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.

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Recipe Summary

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 5% DV; carbohydrates 27g 9% DV; fat 7.5g 12% DV; cholesterol 29.5mg 10% DV; sodium 152.7mg 6% DV. Full Nutrition
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Reviews (5)

Read More Reviews

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
(1)
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
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