Description
This Old Fashioned Date Apple and Walnut Cake is a moist, flavorful dessert perfect for any occasion. It combines the natural sweetness of chopped dates and grated apples with the crunch of walnuts, spiced gently with cinnamon and nutmeg. Finished with a rich, buttery walnut topping, this classic cake baked to golden perfection offers a delightful balance of textures and tastes.
Ingredients
Scale
Cake Batter
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (1 gram) ground cinnamon
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 1/4 teaspoon (1 gram) salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) packed brown sugar
- 2 large eggs (approx. 120 grams)
- 1 teaspoon (5 milliliters) vanilla extract
- 1/2 cup (120 milliliters) whole milk
- 1 cup (150 grams) pitted dates, chopped
- 1 medium apple (approx. 150 grams), peeled and grated
- 1/2 cup (50 grams) walnuts, chopped
Topping
- 1/4 cup (50 grams) packed brown sugar
- 1/4 cup (25 grams) chopped walnuts
- 1 tablespoon (14 grams) unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and packed brown sugar until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to add depth of flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the whole milk. Mix well after each addition until the batter is smooth and consistent.
- Fold in Fruits and Nuts: Gently fold in the chopped dates, grated apple, and chopped walnuts into the batter ensuring an even distribution without deflating the mixture.
- Fill the Pan: Pour the thick batter into the prepared cake pan and smooth the top with a spatula to create an even surface for baking.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely to room temperature to prepare for topping.
- Prepare and Apply Topping: In a small bowl, mix together the packed brown sugar, chopped walnuts, and melted butter. Spread this topping evenly over the cooled cake, then let it set for 10-15 minutes before slicing and serving to allow flavors to meld.
Notes
- Ensure the dates are pitted and chopped finely for better texture distribution.
- Grating the apple instead of chopping helps the apple integrate into the batter and retain moisture.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a plant-based margarine and milk with almond or oat milk.
- Toasting the walnuts before folding into the batter enhances their flavor but is optional.
