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Orange Scented Coffee Cake with Pecan Streusel
3 cups (375 g) all purpose flour
1 tsp (5 mL) baking soda
1 1/2 tsp (7 mL) baking powder
3/4 cup (175 mL) unsalted butter
1 1/3 cup (325 mL) light brown sugar
1 tsp (5 mL) vanilla
1 tub (475 g) Tre Stelle® Extra Smooth Ricotta Cheese
1/3 cup (75 mL) milk
1 tbsp (15 mL) freshly grated orange rind
2/3 cup (150 mL)brown sugar
1/4 cup (60 mL) flour
1/2 cup (125 mL) rolled oats
1/2 tsp (2 mL) cinnamon
1/2 cup (125 mL) pecans, chopped
1/4 cup (60 mL) butter
Preheat oven to 350°F (180°C).
Sift flour, baking soda and baking powder into a medium bowl; set aside.
In another medium bowl beat butter and sugar until light and smooth.
Add eggs, vanilla, Ricotta Cheese, milk and orange rind; continue beating on medium-low until smooth. Slowly mix in dry ingredients.
For pecan streusel: In a medium bowl combine all ingredients; using your fingers or a fork, break the butter up to distribute into small pieces.
Spray a 9”x13” baking pan with non-stick cooking spray. Pour batter into pan and spread top with a spatula to make even (batter will be thick). Top with streusel mixture and bake for 45 minutes.
Make 12 – 16 servings.