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.
- 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
- 1/4 cup 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. 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.