Apple Cardamom Overnight Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2-inch round baking pan.
• Mix flour, sugar, baking powder, and cardamom together in a bowl. Add 3/4 cup plus 1 1/2 tablespoons milk, melted butter, and vanilla extract; stir until combined.
• Pour batter into the greased baking pan. Arrange apple slices over the top. Press them firmly into the batter, but make sure the slices are still visible. Sprinkle pearl sugar and cinnamon over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Put the prunes in a medium bowl and pour in the apple cider. Let soak at room temperature for at least 1 hour or, if longer, refrigerate up to overnight.
• In a small saucepan over medium-low heat, simmer the soaked prunes and cider for 15 to 20 minutes until the prunes are soft and mostly broken down. Set aside and let cool to room temperature, then stir in the grated apples.
• Heat oven to 350 degrees and generously butter a 9-inch cake pan. In a large bowl, thoroughly whisk together the flours, baking powder, baking soda, salt, cardamom and cinnamon.
• In a stand mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 4 to 5 minutes. Scrape down the bowl, then add the vanilla extract and mix until combined. Scrape down the bowl once again, and add the eggs one at a time, scraping down in between each addition. Alternate adding half the prune mixture, then half the flour mixture, to the stand mixer bowl, starting with wet and ending with dry, scraping down between each addition. Take care not to overmix.
• Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the middle comes out with moist crumbs and no wet batter. Let cool on a rack for 10 minutes, then invert onto a plate. Invert again onto a serving plate and serve warm with whipped cream, crème fraîche or ice cream, if you'd like.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, 1/2 teaspoon cardamom and the salt; set aside.
• In medium bowl, beat softened butter and 3/4 cup granulated sugar with electric mixer on low speed 30 seconds; increase speed to medium, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Spread batter in pie plate.
• Arrange apple slices over batter. In small bowl, mix 1 1/2 teaspoons granulated sugar and 1/8 teaspoon cardamom until blended. Sprinkle over apple slices.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
• When ready to serve, sprinkle powdered sugar over top. For 8 servings, cut into 8 wedges. Store covered at room temperature.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.
• Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
• Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
• Make powdered sugar:
• Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.