Fall Harvest Ricotta Coffee Cake
10 min prep
40 min cook
Serves 8
Ingredients
- 8 oz Whole milk ricotta cheese
- 1 cup Granola
- 3/4 cup Low Fat Cultured 1% Milkfat Buttermilk
- 4 oz Salted butter
- 16 oz H-E-B Fall Harvest Baking Mix
- 2 Large eggs
Instructions
- Preheat oven to 350ºF. Grease a 9-inch round cake pan.
- Place ricotta, eggs and buttermilk in a large bowl. Beat together with an electric mixer until smooth.
- Add melted butter and baking mix and beat just until smooth. Pour into prepared pan.
- Using a pastry cutter or 2 forks cut remaining chilled butter into granola. Crush into a coarse texture. Sprinkle over the top of batter.
- Bake for 35 to 40 minutes, or until top is golden brown and toothpick inserted into middle comes out clean.
Nutrition
Nutrition Facts
8 servings
- Amount Per ServingCalories420
- % Daily Value*
- Total Fat
- 18g
- 28%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 30%
- Sodium
- 570mg
- 24%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 5g
- Sugars
- 22g
- Protein
- 10g
- Vitamin C
- 20%
- Calcium
- 10%
- Iron
- 60%
- Vitamin A
- 10%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.