H-E-B Fall Harvest Ricotta Coffee Cake Recipe Card

Place ricotta, eggs and buttermilk in a large bowl. Beat together with an electric mixer until smooth.

Step 2

Add melted butter and baking

Step 3

Using a pastry cutter or 2 forks cut remaining chilled butter into granola. Crush into a coarse

Step 4

PREP TIME 10 Minutes COOK TIME 40 Minutes SERVES 8 Guests

rozen Sangria Slush Ingredients

1 bottle Vinho Verde

1 cup(s) Sugar

4 cup(s) Central Market Organics Italian Pomegranate Soda

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PRESENTS

Ricotta

4 lbs Fresh Mandarins, divided use

1 bunch Fresh Rosemary

Bake for 35 to 40 minutes, or until top is golden brown and toothpick inserted into middle comes out clean.

Step 5

1 Chefstyle Dual Cone Juicer

1 Instant Ace Nova Blender

16 oz H‑E‑B Fall Harvest Baking Mix

Ricotta

coffee cake

4 oz Salted Butter, half of butter melted, half chilled and cut into cubes

Kitchen & Table Gunmetal Aluminized Steel 8" Round Cake Pan

Kitchen & Table Borosilicate Mixing Bowl

coffee cake

Fall Harvest

Step 1

Preheat oven to 350ºF. Grease a 9-inch round cake pan.

8 oz Whole Milk Ricotta Cheese

1 cup H-E-B Granola

Fall Harvest

2 Large Eggs

3/4 cup Buttermilk

mix and beat just until smooth. Pour into prepared pan.

texture. Sprinkle over the top of batter.

350ºF

35-40 min

400ºF

350ºF

5 min

375ºF

Essentials