Apple Date Cake

IMG_5889This 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.IMG_5871In 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.  IMG_5872In 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. IMG_5873With a spatula spread into the prepared pan, place on a baking sheet and put in the middle of the preheated oven.IMG_5875Bake for 40-45 minutes, it should be nicely browned and a tester should come out clean.IMG_5877While 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.

The minute the cake is done spread the topping over the top of the cake.   Let sit 15 minutes before taking it out of the pan.IMG_5898Happy Thanksgiving!

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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