Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
8 hrs
total:
9 hrs
Servings:
24
Yield:
1 cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Grease a 9x13-inch baking dish.

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  • 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.

Cook's Note:

You can substitute cinnamon for cardamom, if desired. You can substitute black walnuts for the pecans, if desired.

If buttermilk is not available, you can make sour milk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let stand for 10 to 15 minutes.

Nutrition Facts

181 calories; protein 2.3g; carbohydrates 27g; fat 7.5g; cholesterol 29.5mg; sodium 152.7mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
04/03/2015
I made this recipe for the Allrecipes Canadian Allstars Spring Bling assignment. I made the recipe as written except I halved it for a 9x9 pan and I omitted the topping because the pecans I had in the cupboard were MIA. The batter was very wet I had to add 3 tbsps more flour. I used 2 small red delicious apples chopped finely. Mine baked in 31 minutes. This was like a snacking cake very light and fluffy. I found it a little too oily and sweet when I make again I would halve the butter and sugars and then halve the topping and see how that works. I lined my pan with parchment and cut into 9 pieces. Thanks for a fast and tasty recipe! Read More
(4)

Most helpful critical review

Rating: 3 stars
05/18/2019
Wish I would have added more apples. It was ok. Nothing great. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/03/2015
I made this recipe for the Allrecipes Canadian Allstars Spring Bling assignment. I made the recipe as written except I halved it for a 9x9 pan and I omitted the topping because the pecans I had in the cupboard were MIA. The batter was very wet I had to add 3 tbsps more flour. I used 2 small red delicious apples chopped finely. Mine baked in 31 minutes. This was like a snacking cake very light and fluffy. I found it a little too oily and sweet when I make again I would halve the butter and sugars and then halve the topping and see how that works. I lined my pan with parchment and cut into 9 pieces. Thanks for a fast and tasty recipe! Read More
(4)
Rating: 4 stars
11/02/2017
Followed recipe. Worried it would be to mushy based on 2 reviews. Worked fine. Was not sure how exact to measure the apple chunks.. Since I have lots of apples in need of a home, I mounded it up to to maybe 9 fluid ounces . Used 1.5% fat buttermilk most stores stock. Packed brown sugar hard in measuring cups. Oven temp 350°F. Removed from oven at 40 minutes. Internal temp in center of cake was 205°F. Pan was glass 9" x 13". Texture and taste both seem just right for me. Thanks! Read More
(3)
Rating: 4 stars
10/04/2015
Didn t look like the picture! Mine was a bit wetter rather than light and fluffy; the brown sugar seems to have sunk and formed a bit of caramelish jelly on the bottom. But the cardamom is delicious recipe easy overall a nice recipe. I had no butter so I subbed 1 scant stick of margarine used walnuts and soured milk as per cook s note. I agree it could have taken a bit more flour (or a bit less sugar) but it works the way it is. Thanks! Read More
(1)
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Rating: 5 stars
01/27/2020
Love the overnight feature of this that it makes an impressive warm breakfast cake. I did adjust the cardamom down as it was a bit heavy in taste. Changed to 1tsp cardamom and 1/2 tsp cinnamon. Also I increased the buttermilk to 1-1/2 cups (because I had some leftover and wanted to use it up). Added to the moistness of the cake. Read More
Rating: 3 stars
05/18/2019
Wish I would have added more apples. It was ok. Nothing great. Read More