This simple and delicious Apple Date Cake with Pecan Streusel rises up tender and moist with little chunks of apple scattered throughout. It’s spiced just right with a wonderfully crunchy, pecan topping.
What sets this cake apart is the amount of refined sugar and fat. There’s only a 1/2 cup of sugar for the 9”x 13” cake. The pecan topping has 3 tbsp, making the total amount just under 3/4 cup for a large 9”x 13” cake that comes out 2” tall. It’s made with dates and applesauce for natural sweetness and added moisture, allowing the use of less oil. In this case only 1/4 cup in the cake. The bits of apple also add moisture and are evenly distributed by lightly dusting them with flour before adding to the batter. A great cake on its own, but serving it with slightly warm Spiced Rum Caramel really makes it special.
This lovely cake freezes well and will keep up to a month well wrapped. Simply thaw and cut when ready. Did I mention the Spiced Rum Caramel? Oh so good and simple to make too!
Author: Compelled to Cook