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Overnight Whole Wheat Breakfast Cake

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.


For more breakfast ideas see Happy Housewife.

Lynn's Kitchen Adventures

Comments

  1. 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! 🙂

  2. 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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  3. 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! 😀

  4. Yum, that sounds delicious. Thanks so much for sharing this.

  5. Yum, that sounds delicious. Thanks so much for sharing this.

  6. JessieLeigh says:

    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.

  7. Katie @ 3 Blondes and a Redhead says:

    I love make-ahead breakfast dishes. This looks great!

  8. Do you think I could replace both flours with whole wheat pastry flour? I may have to try this. Thank you!

  9. 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.

  10. Just another SAHM says:

    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!

  11. The Happy Housewife says:

    I am definitely going to be making this one! It looks great!
    Toni

  12. I made this last week, my kids loved it…what kids can say “no” to cake for breakfast!

  13. I like the idea of this, will have to try it – but I think I'll throw chunks of apples in it. Thanks!

  14. 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.

  15. 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!

Trackbacks

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  2. […] recipe is one of those that I adapted. I adapted this from my Whole Wheat Overnight Breakfast Cake. It was pretty easy to make gluten free and turned out well. This used to be a family favorite for […]

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