Apple Date Snack Cake

Why are some cakes called snack cakes? I think of snack cakes as simple unfrosted cakes served straight from the pan. Curious about the true definition, I asked ChatGPT — and here’s what I learned: “Snack cakes are typically made in one bowl, served from the pan, not frosted, and often use oil instead of butter”.

The snack cake name became popular in 1971 when General Mills marketed their “Snackin’ Cakes”, easy-to-make cake mixes. Over time, the term expanded to include super sweet, individually wrapped treats from brands like Hostess and Little Debbie. My snack cake recipe? It’s different.

Most of the sweetness in this Apple Date Snack Cake comes from apples and dates, and not too much brown sugar. It’s stirred in one bowl, with whole wheat or spelt flour for a boost of fiber. And if you’re in the mood to indulge, go for the streusel topping — I did on half the cake in the photo above. It’s a balance of wholesome and cakey! Health-like, not totally healthful 🙂

My secret ingredient? Spent dates from my wild yeast water that I bake with on the regular for artisan-style breads, focaccia and pizza dough. Rather than compost the two dates from a batch of yeast water, I refrigerate them in a covered container, and add to banana bread, muffins, and now this cake, for added moisture and fiber. IF you haven’t gotten on the wild yeast water train yet, don’t fret. Substitute chopped pitted moist dates and this cake will be great!

UPDATE: New recipe for using ‘spent’ cherries if you are making WYW with dried Cherries. One Bowl Almond Cherry Snack Cake

Print Recipe

Apple Date Snack Cake

Use the 'spent' dates from my wild yeast water breads, for a zero-waste process. Or substitute moist chopped dates for the spent dates Try the cake with or without streusel topping, or streusel half the cake as I did, then you can decide!

Prep Time15 minutes mins

Cook Time35 minutes mins

Servings: 8

Equipment

• 1 9-inch round or 8-inch square cake pan

Ingredients

• 1-1/4 cups (155g) spelt or fine whole wheat flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup (110g) shredded sweet apple with skin, about 1 med. such as pink lady or golden delicious
• 1/2 cup (100g) packed dark brown sugar can substitute light brown
• 1/2 cup1/2 (84g) plain Greek yogurt
• 2 large eggs
• 1/4 cup (60g) sunflower or vegetable oil
• 4 (about 80g) dates from wild yeast water, see my wild yeast water recipes or use moist medjool dates, chopped
• 3/4 cup (75g) chopped walnuts

Streusel Topping, optional

• 1/2 cup (60g) all-purpose flour
• 1/2 cup (100g) lightly packed light brown sugar
• 3 tbsp (45g) unsalted butter, softened

Instructions

• Butter a 9-inch round or 8-inch square cake pan. Preheat oven to 350 degrees.
• Combine all the dry ingredients (flour through baking soda) in a medium bowl.
• Combine remaining ingredients (except streusel) in a large bowl. Stir well, mashing the spent dates into the mixture.
• Stir in the dry ingredients until completely combined.
• Turn batter into prepared pan. Top with streusel if using.
  
• Bake about 35 minutes until pick inserted in center comes out clean. Cool before serving.

Streusel topping – for whole cake

• In a medium bowl combine flour, brown sugar and the softened butter. Using a fork, pastry blender or fingers, mix until very soft and evening blended. Crumble over batter before baking. Use all or part of the streusel. Leftover can be kept refrigerated for several weeks.