Ingredients
- 3
- cupsall-purpose flour
- 1 1/2
- teaspoonsbaking powder
- 1 1/2
- teaspoonsbaking soda
- 1
- cupbutter, softened
- 1 1/4
- cupsgranulated sugar
- 3
- eggs
- 1
- 15 ouncecartonricotta cheese
- 3/4
- cupchopped nuts
- 1/2
- cuppacked dark brown sugar
- 2
- tablespoonstoasted wheat germ
- 1
- tablespoonground cinnamon
- 1
- teaspoonground nutmeg
Directions
-
Grease bottom and 1/2 inch up sides of a 13×9×2-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.
-
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.