Date Apple Cake

Ingredients

• 220 g (1 cup)olive oil
• 113 g (½ cup)unsalted butter, melted
• 250 g (1¼ cups)white sugar
• 3eggs, at room temperature
• 1 tsp (5 ml)vanilla extract
• 250 g (2 cups)plain flour
• 125 g (1 cup)wholemeal flour (or use 375 g plain flour in total)
• 1 tsp (5 ml)bicarbonate of soda
• 1 tsp (5 ml)ground cinnamon
• 1 tsp (5 ml)salt
• ½ tsp (2.5 ml)ground cardamom
• 3 cups (about 450 g), from 3 medium or large applessweet apples, such as Honeycrisp, Fuji, Gala or Pink Lady, peeled and cut into 1.3 cm cubes
• 165 g (1 cup), about 10–12 pitted datessoft, chewy dates, chopped
• 115 g (1 cup)walnuts, chopped, preferably toasted

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C using conventional top and bottom heat, and set a rack in the middle.

2. 2

   Mix oil and sugar

   Put the olive oil, melted butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 5 minutes.

3. 3

   Add eggs and vanilla

   Add the eggs and vanilla, then mix at medium speed for 1–2 minutes, until the mixture looks creamy and fluffy.

4. 4

   Combine dry ingredients

   Sift both flours, the bicarbonate of soda, cinnamon, salt and cardamom into a large bowl, then whisk them together. Add the dry mixture to the wet batter and fold with a rubber spatula just until combined.

5. 5

   Fill the tin

   Fold in the apples, dates and walnuts until just combined; the batter will be thick and chunky. Thoroughly grease a bundt tin with softened butter, then coat it evenly with sugar, including every crevice. Spoon in the batter and bake for 55–60 minutes, or until a skewer inserted in the centre comes out clean.

6. 6

   Cool and turn out

   Leave the cake in the tin for 15–20 minutes. Carefully run a butter knife around the outer edge and centre to loosen it, then invert it onto a serving plate. Leave the tin in place for 10 minutes, tap the top gently and lift it off. Let the cake cool a little more before slicing.

What is date apple cake?

Date apple cake is a warmly spiced American-style cake that pairs fresh fruit with dates and nuts. This version is baked in a bundt tin, giving it a distinctive ring shape and plenty of ridges.

The apples keep the crumb moist, while dates add concentrated sweetness and walnuts bring a toasty crunch. Olive oil, butter and fragrant spices make the cake rich without relying on icing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 5g protein, 58g carbs, 27g fat.

The apples, dates, sugar and flour provide most of the carbohydrates, while olive oil, butter and walnuts contribute much of the fat. Eggs, flour and walnuts contribute some protein. Pair a slice with plain yoghurt or serve it after a meal with fresh fruit for a more balanced plate.

Choosing the fruit and nuts

Sweet apples: Honeycrisp, Fuji, Gala or Pink Lady are suggested for their sweetness. Peel them and cut them into evenly sized 1.3 cm cubes so they distribute through the batter.

Soft dates: Pitted Medjool dates or another soft, chewy variety are easy to chop and fold in. Check carefully for any pits before adding them.

Walnuts: Toasted walnuts contribute a deeper, nutty flavour. Let them cool before chopping and folding them into the batter.

Mixing the batter

Creamy base: Mixing the oil, melted butter and sugar for the full 5 minutes helps combine the fats and sugar. Add room-temperature eggs and vanilla, then beat until the mixture looks creamy and fluffy.

Gentle finish: Once the dry ingredients go in, fold only until the flour disappears. Overmixing can make the finished cake tougher.

Preparing a bundt tin

Coat every crease: Grease the tin thoroughly with softened butter, paying attention to the central tube and all the patterned details. Dust it evenly with sugar so the cake can release cleanly after baking.

Let it rest: Give the baked cake 15–20 minutes in the tin before loosening the edges. After turning it out, wait another 10 minutes before lifting away the tin.

Checking when it is baked

Timing: Bake at 180°C for 55–60 minutes, keeping the tin on the middle rack. The exact time can vary, so begin checking towards the lower end of the range.

Doneness: Insert a skewer into the centre of the cake; it should come out clean. A few moist crumbs are fine, but wet batter means it needs more time.

Serving the cake

This cake can be served slightly warm or at room temperature, once it has had time to settle after turning out. Slice it with a serrated knife to cut neatly through the fruit and nuts.

Serve a slice with tea or coffee, or add a spoonful of yoghurt or a little cream for a more substantial dessert.

Recipe notes & tips

• Bring the eggs to room temperature before mixing so they blend smoothly into the fat and sugar.
• Measure the cubed apples to about 1.3 cm so they fold through the batter evenly.
• Sift the dry ingredients to break up any lumps before adding them to the wet mixture.
• Use a flexible spatula to fold in the fruit, dates and walnuts without overworking the batter.
• Grease and sugar the bundt tin carefully, including around the centre tube and patterned grooves.
• Let the cake cool for the full resting periods before lifting the tin away.

Variations

• Use plain flour: Replace the wholemeal flour with an additional 125 g plain flour, as suggested in the recipe.
• Change the apples: Choose a sweet apple variety such as Fuji, Gala or Pink Lady.
• Toast the walnuts: Toast them before chopping to bring out a deeper flavour.
• Vary the spice: Adjust the cinnamon and cardamom to suit your preferred balance of warm spices.
• Serve with cream: Add a little cream alongside each slice when serving as dessert.

Common mistakes to avoid

• Under-greased tin: Cake can stick in the grooves; coat the whole inside carefully with softened butter and sugar.
• Overmixing after the flour: The crumb can turn heavy; fold only until the dry ingredients are just incorporated.
• Uneven apple pieces: Large chunks may not distribute well; cut the fruit into roughly 1.3 cm cubes.
• Turning out too soon: The cake may break while still fragile; leave it in the tin for 15–20 minutes first.
• Removing the tin immediately: The cake needs a little time to release; leave the inverted tin on top for 10 minutes before lifting it away.

How to store

Once completely cool, store the cake covered at room temperature for up to 3 days. Rewarm individual slices briefly in the microwave, or serve them at room temperature.

Frequently asked questions