Need an easy make ahead breakfast for the weekend or holidays? This overnight coffee cake is the perfect make ahead special breakfast.
My kids love hearing that we are having cake for breakfast. They think it is great.
And really who wouldn’t love cake for breakfast! Both kids and adults will love cake for breakfast.
I first shared this recipe way back in February of 2009. That was just a few months before I went gluten free.
We loved this recipe which is why it was one of the recipes that I shared in my early years of blogging. I used to make it all the time.
What I loved about this recipe was that it was easy to make the night before and bake it in the morning. All the work was done the night before, but we could eat it fresh out of the oven in the morning.
Because we loved this recipe so much, and very few people outside of family read my site back in 2009, I decided that it was time to share it again.
I also shared how I now make this gluten free so if you are gluten free be sure to check out my overnight gluten free coffee cake.
This recipe contains part whole wheat flour. In my days before gluten free I baked with a lot of whole wheat flour. I even ground my own wheat. Yes, I did. Gluten free was quite a switch for me.
A lot of people don’t use or keep whole wheat flour on hand, so if you don’t want to use whole wheat flour just use all regular all purpose flour in this recipe. It will work fine.
You can also make this recipe and bake it right away. I like to make it ahead to save time in the morning, but you don’t have to. You can make up the batter, bake it, and eat it.
Overnight Whole Wheat Cake
Overnight Wheat Coffee Cake is an easy make ahead breakfast your family will love.
Ingredients
- 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 brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
- 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. Stir just until well combined.
- 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, take cake out of the fridge for 30-60 minutes to bring to room temperature.
- preheat oven to 350 degrees.
- Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
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!