Here is a super moist and delicious apple cake which I’ve adapted from one of my favorite Scandinavian bakers, Beatrice Ojakangas. Chock full of apples, dates and nuts, it’s what you can’t see that may surprise you…coffee, cocoa and cardamom! Three delightful additions that make this cake extra special and quite Scandinavian 🙂 It’s perfect with a cup of coffee in the morning or tea in the afternoon.
I was recently gifted a bag of apples from a friend. From a local farm, she had more than she could use so offered some of them to me. Beauties!
This cake was so moist, I had trouble keeping it dusted with powdered sugar 🙂 Next time I make it, I will reduce the amount of apples and dates slightly and I’ve made note of that in the recipe.
It has lasted several days in the frig and freezes beautifully.
If you love the combination of apples, dates and pecans, I hope you give this recipe a try. I thought it was one of the most delicious apple cakes I’ve baked!
The leaves are falling and the temperatures are cooling. It’s a great time of year to visit a local apple farm and buy or pick apples! Our farmers’ market had a wonderful variety too.
Apple Date and Pecan Cake
1 cup sugar
1/2 cup (1 stick) softened butter
2 large eggs
2 teaspoons unsweetened dark cocoa
1/2 teaspoon ground cardamom
1-1/4 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1/2 cup cold, strong coffee
4 cups tart apples, peeled, cored, and chopped (next time I will use only 3 cups)
1 cup chopped, pitted dates (next time I will use only 3/4 cup)
1 cup finely chopped walnuts or pecans
Preheat the oven to 350°F. Butter an 8-inch bundt pan or 13 x 9-inch baking pan. I sprayed my bundt pan with Bakers Joy.
In a large mixing bowl, cream the sugar and butter until smooth. I used a stand mixer on medium speed. Add the eggs and beat until light and fluffy.
Stir the cocoa, cardamom, cinnamon, and soda into the flour and blend until combined.
Add the flour mixture to the creamed mixture along with vanilla and coffee. Beat until batter is very smooth. Stir in the apples, dates, and nuts until evenly blended.
Pour the batter into the prepared pan. Bake 50-60 minutes for a bundt pan or 35 to 40 minutes for a 13 x 9-inch pan – or until a wooden skewer inserted into the center of the cake comes out clean.
Cool the tube cake for 5 minutes in the pan, then turn out onto a wire rack to finish cooling. Cool the rectangular cake completely in its pan on a wire rack. Dust with powdered sugar, if desired.