Our clothing optional inn in Vermont has been serving beautiful breakfasts since we opened our doors in 2004.One might think that we would run out of creative ways to make breakfast more interesting or special. Our new chef has been surprising us every weekend with new muffins, coffeecake & egg dish recipes. This weekend was no exception.

Our guests came into the dining room to find a gorgeous fresh fruit salad, a quiche made with a brown rice crust, sauteed peppers & onions and andouille sausage & Vermont cheddar cheese. A coffeecake made with ricotta cheese created a moist buttery crumb and the addition of freshly grated nutmeg provided a fresh spice flavor. It was topped with a sugary nut crust  with no butter. It was light moist & yummy. The best part, it can be prepared the night before & baked in the morning. It just might become a favorite!

Ricotta Overnight Coffeecake

2 cups flour

1tsp. baking powder & baking soda

1 tsp. grated nutmeg

1 1/2 cups softened butter

3/4 cups white sugar

2 eggs

1 cup ricotta cheese

Topping

1/2 cup brown sugar & 1/2 cup walnuts

1 Tbs. cinnamon & 1 tsp.freshly grated nutmeg

Grease 13 X 9 cake pan. In a small bowl, stir together flour, baking powder & soda & nutmeg. Set aside.

Beat butter & sugar until fluffy. Add eggs & ricotta.

Then stir in the flour mixture.Scrape the sides of bowl & then stir again.

The batter will be thick. Spread into the greased pan.

Whirl the topping ingredients in a processor  but only long enough to chop the walnuts.

Sprinkle atop the batter, cover & let sit overnight in the refrigerator, uncovered.

Bake in a preheated oven at 350 for 40 minutes. Serve warm.