This cake is so easy you still have time to make it for dinner tonight to impress all your friends. Moist and redolent of apples this cake is pushed over the top by its brown sugar coconut topping. Perfect with a cup of coffee or tea it can be gussied up with a dollop of bourbon infused whip cream for the perfect end to a holiday meal.
Apple Date Cake
Preheat the over to 350 F.
Grease a 9 or 10″ Spring Form Pan with Butter (I used a parchment round on the bottom as well).
In a large bowl add: 2 peeled, cored and roughly chopped Granny Smith Apples, 1 1/4 cups chopped Dates and 1 Teaspoon of baking Soda. Toss lightly. Pour 1 cup plus 2 Tablespoons of boiling water over the apple date mixture and let sit until room temperature.In the bowl of a standing mixer fitted with the paddle attachment add: 9 Tablespoons of unsalted room temperature Butter, on medium speed mix until light and fluffy, 1 minute. Turn the machine off and add 1 cup sugar, return to medium speed and mix another 1-2 minutes. In a bowl add: 1 3/4 cups of AP Flour, 1/4 Teaspoon of Salt set aside.
When the butter and sugar are well mixed add 1 large Egg add 1 teaspoon of Vanilla mix to incorporate.
With the mixer on low alternately add the flour mixture with the apple date mixture (including all the liquid) starting and ending with the flour. With a spatula spread into the prepared pan, place on a baking sheet and put in the middle of the preheated oven.Bake for 40-45 minutes, it should be nicely browned and a tester should come out clean.While the cake is baking in a medium sauce pan add: 4 Tablespoons unsalted Butter, 1/2 cup of firmly packed Brown Sugar and 2 Tablespoons of Whole Milk over medium high stirring frequently cook until the butter and sugar has melted, then add 1/2 cup Shredded Coconut. Continue to cook for 1 more minute. remove from heat.