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!
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
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp salt
- 1 cup (110g) shredded sweet apple with skin, about 1 med. such as pink lady or golden delicious
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (110g) plain Greek yogurt
- 2 large eggs
- 1/4 cup (60g) sunflower or vegetable oil
- 4-5 each (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 or dark 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. The cake is lightly sweetened so use all or part of the streusel depending on preference for cake sweetness. Leftover streusel keeps refrigerated for several weeks.
