Apple Date Oat Sponge with Toffee Drizzle
A warm and comforting dessert featuring a blend of wholesome oats, juicy apples, and sweet dates, finished with a luscious toffee drizzle.
Ingredients
For the Sponge
- 1 cup rolled oats Soaked in milk for 15 minutes
- 1 cup milk or non-dairy alternative
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs Can substitute with flax eggs for vegan version
- 1 teaspoon vanilla extract
- 1 cup apples, peeled and diced About 2 medium apples
- ½ cup dates, pitted and chopped Can substitute with raisins
For the Toffee Drizzle
- ½ cup brown sugar, packed
- ¼ cup heavy cream Can use coconut cream for dairy-free
- 2 tablespoons unsalted butter Or dairy-free alternative
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Gather all of your ingredients.
- In a medium bowl, combine the rolled oats and milk, allowing them to soak for about 15 minutes.
Baking
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
- Stir in the soaked oats and milk mixture into the wet ingredients.
- Gradually add the wet mixture to the dry mixture, stirring until just combined.
- Fold in the diced apples and chopped dates.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Making Toffee Drizzle
- In a small saucepan over medium heat, combine the brown sugar, heavy cream, butter, vanilla extract, and salt.
- Stir until the mixture comes to a gentle boil, allow simmering for 2-3 minutes until slightly thickened.
Serving
- Slice the cooled cake and drizzle with the warm toffee sauce.
- Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
For creative variations, consider adding nuts or different spices. Ensure not to overmix the batter.