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.
Before You Begin
•This historic recipe requires interpretation—'1 each' likely means 1 cup of each flour component; modern testing suggests equal parts rice flour, all-purpose flour, and fine cornmeal work well
•Start the batter the evening before you plan to serve, allowing at least 8-12 hours for fermentation at room temperature (68-72°F)
•The '0.5 each yeast' likely refers to half a cake of compressed yeast or 1 tablespoon active dry yeast; dissolve in warm water (105-115°F) before adding
•Have all ingredients at room temperature for better yeast activity and more consistent fermentation
Community Notes
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The batter should be thick but pourable, similar to pancake batter; add liquid (water or milk, though not specified) gradually until proper consistency is reached
Key Equipment
Large mixing bowl for overnight fermentationWooden spoon or sturdy spatula for mixing8 or 9-inch round cake pan or muffin tinClean kitchen towel to cover fermenting batter
Ingredients
Instructions
1
Mix over night
2
Bake in the morning
Make Ahead
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.
Storage
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.
