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Overnight Ricotta Coffee Cake

Overnight Ricotta Coffee Cake
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This simple prep-ahead, melt-in-your-mouth Overnight Ricotta Coffee Cake will make any morning or occasion extra special.

Cake Ingredients

  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
    Overnight Ricotta Cake Ingredients
  • 1 tsp salt
  • 1 cup (8 oz) butter
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 (15 oz) container Ricotta cheese

Topping Ingredients

  • 1/2 cup light brown sugar (packed)
  • 2 tsp cinnamon
  • A dash of nutmeg
  • 3/4 cup chopped pecans


  1. Grease bottom and sides of 13×9″ baking pan.
  2. In a bowl, blend flour, baking powder, baking soda and salt.
  3. In a mixing bowl, beat butter while gradually adding sugar. Add eggs one at a time, beat well until very fluffy.
  4. Add ricotta cheese, mix well. Slowly add flour a little at a time until well blended.
  5. Pour mixture into greased pan.
  6. Combine all topping ingredients and sprinkle over the batter.
  7. Cover pan with plastic wrap and refrigerate for 24 hours.
  8. The next day, in a preheated oven, uncover coffee cake and bake at 350 degrees for 40 minutes. Cool for 15-20 minutes; serve warm.

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Overnight Ricotta Coffee Cake

Overnight Ricotta Coffee Cake

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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