Here's a recipe for "Overnight Coffee Cake Swirl" from "Pillsbury - The Complete Book of Baking" It's great and makes fresh coffee cake in the a.m. nice and easy.


1 cup all purpose flour
1/4 up sugar
1/4 cup firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk*
1/3 cut shortening
1 egg


1/4 cup firmly packed brown sugar
1/4 cup chopped nuts (optional)
1/4 tsp. nutmeg, cinnamon

Grease and flour 9" round or 8" square pan.

In small bowl, combine all coffee cake ingredients. Blend at low speed until moistened; beat 2 minutes at medium speed. Pour batter into greased and floured pan.

In small bowl, combine all topping ingredients; blend well. Sprinkle over batter.

Cover, refrigerate overnight.

Heat oven to 350. Uncover coffee cake. Bake at 350F for 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition per serving:
Cals: 250; Protein 3g; Carbohydrates 33g; Fat 12g; sodium 200 mg

*You can make your own buttermilk:

Mix 1tbs. lemon juice or vinegar with enough milk to make 1 cup.

Let mixture stand for 5 minutes until thickened.

From: Shirley Kwiatek
Date: Sun May 11, 2003 11:04 am