folate(µg)60, Cobalamin (Vit. B12)(µg)0, Sodium(mg)438, Potassium(mg)136, Calcium(DV %)101, Iron(DV %)2, Percent Daily Values are based on a 2,000 calorie diet