My Go To Coffee Cake

This is a ricotta coffee cake (batter shown in top photo)and it is meant to be prepared one day, chilled overnight and baked the next day.  I'm not sure why.  But it works out well to have it ready to bake for breakfast.  First I usually prepare the topping. 

3/4 cup packed brown sugar

3 tsp cinnamon

1 tsp nutmeg

3/4 cup pecans

2 tbsp toasted wheat germ 

2 tbsp ground flax seed

Now for the cake...

Mix the dry ingredients.

2 cups flour (or 1 1/2 cups white flour and 1/2 cup whole wheat flour)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Then in a separate bowl mix 1 stick softened butter and 1/3 cup Splenda.  I use Splenda because you'll never notice it with the brown sugar topping.  And it reduces the sugar and calories.  I eat this for breakfast and not dessert after all.  Add 2 beaten eggs or egg beaters.  Then mix in one container of ricotta cheese.  Whatever fat percentage you want.  And 2 tsp vanilla.  Lastly mix in the flour mixture.  

Then spread the batter in a buttered glass 8 x 12 pan as shown in top photo.  It will be a thick batter.  

Now add the brown sugar topping and refrigerate until you are ready to bake.  Bake for 30 minutes at 350.  I love this recipe because it is just as healthy as it is delicious!

As you can see it's not a deep coffee cake.  But all the better ratio for cake vs. topping!  Add a cup of my favorite tea and breakfast is served.