Overnight No-Coffee Cake


Overnight No-Coffee Cake

A variation of sorts, this is more of a cake than a breakfast food. I adapted it from one of my favorite Junior League cookbooks (a must for any baker). It tastes better than any restaurant bakery version and your guests and family will love the texture!  Stop what you are doing, buy these ingredients, make this cake!

2 cups of flour
1 cup of granulated white sugar
1 cup of buttermilk (do not substitute)
2/3 cup butter, softened
½ cup brown sugar
1 T. cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon of salt

Yummy Topping
½ teaspoon ground nutmeg
2 – 3 T. butter, melted

Spray and coat a 9” x 13” baking dish with cooking spray. Using an electric mixer, combine all cake ingredients in the mixing bowl and mix at low speed until well-blended for about 4 minutes. Pour into prepared dish using a spatula.




Mix the dry topping ingredients in a medium bowl and sprinkle evenly over the top of the cake batter using your fingers. Cover with plastic wrap and refrigerate over night.



The next morning, preheat oven to 350 degrees. Take cake out of refrigerator, remove plastic warp and drizzle with melted butter. Place cake in preheated oven and bake for 30 minutes until top is a rich golden brown. Cool for 15 minutes and serve warm.



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