Coffeecake is do-ahead treat



Patricia Borsuk from Linthicum Heights was looking for a recipe she once had from the newspaper for an Overnight Coffeecake. The cake was assembled the night before and refrigerated, then baked the next morning. Barbara Malina from Eldersburg sent in a recipe for such a cake that she clipped from The Sun years ago.

This is a wonderful do-ahead recipe - perfect if you have houseguests or are planning on entertaining in the morning. I tested it on a weekend when I had out-of-town guests. It took me no more than 20 minutes to prepare the night before; my guests awakened to the smell of brown sugar and cinnamon baking and the treat of this moist, delicious cake served warm out of the oven to go with their morning coffee.

Overnight Coffeecake

Serves 12


2 cups all-purpose flour

1 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup buttermilk

2/3 cup butter or margarine, melted

2 large eggs


1/2 cup firmly packed brown sugar

1/2 cup chopped pecans

1 teaspoon cinnamon

In a large mixing bowl, mix the first seven ingredients. Add buttermilk, butter and eggs. With an electric mixer, beat at low speed until moistened and then at medium speed for 3 minutes. Spoon batter into a greased and floured 13-inch-by-9-inch-by-2-inch pan. Combine ingredients for topping and sprinkle evenly over batter. Cover and refrigerate 8 to 12 hours, or overnight. When ready to bake: Heat oven to 350 degrees. Remove cake from refrigerator, uncover and bake 30 to 35 minutes, or until a toothpick in the center comes out clean. Best served warm.

Per serving: 354 calories, 4 grams protein, 15 grams fat, 7 grams saturated fat, 53 grams carbohydrate, 1 gram fiber, 63 milligrams cholesterol, 344 milligrams sodium


Donna Rausch of Ellicott City is looking for a recipe for an onion loaf, a concoction of sliced onions in some sort of sauce that made it stick together. It was baked in a small loaf pan.

Leslie Jarzombek of Santa Rosa, Calif., has been looking for a recipe for a Sour Cream Raisin Pie. The sour cream part was rich and creamy, like a cheesecake, but not as dense, and the raisins were present throughout the sour cream part. She thinks it was not baked.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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