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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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OVERNIGHT RICOTTA COFFEE CAKE

From: Mary Mannella, Penn Hills
Primary category: Desserts

Ingredients

CAKE...
2 c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-1/2 c butter (room temp.)
3/4 c sugar
2 eggs
1 c ricotta cheese

TOPPING...
1/2 c firmly packed brown sugar
1/2 c chopped walnuts
1 T cinnamon
1 T nutmeg

Procedure

Grease 13x9 cake pan. In small bowl, stir together the flour, baking powder, baking soda and salt. Set aside. Beat the butter and sugar well until fluffy. Add the eggs and ricotta. Beat in the flour mixture. Scrape sides and beat briefly again. Batter will be thick. Spread batter into pan.

Combine topping ingredients and sprinkle over top. Refrigerate uncovered overnight. In morning, preheat oven to 350° and bake for 40 minutes. Cool slightly before serving.

RETURN TO ALL RECIPES

Overnight Ricotta Coffee Cake - NOTES

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Overnight Ricotta Coffee Cake - REVIEWS

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