OVERNIGHT COFFEE CAKE
When I first got this recipe I thought it would be strange to make this cake, then refrigerate it, and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house, and it makes a great breakfast with a cup of coffee.
Provided by Amy Posont
Categories Desserts Cakes Coffee Cake Recipes
Time 9h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.3 g, Cholesterol 29.5 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 102.2 mg, Sugar 17.8 g
OVERNIGHT CAKE 1964
This is an easy recipe, similar to an Angel Food Cake, but I find the cake is not as sweet and a moister texture. It is like eating an angel food cake combined with a scratch white cake. Its nice with a cup of tea, a glass of cold milk, or with fruit and sauce. Give it a try. I always use a two part tube pan when making this cake. It is easier to remove from the pan. Save your egg yolks and make recipe #75074 which is another nice cake. I have had this recipe for over 42 years, and my friend had it before that in her family, so it is an oldie.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 tube cake pan, 12-15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219.4, Fat 0.2, Sodium 205, Carbohydrate 49.8, Fiber 0.6, Sugar 33.6, Protein 4.4
APPLE CARDAMOM OVERNIGHT CAKE
This delicious cake combines apples, brown sugar, and cardamom to create a moist, flavorful and fragrant cake. It's the perfect breakfast cake because it needs to be refrigerated overnight and can be easily baked in the morning.
Provided by Debbie22
Categories Apple Desserts
Time 9h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 27 g, Cholesterol 29.5 mg, Fat 7.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 152.7 mg, Sugar 18.4 g
ORANGE CHIFFON CAKE 1964
This cake can be made with or without the poppyseeds whichever your family and friends enjoy. The frosting I make for this cake depends on the occasion, fluffy I make recipe #82614 or a nice citrus orange lemon glaze, grapefruit is nice too. I have for parties used a nice Raspberry Buttercream recipe, goes with the orange very nice.
Provided by andypandy
Categories Dessert
Time 1h5m
Yield 1 tube cake pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Measure sifted cake flour to make 2 1/4 cups.
- Sift the flour now with 1 cup of the sugar, baking powder and salt.
- Make a well. in a bowl.
- Add the oil, yolks, water juice and rind along with the seeds
- Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little. Of course the poppyseeds are optional in the recipe.
- Beat with a wooden spoon until smooth.
- Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
- Add the last 1/2 cup sugar gradually beating to stiff peaks.
- Fold with whisk into the batter.
- Blending but not deflating.
- Pour into ungreased tube pan.
- Bake 325 for 50- 55 minutes.
- Test.
- Reove from oven and let stand one to two minutes.
- Turn onto wire parchment lined rack to cool completely upside down still in pan.
- Cool completely, run a knife around outer edges and now remove from pan.
- Frost when cool with desired frosting or glaze.
- -- .
Nutrition Facts : Calories 306.6, Fat 11.1, SaturatedFat 1.3, Cholesterol 78.7, Sodium 322, Carbohydrate 46.8, Fiber 0.5, Sugar 26.1, Protein 5.4
OVERNIGHT CAKE 1964
This is an easy recipe, similar to an Angel Food Cake, but I find the cake is not as sweet and a moister texture. It is like eating an angel food cake combined with a scratch white cake. Its nice with a cup of tea, a glass of cold milk, or with fruit and sauce. Give it a try. I always use a two part tube pan when making this cake. It is easier to remove from the pan. Save your egg yolks and make recipe #75074 which is another nice cake. I have had this recipe for over 42 years, and my friend had it before that in her family, so it is an oldie.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 tube cake pan, 12-15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219.4, Fat 0.2, Sodium 205, Carbohydrate 49.8, Fiber 0.6, Sugar 33.6, Protein 4.4
APPLE CARDAMOM OVERNIGHT CAKE
This delicious cake combines apples, brown sugar, and cardamom to create a moist, flavorful and fragrant cake. It's the perfect breakfast cake because it needs to be refrigerated overnight and can be easily baked in the morning.
Provided by Debbie22
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 9h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 27 g, Cholesterol 29.5 mg, Fat 7.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 152.7 mg, Sugar 18.4 g
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