Description
A delightful apple date oat sponge topped with warm toffee drizzle.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (or non-dairy alternative)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apples, peeled and diced (about 2 medium apples)
- 1/2 cup dates, pitted and chopped
- 1/2 cup brown sugar, packed (for toffee drizzle)
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, combine the rolled oats and milk. Let them soak for about 15 minutes to soften.
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until well combined. Stir in the soaked oats and milk mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the diced apples and chopped dates.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a small saucepan over medium heat, combine the brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt. Stir continuously until the mixture comes to a gentle boil. Let it simmer for 2-3 minutes until it thickens slightly. Remove from heat and let it cool for a few minutes.
- Slice the cooled apple date oat sponge and drizzle the warm toffee sauce over each slice. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- For added flavor, sprinkle some chopped nuts into the batter before baking.
- Reduce the amount of brown sugar in the toffee sauce for a less sweet drizzle.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices in the microwave for a warm treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Apple Date Oat Sponge, Warm Toffee Drizzle, Dessert Recipe