Wednesday, October 8, 2014

Cinnamon-Dusted Ricotta Coffee Cake

With our boys out of town, I have been extremely lazy in the meal-planning department this week. Yesterday we had leftover polenta topped with a poached egg for breakfast, leftover lasagna for lunch, and a date night for dinner. Today I decided to make an effort and bake coffee cake for breakfast. Truth be told, this is super easy - one bowl, one pot, and about an hour. Enjoy!

Ingredients makes 3 mini loaf pans

  • 2 C flour (I used a mixture of bread flour and white whole wheat flour. Use what you have.)
  • 1 t baking powder
  • 1 t baking soda
  • 1-1/2 C butter, at room temperature
  • 3/4 C organic granulated sugar + 3 T more for topping
  • 4 medium (or 3 large) eggs
  • 1 C whole milk ricotta cheese
  • 1 t ground cinnamon

Grease loaf pans and set aside. In large mixing bowl, cream the butter and 3/4 C sugar together until lightened and fluffy. Add in the eggs and ricotta. Fold in the flour, baking powder, and baking soda until just combined and moistened. The batter should be thick. Spoon batter into prepared pans.

Preheat the oven to 350°F. While the oven heats, prepare your topping. Stir together the 3 T sugar and 1 t ground cinnamon. Sprinkle over the top of your loaves. Bake for 40 to 45 minutes, until the top of the loaf springs back when pressed gently. Cool slightly before unmolding. Serve warm.

1 comment:

  1. Sounds like nice meals to me. I love left over lasagna. I think it tastes better.
    The coffee cake sounds delicious. Blessings, Catherine


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