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It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.
Nutritional Facts 1 serving (1 piece) equals 266 calories, 11 g fat (5 g saturated fat), 48 mg cholesterol, 171 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Overnight Coffee Cake in Taste of Home April/May 1998, p31
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Reviewed on Nov. 03, 2011 by bereitbach
This was such an easy way to make coffee cake. It worked great to put it in the oven in the morning after preparing it the night before. I did make some changes to the recipe. I used the brown sugar, but substituted the white for honey to cut down on the amount of processed sugar. I didn't have buttermilk so I added 1/2 T lemon juice to 1/2 cup of the rice milk I did have on hand. It worked fine. For the topping the only thing I did was sprinkle cinnamon on it. I took it to a ladies meeting at church this morning and I didn't bring any of it home.
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