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Grease the bottom and 1/2 inch up the sides of a 13-by-9-inch baking pan; set aside. In a 3-quart bowl, combine flour, baking powder, baking soda, and salt; set aside. In a 4-quart 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 ricotta. 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. Combine nuts, brown sugar, wheat germ, cinnamon and nutmeg In a small bowl Sprinkle evenly over batter in pan. Cover and refrigerate for up to 24 hours.
Preheat oven to 350°F. Uncover coffee cake and 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.