My favorite cooking trick of all time: mixing up breakfast the night before, setting it on time-bake, and waking up to fresh hot baked breakfast!
My friend alerted me to the fact that double-acting baking powder acts twice: once when it hits the wet batter and again when the heat is applied. So, I can mix up a coffee cake and hey presto, 8 or more hours later it can begin baking with no adverse effects!
Truly, this is wonderful news for anybody who
a. has hectic mornings
b. likes a hot breakfast
c. likes coffee cake, baked oatmeal, & muffins but can't bear the thought of setting the alarm 45 minutes earlier to have them.
How useful this would have been when I was a teacher tearing out the door with toast and coffee in hand. Now my morning rush is children who wake up sobbing with hunger. I like going to bed knowing at least one important thing is tidily taken care of for the morning. I have done this method for over a year now with muffins, various coffee cakes, baked oatmeal, and oven french toast, so I feel confident that this tip could make your mornings more pleasant too.
Blueberry Coffee Cake from Recipes from the Old Mill
Mix together until smooth:
1 c. whole wheat pastry flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
scant 1/4 c. sugar
1/4 c. oil
1/2 c. milk
Pour into greased 8" baking pan. Sprinkle batter with:
1.5 c. blueberries (frozen are fine, but you can thaw and drain them too; can also use fresh berries)
Cut together (I use the batter bowl):
1/3 c. whole wheat pastry flour
1/3 c. brown sugar
1/3 c. nuts
1 tsp. cinnamon
2 Tbs. butter
Sprinkle topping over all. Bake at 375 for 30-35 minutes OR do like I did tonight: set in cold oven, set time bake to come on at 6am at 375 for 35 minutes. Hooray for double-acting baking powder!
Updated to add: 1/2 cup milk to the recipe (ooops! and my friend A discovered my omission by baking this coffee cake for Christmas morning - so sorry, A!) The recipe is now correct.