My kids love hearing that we are having cake for breakfast. They think it is great. I think this recipe is great because it is a make ahead breakfast. You do all the work the night before and just place it in the oven in the morning. Recipes like this work for me.
I also like the fact that this recipe contains whole wheat. It makes it healthier which is always a good thing. I have made a similar recipe for several yeas now, but it contained all regular flour. I tweaked the recipe and came up with this whole wheat version. I was very happy with how it turned out and I have made it several times now. My kids hope I continue to make it often. They like it that much.
Overnight Whole Wheat Breakfast Cake
- 1/3 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
Topping
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flours, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
- In a small bowl, mix 1/4 cup brown sugar and 1/4 teaspoon cinnamon. Sprinkle over the batter.
- Cover, and refrigerate overnight.
- The next day, preheat oven to 350 degrees F. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
For more breakfast ideas see Happy Housewife.
I love to cook and bake, and it is a good thing, because my family loves to eat. I live with my husband and three kids on 43 acres in Northeastern Oklahoma. Between homeschooling, helping in my husband’s dental office, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you.
OH YUMMMO!!! This looks like a “piece of cake” to make!! Thanks for sharing! Going to bookmark it to add it to my list of “to try foods”! Looks like it would work as a replacement of those 200 calorie per poptart morning snacks for my hubby!
Thanks for sharing!
I have one other overnight coffee cake recipe. It is SO wonderful to have something I can make the night before and throw in the oven in the morning. I am looking forward to trying this one out!
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This sounds delish! I love tweaking recipes. I replace all purpose flour now with whole wheat pastry flour. The kids can’t even tell anymore that I switched since using the ww pastry flour. LOL!
Yum, that sounds delicious. Thanks so much for sharing this.
Yum, that sounds delicious. Thanks so much for sharing this.
This is certainly one to try- sounds great! I love coffee cakes. One of the very recipes I ever made by myself was the Bisquick coffee cake recipe off the box.
Ah, memories.
I love make-ahead breakfast dishes. This looks great!
Do you think I could replace both flours with whole wheat pastry flour? I may have to try this. Thank you!
Ranee, I have used 1/2 ww pastry and it worked great. I tried it with 1/2 reg ww and it also worked fine. I have never tried it will all ww or ww pastry. I think it would be heavy but I have never tried it so I am not sure. On dessert/sweet type items I usually use 1/2 and 1/2 on the flours. If you try it let me know.
Sounds great! I love these overnight recipes…I’m not at my best first thing in the morning so just popping something in the oven is perfect!
I am definitely going to be making this one! It looks great!
Toni
I made this last week, my kids loved it…what kids can say “no” to cake for breakfast!
I like the idea of this, will have to try it – but I think I'll throw chunks of apples in it. Thanks!
I am interested in this recipe. I think I am going to attempt to replace the white flour with a combo of almond and soy flour. I’ll let you know how it goes!
@Dee, I would love to know how it works. I have used a gf flour blend in it and it worked pretty well. I think almond flour might give it good flavor.
I made this last night substitutions made were splenda for sugar, splenda brown sugar blend for brown sugar, and I mixed a quarter cup of almond flour and a quarter cup of soy flour. It came out great! So those out there looking for a lower carb count it tastes great!