Oh, let me tell you about my absolute favorite dessert – the Sticky Apple Date Vanilla Pudding Cake! Whenever I get the chance to bake this beauty, it feels like a hug in cake form. The first time I made it, my kitchen was filled with the warm, sweet aroma of apples and vanilla, and I was instantly transported to my grandma’s cozy kitchen. The combination of juicy apples and chewy dates creates a flavor explosion that’s just divine! And trust me, a scoop of creamy vanilla ice cream on top takes it to a whole new level. You won’t want to miss out on this delightful treat that’s perfect for any occasion!
Ingredients for Sticky Apple Date Vanilla Pudding Cake
- 200g (1 cup) pitted dates, chopped – Make sure to chop them into small pieces for even distribution in the batter.
- 250ml (1 cup) boiling water – This will help soften the dates, making them easier to incorporate.
- 2 medium apples, peeled, cored, and diced – I love using sweet varieties like Fuji or Honeycrisp for a nice flavor contrast.
- 100g (1/2 cup) unsalted butter, softened – Let it sit at room temperature for a while so it creams beautifully with the sugar.
- 150g (3/4 cup) brown sugar, packed – This adds a delicious depth of flavor and moisture to the cake.
- 2 large eggs – Bring these to room temperature for better mixing.
- 1 teaspoon vanilla extract – The star of the show that enhances all the lovely flavors.
- 200g (1 ½ cups) all-purpose flour – Make sure to sift it to avoid any lumps!
- 1 teaspoon baking powder – This helps the cake rise perfectly.
- 1/2 teaspoon baking soda – This works alongside the baking powder for an extra lift.
- 1/4 teaspoon salt – Just a pinch to balance out the sweetness.
- 1 teaspoon ground cinnamon – This adds a warm, cozy flavor that pairs wonderfully with the apples.
- 100ml (1/2 cup) milk – You can use whole or any milk you prefer; it’ll keep the cake moist.
How to Prepare Sticky Apple Date Vanilla Pudding Cake
Preheat and Prepare the Cake Pan
First things first, let’s get that oven preheating to 180°C (350°F). You want it nice and hot before the cake goes in. While that’s happening, grab an 8-inch (20 cm) round cake pan, and give it a good greasing. I like to line the bottom with parchment paper too – trust me, it makes getting the cake out a breeze!
Soak the Dates
Next, it’s time for the dates! In a bowl, combine your chopped dates with 250ml (1 cup) of boiling water. Let them soak for about 15 minutes. This softens them up beautifully, making them easier to mix into the batter. Once they’re soaked, give them a little mash with a fork. You want a chunky paste, which adds a lovely texture to the cake!
Cream the Butter and Sugar
Now, let’s move on to the magic part! In a large mixing bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This step is key because it introduces air into the mixture, giving your cake that delightful rise and fluffy texture. Make sure to mix well! Then, add the eggs one at a time, mixing thoroughly after each addition. Stir in that wonderful vanilla extract too – it really brings everything together!
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Mixing these dry ingredients separately ensures that everything is evenly distributed throughout the cake. Plus, it helps the cake to rise evenly as it bakes. Sifting the flour beforehand is a nice touch to avoid any lumps!
Mix the Batter
Now it’s time to bring it all together! Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and finish with the flour mixture – this helps maintain the right consistency. Be careful not to overmix; just stir until everything is combined. Overmixing can lead to a denser cake, and we want it to be light and fluffy!
Fold in Apples and Dates
Gently fold in the diced apples and the mashed date mixture into the batter. This is where you get to see those glorious chunks of fruit get nestled in! Use a spatula to carefully incorporate them, ensuring they’re evenly distributed throughout the batter. This will give every bite a wonderful burst of flavor.
Bake the Cake
Finally, pour the batter into your prepared cake pan, smoothing the top with a spatula. Pop it in the oven and bake for about 30-35 minutes. To check for doneness, insert a toothpick into the center – it should come out clean or with just a few moist crumbs. Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. You can serve it warm or at room temperature, but trust me, it’s divine either way!
Tips for Success
To ensure your Sticky Apple Date Vanilla Pudding Cake turns out perfectly, here are some handy tips I’ve learned along the way:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them mix more easily, leading to a lighter cake texture.
- Don’t Overmix: When it comes to mixing the batter, remember to stir just until combined. Overmixing can make the cake dense instead of fluffy.
- Check Your Oven Temperature: Ovens can be tricky! If your cake is browning too quickly, consider lowering the temperature by 10-15°F (about 5-10°C) and baking a bit longer.
- Use Fresh Ingredients: For the best flavor, make sure your baking powder and baking soda are fresh. Old leavening agents can affect how well your cake rises.
- Cool Properly: Allowing the cake to cool in the pan for 10 minutes before transferring it to a wire rack helps it set and prevents it from breaking apart.
With these tips, you’ll be on your way to baking a delicious Sticky Apple Date Vanilla Pudding Cake that’s sure to impress!
FAQ About Sticky Apple Date Vanilla Pudding Cake
I’ve had a few questions pop up about this delightful cake, so I thought I’d address some of the most common ones here. Don’t hesitate to reach out if you have more!
Can I use other fruits instead of apples?
Absolutely! While apples are my favorite for this recipe, you can try using pears or even diced peaches for a different twist. Just make sure they’re firm enough to hold their shape while baking.
What if I don’t have dates?
No worries! You can substitute the dates with dried figs or even raisins if that’s what you have on hand. Just chop them up similarly and proceed with the recipe!
How should I store leftovers?
To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before enjoying!
Can I freeze the cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil. It should keep well for up to three months. Thaw it in the fridge overnight when you’re ready to enjoy it!
What’s the best way to serve it?
I love serving this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle a bit of caramel sauce on top for an extra indulgent treat!
Can I make this cake ahead of time?
Definitely! This cake actually tastes better the next day as the flavors meld together beautifully. Just be sure to store it properly, and you’ll have a delicious dessert ready for any occasion!
Nutritional Information Disclaimer
Please note that the nutritional information provided for the Sticky Apple Date Vanilla Pudding Cake can vary based on the specific ingredients and brands you use. It’s meant to be a general guideline rather than an exact measure. For example, a typical serving size of this cake contains approximately 250 calories, with about 20g of sugar, 10g of fat, and 3g of protein. Remember, these values can change depending on your choices, such as using different types of flour or sugar substitutes.
For the most accurate information, I always recommend checking the labels of the ingredients you use. Enjoy baking and indulging in this delightful cake, and don’t stress too much about the numbers – it’s all about the delicious flavors and the joy it brings!
Why You’ll Love This Recipe
- Deliciously Unique Flavor: The combination of sweet apples, chewy dates, and aromatic vanilla creates a flavor explosion that’s utterly irresistible.
- Simple and Straightforward: This recipe is easy to follow, even for beginner bakers. You’ll feel like a pro whipping up this delightful cake!
- Perfectly Moist: Thanks to the dates and the creaming method, this cake is wonderfully moist and tender, making every bite a treat.
- Versatile Dessert: Whether you serve it warm with ice cream or at room temperature with whipped cream, it’s a crowd-pleaser for any occasion.
- Make Ahead Friendly: This cake gets better with time, making it great for prepping ahead of parties or gatherings.
- Wholesome Ingredients: Packed with fruit and made with simple, wholesome ingredients, it’s a dessert you can feel good about enjoying.
- Customizable: You can easily swap in different fruits or add nuts for a twist, allowing you to make it your own!
Sticky Apple Date Vanilla Pudding Cake: 7 Reasons to Bake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful cake made with apples, dates, and vanilla, perfect for dessert.
Ingredients
- 200g (1 cup) pitted dates, chopped
- 250ml (1 cup) boiling water
- 2 medium apples, peeled, cored, and diced
- 100g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 200g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 100ml (1/2 cup) milk
Instructions
- Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a bowl, combine the chopped dates with boiling water. Let them soak for about 15 minutes until softened. After soaking, mash them slightly with a fork to create a chunky paste.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in the diced apples and the mashed date mixture until evenly distributed throughout the batter.
- 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. Serve warm or at room temperature, optionally drizzled with a little extra vanilla sauce or cream.
Notes
- For added flavor, you can sprinkle some chopped nuts, like walnuts or pecans, into the batter before baking.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
- Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Sticky Apple Date Vanilla Pudding Cake