This delicious coffee cake rests overnight in the fridge so that it’s ready to bake for breakfast first thing in the morning.

Yield: Serves 14.



  • ​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


  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.
​Nutritional analysis per serving:


317 calories, 15.2 g fat, 5.9 g protein, 40.7 g carbohydrate, 3.6 g fibre, 234 mg sodium