Apple Cardamom Overnight Cake Recipe -
Apple Cardamom Overnight Cake Recipe
  • READY IN 9 hr

Apple Cardamom Overnight Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    9 hrs


  1. Grease a 9x13-inch baking dish.
  2. Whisk flour, cardamom, baking powder, baking soda, and salt together in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Bake cake in the preheated oven until topping is browned, about 45 minutes.
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  • 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.

Reviews More Reviews

Apr 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!


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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