I love baked things in the morning, but so often I don’t have time to prepare them for breakfast because we are too hungry! That is where this coffee cake comes in. It is easily prepared at night, refrigerated, and then popped into the oven in the morning.
Use whatever kind of jam you would like to flavor it with. We like strawberry and raspberry the best.
My kids love this coffee cake too. It was my 5 year old daughters birthday breakfast choice this week! (Hence the chocolate chips you see in the cake above, I do not care for it with chocolate chips, but it was her birthday so I mixed a few in, she was thrilled!)
Overnight Coffee Cake
- 2 cups flour (all purpose or whole wheat)
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 Tbs. coconut oil, melted
- 1 tsp. vanilla
- 1 cup milk
- 1/2-1 cup jam
- 1/3 cup brown sugar
- 2 Tbs. flour
- 1 tsp. cinnamon
- 1 cup rolled oats
- 1/2 cup coconut oil, melted
Grease the bottom and edges of a 8×8 inch pan.
In a medium bowl stir together the flour, 1/2 cup sugar, baking powder, salt and cinnamon.
In a small bowl whisk together the 2 tablespoons coconut oil, vanilla, and milk. Pour the wet ingredients into the dry and mix to combine.
Put the batter into the pan and smooth to the corners.
Dollop the jam over the top of the batter and marble into the batter using a butter knife.
In a small bowl combine the rest of the topping ingredients and sprinkle over the top of the batter and jam. Cover and refrigerate overnight.*
The next day preheat the oven to 350 and bake until done, 35-45 minutes. Serve warm!
*This coffee cake comes out great if baked right away too and is easily whipped together and put in the oven! Also, you might notice the picture above has chocolate chips in it, this was done for my daughters birthday, I much prefer the coffee cake without chocolate chips, but feel free to stir them into the batter if desired, I used about 2/3 of a cup.