Description
This Sticky Date Cake is a moist, warmly spiced dessert combining the natural sweetness of applesauce and dates with a rich, glossy maple orange sauce. Toasted pecans add a delightful crunch, while the sauce infused with cognac and orange zest brings a luxurious finish. Perfect for sharing, this cake offers comforting autumnal flavors with a sophisticated twist.
Ingredients
Cake
- 8 tbsp (1 stick) unsalted butter, room temperature
- 1 cup dark brown sugar
- 2 large eggs
- 2 cups applesauce
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tsp baking soda
- ½ tsp kosher salt
- 1 cup chopped dates
- ¾ cup toasted chopped pecans
Sauce
- 1 cup dark brown sugar
- ½ cup maple syrup
- ¼ cup fresh orange juice
- 3 tbsp unsalted butter
- 2 tbsp cognac
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 tbsp orange zest
Instructions
- Preheat Oven and Toast Pecans. Preheat your oven to 350°F (175°C). Spread pecans evenly on a baking sheet and toast in the oven for 5-8 minutes until fragrant. Remove and cool, then chop coarsely and set aside.
- Cream Butter and Sugar. In a large bowl, cream the unsalted butter with 1 cup dark brown sugar for about 3-5 minutes until light and fluffy.
- Add Eggs. Mix in the eggs one at a time until fully incorporated.
- Add Wet Ingredients. Stir in the applesauce and vanilla extract, scraping down the sides of the bowl to combine all contents thoroughly.
- Combine Dry Ingredients. Sift together the flour, ground cinnamon, allspice, nutmeg, cloves, baking soda, and kosher salt. Add the dry mixture in one addition, mixing until just combined with no dry streaks remaining.
- Prepare Dates. Chop the dates, optionally freezing them beforehand or greasing your knife blade to reduce stickiness, to ensure an easier chop.
- Incorporate Dates and Pecans. Gently fold the chopped dates and toasted pecans into the batter.
- Prepare Baking Pan. Grease a 10-cup Bundt pan thoroughly or eight 6-ounce ramekins. Spoon the batter evenly into the prepared pan(s).
- Bake. Bake in the preheated oven until the cake is set and a toothpick inserted in the center comes out clean. This takes about 45-60 minutes for the Bundt pan or 20-25 minutes for individual ramekins.
- Make the Sauce. While the cake bakes, combine 1 cup dark brown sugar, maple syrup, and fresh orange juice in a small saucepan. Bring to a gentle boil over medium heat and simmer for 5 minutes.
- Finish the Sauce. Remove the saucepan from heat and stir in the butter, cognac, vanilla extract, kosher salt, and orange zest until butter melts and sauce is smooth.
- Soak the Cake. Once the cake is warm, poke holes across the surface using a skewer or fork. Slowly pour the warm sauce over the cake, allowing it to soak in. Continue pouring until all the sauce is absorbed.
- Serve. Serve immediately, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Freezing dates before chopping or greasing your knife helps reduce stickiness and ease chopping.
- Use room temperature butter and eggs for better creaming and cake texture.
- Ensure the cake is still warm before pouring sauce to maximize absorption.
- Substitute cognac with orange liqueur or brandy if preferred.
- The cake can be baked in ramekins for quicker individual servings.
