Apple & Cinnamon Muffins
by Chelsea Sugar Date and Apple Cake
By Chelsea Sugar
Page views: 90420Try this traditional date and apple cake - never old fashioned.
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13 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time 1 hrs
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Serves
8
Ingredients
200g fresh dates pitted and chopped (or use dried)
1 tsp baking soda
125g butter softened
1 cup or 250g Chelsea Caster Sugar
1 egg
1 tsp Vanilla essence
2 apples cored and grated
1 cup or 125g stardard flour
1/2 cup or 60g self raising flour
Topping
75g butter
1/2 cup or 95g Chelsea Soft Brown Sugar
1/3 cup or80ml milk
1 cup shredded coconut
Method
Grease a 20 cm round spriingform tin and line with baking paper - preheat oven to 180°C. Put the dates in a small saucepan with 1 cup of water and just bring to the boil - stir in baking soda then remove from the heat. Set aside until just warm. Cream butter and sugar until light and fluffy, then add egg and vanilla and beat until combined. Stir in date mixture and the apple then the sifted flours until almost smooth. Spoon into the tin and smooth the surface. Bake for 40 minutes. Combine the topping ingredients in a small saucepan and stir over low heat, until butter is melted and ingredients well combined. Remove the cake from the oven and smooth the topping over the top. Return the cake to the oven for 20-30 minutes or until the topping is golden and the cake is cooked through. Remove from the oven and leave the cake in the tin to cool completely then turn out.
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Tasty but needed to possibly substitute some of the date water with another egg for binding...it falls apart
This cake recipe is very unusual but it surprisingly turned out fine and quite tasty. I made it because I had bought a large bag of dates and there were 2 cooking apples going spare.
I peeled the apple before grating.
I highly recommend to NOT use the weight measurements and use the Cup measurements only
as they did not equate.
I used brown sugar throughout. The timings were spot on. (I baked on FAN BAKE and inserted a skewer in at the end to check that the cake was cooked).
I tented some foil over the cake during baking when it got to the right browness (to prevent it going too dark).
The cake was very moist.
Very important that when the topping is made, leave it to cool and thicken before pouring on top of the partially cooked cake otherwise you may have a ‘coconut porridge’ running every where. If I was to make this again, I would possibly use a little less milk possibly. Mine did turn out like the picture and was nice with a dollop of greek yoghurt.
Worked well. I only had one apple and no milk, only cream in the fridge. Used closer to 1/2 cup of cream (to make up for the moisture of the 2nd apple). Next time, I will halve the amount of sugar in the cake as the dates are super sweet. This recipe is a keeper. Thanks
I've made this cake many times but substituted the butter for 100ml of oil and it turns out perfectly.
Very tasty but the amount of liquid put on part way through baking turns it into something more like a pudding. Didn't really look like the picture. Will try doing it again though.
All went well until I put the topping on(which includes 80mls milk). It turned the cake into a stodgy pudding. Nothing like the picture. Smelt good though!
LOVED this recipe. I substituted brown sugar for the caster sugar in the cake batter. It tasted like a sticky date pudding. Oh & the smell coming out of the oven when it was baking, nothing short of divine!
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