Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
The overnight fermentation allows wild yeasts and bacteria to break down starches into sugars, creating complex flavors and a tender crumb. The combination of rice flour, wheat flour, and cornmeal (Indian meal) provides varied textures—rice flour adds lightness, wheat flour provides structure through gluten development, and cornmeal contributes a pleasant grittiness. The extended fermentation also pre-digests some of the grain proteins, making the final product more digestible and developing the characteristic tangy flavor of naturally leavened bread.
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Mix over night
Bake in the morning
The entire recipe is designed to be made ahead—prepare the batter the evening before and let it ferment overnight at room temperature. The fermented batter can be refrigerated for up to 24 hours if needed; bring to room temperature for 30 minutes before baking.
Store baked coffee cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These cakes can also be frozen for up to 3 months; thaw at room temperature and refresh in a 300°F oven for 5-10 minutes before serving.
