Apple Date Honey Spice Cake with Hot Syrup
A warm and cozy dessert featuring a delightful blend of spices, fresh apples, and sweet dates, served with a luscious hot syrup.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can use gluten-free blend as substitution.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Can replace with plant-based milk mixed with vinegar for dairy-free.
Fruits
- 1 ½ cups diced apples (about 2 medium apples)
- 1 cup chopped dates (pitted) Dried dates preferred.
For the Hot Syrup
- ½ cup honey
- ¼ cup water
- 2 tablespoons butter
- 1 teaspoon vanilla extract Add to syrup mixture.
Instructions
Preparation
- Gather all your ingredients in one place and ensure butter is softened, apples diced, and dates chopped.
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mixing
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition and then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Fold in the diced apples and chopped dates gently.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the hot syrup by combining honey, water, and butter in a saucepan. Heat until melted and combined, then stir in vanilla extract.
- Once the cake is done, remove it from the oven and cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Cake freezes well for up to 3 months.