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 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!