OVERNIGHT RASPBERRY MINT COFFEE CAKE

Ingredients

• ​1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 1/2 cup canola oil
• 2 large eggs
• 2 tsp almond extract
• 2 cups fresh or frozen raspberries
• 2 tbsp chopped fresh mint
• 1/2 cup old-fashioned rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup packed golden brown sugar
• 1/4 cup salted butter, softened
• 1/2 cup slivered almonds

Directions

1. Combine 1 cup flour, whole wheat flour, sugar, baking soda and salt in a bowl.
2. Whisk together buttermilk, oil, eggs and almond extract in a separate bowl until blended.
3. Add buttermilk mixture to flour mixture and stir just until combined. Stir in raspberries and mint.
4. Pour batter into a greased 9x13 inch glass baking dish. Cover and refrigerate overnight.
5. Remove baking dish from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat oven to 325°F.
6. To prepare topping, combine oats, 1/4 cup flour and brown sugar in a bowl. Cut in butter with a pastry blender until mixture is crumbly.
7. Uncover baking dish. Sprinkle topping and almonds over batter.
8. Bake for 40 minutes or until a cake tester inserted in centre comes out clean. Serve warm.