What is sweet and tangy, moist and sticky and all around delicious? The answer is, this sticky apple date cake from Brooklyn Supper. I love this cake and it is a real treat for the senses. Filled with both dates and apples it is rich and dense. And when you add in a generous amount of fresh ginger, you are rewarded with a surprisingly zippiness in every bite. The ginger takes you by surprise but its warming flavor completes this cake making it a welcome treat. And by all means, don’t skip the caramel sauce. It makes this already great cake extra special. I love to serve the cake slightly warm; it makes the sauce extra drippy and delicious.
STICKY APPLE DATE CAKE
For the cake:
10 tablespoons unsalted butter, at room temperature
1 1/2 cups copped dates
1 cup water
1 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
2 eggs, room temperature
6 tablespoons peeled, minced, fresh ginger
1 1/2 cups sweet-tart apples peeled, cored and cut into a 1/4-inch dice (1 1/2 cups)
For the sauce:
1/2 cup packed light brown sugar
6 tablespoons unsalted butter
1 teaspoon salt
1/2 cup heavy cream
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.
- In a small saucepan, bring the dates and water to a simmer over medium heat. Cook until dates start to soften, about 1 minute.
- Remove from heat and immediately stir in baking soda. Set aside to cool.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, use an electric mixer to beat butter and sugar on medium speed until pale and fluffy 3 – 4 minutes.
- Beat in the eggs, one at a time, and then add the ginger.
- Add flour mixture and beat until just combined.
- Stir in the date mixture and then fold in the apples.
- Spoon the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 40 – 45 minutes.
- Meanwhile, prepare the sauce by combining the brown sugar, butter, and salt in a medium saucepan set over medium heat.
- Cook, stirring occasionally, until butter has melted and the sugar’s dissolved – about 3 minutes.
- Stir in the cream, bring mixture to a gentle simmer, and then turn heat to low.
- Cook, stirring constantly, until sauce has thickened, 5 – 7 minutes. Set sauce aside to cool slightly.
- Cool the cake for 15 minutes, then remove sides and set on a serving plate.
- Use a toothpick to poke holes all over cake. Pour half the warm sauce over the cake.
- Slice, and serve warm cake with a generous drizzle of sauce.
- Leftovers will store well wrapped at room temperature for 3 days.