Overnight Apple Cake Recipes

Steps:

• Grease a 9x13-inch baking dish.
• Whisk flour, cardamom, baking powder, baking soda, and salt together in a bowl.
• Beat white sugar, butter, and 1/2 cup brown sugar together in a bowl until creamy. Add buttermilk and eggs; beat until smooth. Gradually add flour mixture, mixing until just-combined. Fold in apples and pour batter into prepared baking dish.
• Stir 1/2 cup brown sugar and pecans together in a bowl; sprinkle over batter. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Uncover the baking dish and let stand at room temperature until slightly warmer, about 30 minutes.
• Bake cake in the preheated oven until topping is browned, about 45 minutes.

Steps:

• Mix all dry ingredients in a large mixing bowl.
• Add all remaining ingredients except apple.
• Beat one minute.
• Stir in apple.
• Pour into a greased 9 x 9-inch pan.
• Mix the topping and sprinkle over the batter.
• Cover the pan and refrigerate overnight.
• The next day, set the pan out on the counter while preheating oven to 350 degrees.
• Bake 45 to 50 minutes.
• Turn off the oven, open the oven door, and let the coffeecake cool in the oven.
• Cut into squares and serve while warm.

Steps:

• Mix flours, oats, baking powder, soda, salt, flax seed meal and 1 tsp cinnamon in a bowl and set aside.
• In another bowl, mix granulated sugar, oil, 1/4 cup brown sugar and egg. Mix in buttermilk and flour mixture. Fold in apples.
• Pour into a 9x13-inch greased baking pan.
• For topping, combine remaining 1/4 cup brown sugar, walnuts and 1 tsp cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning.
• Uncover and let stand about 30 minutes.
• Bake 30 minutes in a 350°F oven.
• Serve warm.

Steps:

• In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top., In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

Steps:

• Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Steps:

• Early in the day or last thing at night, sift the sugar flour and salt together well.
• Add the boiling water and stir until well blended.
• Cover and leave until cold a 8 hours or overnight.
• Later that day or next day,.
• When you are ready to make your cake, preheat your oven to 250 degrees.
• In a large bowl,( wiped down with vinegar just to make sure there are no oils) add the room temperature egg whites and beat until foamy.
• Add the pinch of salt and the tartar, beat until stiff peaks but not dry.
• While whites are beating, to the cold batter, add the two teaspoons baking powder, the almond and vanilla extracts, and stir well.
• Once the whites are ready, fold in a little of it to lighten into the batter.
• Fold in all the whites now into batter, trying to fold in well, and not deflate.
• Place into a ungreased angel food tube pan.
• Place into preheated 250 degrees oven and bake for 15 minutes on the medium centre rack.
• After 15 minutes increase heat without opening door to 300 degrees and bake for another 20 minutes.
• After the 20 minutes increase heat to 350 degrees, without opening the door, and finish baking for 15 minutes.
• Test cake to see if its completely cooked with a long skewer.
• If done remove, if not reduce the heat to 325 and continue until tester shows done. I have never had to leave in any longer but all ovens are different. Also please use a timer for each of the oven temperatures when increasing.
• When done, remove to wire rack.
• Turn upside down until cool, and then run knife around edges and release cake.
• I do have to run the knife around all edges then remove the bottom part of the pan and then again under the bottom.
• I always use a two piece tube pan for this recipe.
• The almond and vanilla can be as original recipe one teaspoon each or more as I have increased . The combination of both is a must in the recipe.