Apple Date Cake with Pecan Streusel

Apple Date Cake with Pecan Streusel

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

Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Ingredients
Apple Date Cake
Pecan Streusel
Servings: pieces
Instructions
Pecan Streusel
  1. In a small bowl, stir together all ingredients and set aside.
Apple Date Cake
  1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
  2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
  3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
  4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
  5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
  6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
  7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
  8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

Spiced Rum Caramel

Spiced Rum Caramel

Delicious doesn’t have to be complicated.  Spiced Rum Caramel signifies how only a few ingredients can be transformed into something amazing.  With its burnished colour, creamy texture and buttery caramel taste, it’s the perfect topping for ice cream, cakes and apples to name just a few. 

There’s no need to ever buy store bought again, because making your own is easy with a little know how.  Mainly, you don’t want any sugar crystals to form.  NO stirring is key to help prevent sugar crystals forming on the side of the pan. Sugar crystals form when the hot sugar hits the cold pan side or cold whisk if you were to stir it. This, in turn, can cause the whole sauce to become crystallized. You can brush down the sides of the pan with water and a pastry brush if a few crystals start to form. 

The second important thing is timing.  It takes seconds to go from a light amber colour to a dark, overcooked colour.  The goal is a deep amber colour and knowing where that is, comes by doing. It may take a try or two to know exactly where you like it.  If in doubt, it’s best to opt for a slightly lighter colour than to go too far the other way, which will have a bitter taste.  Your caramel will still be amazing. Enjoy!

Recipe source for Spiced Rum Caramel:  Compelled To Cook

Spiced Rum Caramel
Print Recipe
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Spiced Rum Caramel
Print Recipe
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Ingredients
Servings: cups
Instructions
  1. Assemble all ingredients prior to cooking.
  2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
  3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
Recipe Notes

-If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

-Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.

Cardamom Date Squares

Cardamom Date Squares

These are no culinary school squares, in fact, Cardamom Date Squares are far from the many cakes and pastries I made while attending culinary school.  Truth is, I don’t remember making many squares like this. The focus was all about pastries, cakes, and classics like Peach Melba and Crepes Suzette.  However, at the time as a young adult, I still had to live in the real world, and happily collected an array of home maker popular books such as Company’s Coming, Best of Bridge and Betty Crocker.   

It’s within these dated books that I find some of the best treats, including my favourite recipe for Date Squares.  Being who I am though, left me no alternative but to give the recipe a tweak in Compelled To Cook fashion, and Cardamom Date Squares emerged, buttery and golden from my kitchen. A splash of orange juice and a sprinkle of cardamom gives my favourite date square a hint of something different and delicious. I’m in no way a hoarder, but there are certain books I refuse to get rid of, no matter how old and out dated they are.  Because in my mind they’re a classic in their own right.  

Recipe for Cardamom Date Squares adapted from:  Company’s Coming Matrimonial Squares

Cardamom Date Squares
Print Recipe
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Cardamom Date Squares
Print Recipe
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Ingredients
Servings: squares
Instructions
  1. Preheat oven to 350℉ and lightly butter a 9"x9" baking pan. Line bottom and two sides with parchment, allowing a slight overhang.
  2. In a medium sauce pan over medium heat combine dates, granulated sugar, orange juice and water. Allow to come to a simmer and cook uncovered for 8-10 until soft and jammy. Remove from heat and set aside.
  3. In a large bowl combine oatmeal, flour, brown sugar, cardamom, baking soda and salt. Cut in butter using your fingers or pastry cutter until well combined and mixture holds together when lightly squeezed.
  4. Evenly press a generous half of oat mixture (about 3 cups) into the bottom of prepared pan. Spread dates evenly over oats. Add remaining oat mixture, pressing slightly. Bake in preheated oven for approximately 30 minutes until golden. Remove from oven and allow to cool completely. Remove from pan by lifting the overhanging parchment and cut into desired squares.

Almond Peaches

Almond Peaches

These amazing Almond Peaches are adapted from Smitten Kitchen, who adapted it from Nigel Slater.  Tender peaches with a thick layer of almond crumble, the kind that has enough butter to make it packable.  It’s the best kind, baking up golden and crunchy. I’ve made the recipe with the opt ins that Deb suggests, such as the oatmeal and cinnamon. I enjoy the oatmeal in the mix, and it gives me the rationale I need to eat them for breakfast.  The almonds retain their crunch and provide a wonderful nutty taste that plain oatmeal just can’t deliver.  Almonds, butter and sugar make the most amazing topping, and what better way to enjoy it, than on fresh peaches. I’ve chosen to cook mine in a cast iron skillet on the grill, enjoying a warm dessert without heating up the house during the summer.

I’ll let you in on a little secret, I make the almond topping and bake it over sliced peaches like a fruit crumble and eat it with yogurt for breakfast.  Definitely on the dessert end of the scale for breakfast, but trust me, adding tart yogurt makes one heck of a yummy breakfast. I’ve made the crumble numerous times, using it on both sliced and halved peaches, but almost always, it’s made for myself (I’m selfish that way), for breakfast, with yogurt, vanilla or coconut Greek yogurt to be precise.  Believe me, it’s a breakfast worth getting up for, and you just might become as selfish as me.  But don’t get me wrong, this recipe is a simple, yet delicious dessert with ice cream or a dollop of whipped cream. Enjoy!

Recipe for Almond Peaches adapted from Smitten Kitchen, Almond-Crisp Peaches

Almond Peaches
Print Recipe
Servings Prep Time
8 peach halves 20-25 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 peach halves 20-25 minutes
Cook Time
40-50 minutes
Almond Peaches
Print Recipe
Servings Prep Time
8 peach halves 20-25 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 peach halves 20-25 minutes
Cook Time
40-50 minutes
Ingredients
Servings: peach halves
Instructions
  1. Preheat grill or oven to 350℉. If using grill, turn on side burners only, cooking peaches in the centre over indirect heat.
  2. Using a food processor, blend almonds, sugar and spices until a course crumb is achieved. Add oatmeal and pulse several times to combine. Add butter and pulse until mixture is evenly mixed and crumbly.
  3. Wash peaches, cut in half vertically and remove pit. Lay peach halves cut side up in a cast iron skillet, trimming bottom slightly if needed to make peaches sit flat. Scoop 3tbsp (lightly packed) crumb mixture onto each peach half. Press down mixture until flat and covering entire peach half. Place in centre of grill using indirect heat or alternatively place in oven and cook for 40-50 minutes until peaches are tender and crumble is golden and crisp.
  4. Remove from heat and allow to cool slightly for warm peaches. Serve with ice cream, sweetened whipped cream or yogurt.
Ginger Pear Sorbet

Ginger Pear Sorbet

Ginger Pear Sorbet is cool, refreshing and the most perfect dessert for those hot summer days. To make it even better, there’s no ice cream maker required and only a few ingredients. 

For those who don’t know, I’m a huge fan of Bon Appétit magazine.  Not only for the great recipes, but because it’s a little bit of quiet time that happens when I sit and thumb through a copy.  You might find it odd that I keep every copy when all the recipes can be found on the Epicurious website and/or App. It’s because I definitely prefer to sit quietly with the magazine and a glass of wine.  As a blogger there’s more than enough time already spent on the computer.

The website however, provides reviews on the recipes which I find helpful when making alterations and adaptions.  For this lovely Pear Sorbet many of the reviewers made note that it was on the sweet side and a little flat in flavour even though some found the ginger to be too much.   As luck would have it, I was only able to find pears in light syrup instead of heavy, which in turn helped out with the sweetness problem.  The advice on flavouring was also heeded and I opted for lime juice instead of lemon and added fresh mint.

I definitely found the reviews helpful and rather liked reading the views from people who have actually made the dish. I was very pleased with the results from my modifications and find that it’s quite lovely with the changes. Easy to prepare, which is nice for those hot summer days when nobody wants to be working in a hot kitchen. It’s not too sweet and has a hint of ginger and mint for a refreshing finish to your meal. Enjoy!

Recipe for Ginger Pear Sorbet adapted from: Epicurious Ginger Pear Sorbet

Ginger Pear Sorbet
Print Recipe
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Ginger Pear Sorbet
Print Recipe
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Instructions
  1. Line a shallow dish or pie plate with plastic wrap. Strain the juice off the pears and to the juice add sugar, ginger, lime zest and lime juice. Stir until sugar is dissolved. Spread pear pieces in a single layer in pie plate. Pour juice over pears and freeze for at least 6 hours.
  2. Flip over pie plate onto a cutting board to remove pears and remove plastic wrap. Cut into large chunks and place in a food processor. Puree until smooth. Add chopped mint and pulse until combined. Spread pureed pears into a clean container and freeze for at least an hour. Scoop into dishes and garnish with additional mint leaves if desired. Serve immediately.
Recipe Notes

Puree can be made and frozen covered for up to two days in advance.