• Prep Time: 20 mins
  • Cooking Time: 45 mins
  • Serves: 10

Sticky Caramel Apple Ginger Date Cake

  • Recipe Submitted by on

 Ingredients List

  • For the cake:
  • 10 tbsp unsalted butter, room temperature
  • 10 oz dates, pitted and chopped
  • 1 cup water
  • 1 tsp baking soda
  • 2 cups all purpose flour
  • 1½ tsp baking powder
  • ½ tsp kosher salt
  • ⅓ cup sugar
  • 2 large eggs
  • 6 tbsp peeled, minced fresh ginger
  • 2 sweet-tart apples, peeled, cored, and cut into ¼-inch dice
  • For the sauce:
  • ½ cup packed light brown sugar
  • 6 tbsp unsalted butter
  • 1 tsp kosher salt
  • ½ cup heavy cream


Heat oven to 350F. Grease a 9-inch springform pan with butter or baking spray. Set aside.
Bring the dates and water to a simmer in a small saucepan over medium heat. Once simmering, allow to cook for 1 minute or until dates soften. Remove from the heat and stir in the baking soda. Set aside to cool.
Meanwhile, whisk together the flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until pale and fluffy, about 4 minutes. Beat in the eggs, one at a time, then add the ginger. Add the flour mixture and mix until just combined. Fold in the dates and the apples.
Pour the batter into the prepared pan and smooth with an offset spatula. Bake for 40-45 minutes or until a toothpick inserted in the center has just a few moist crumbs.
When the cake is in the last 10 minutes of baking, prepare the sauce. Combine the brown sugar, butter, and salt in a medium pan over medium heat. Cook until the sugar is dissolved, about 3 minutes. Stir in the heavy cream and bring to a simmer, then decrease the heat to low. Cook until the sauce has thickened, stirring frequently, about 5-7 minutes. Remove from the heat and set aside to cool slightly.
Once the cake is removed from the oven, allow it to cool for 15 minutes. Remove the sides of the pan and set the cake on a serving plate or baking rack. Poke holes all over the cake with a toothpick. Pour half of the sauce over the cake while it is still warm. Serve the cake still warm with the remaining caramel sauce on the side.

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