Tre Stelle® Orange Scented Coffee Cake with Pecan Streusel
A go-to Ricotta coffee cake recipe scented with fresh orange zest and an undeniably irresistible pecan streusel topping.Prep Time:
20 minutes Ready In:
1 + hour Serves:
Make 12 – 16 servings.
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 3 eggs 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 Pecan streusel 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.