Overnight Coffee Cake

So let's just not talk about the vegetable challenge, okay?

Below is a brilliant recipe and if we hadn't eaten almost the entire thing this morning, I'd include a photo. Maybe next time . . .

Ingredients:
1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
2 TBS. ground flax seed meal
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 cup buttermilk

Strudel topping:
1/2 tsp ground cinnamon
Pinch of salt
1/2 cup packed brown sugar
2 TBS all-purpose flour
3 TBS butter, softened.

Directions:
1. Grease an 8" square baking pan. Cream together butter and sugars. Add egg and blend well. In a separate bowl, combine flour, baking soda, baking powder and cinnamon. Stir the flour mixture into butter mixture, then add buttermilk. Spread evenly into pan.
2. In a small bowl, mix together the strudel topping and sprinkle over the batter.
3. Cover pan and refrigerate overnight.
4. the next day, preheat oven to 350* and bake for 40 - 45 minutes until a toothpick inserted into the center comes out clean.

This recipe made me figure out how to use my oven timer -- I set the timer to preheat the oven, so I could just put the pan straight into the oven and then go back to sleep for a bit. Now, imagine if they had ovens that kept things cold and THEN heated them up. I wouldn't have had to get out of bed at all!