Lumberjack Cake

This may not be the most decorated cake, but let me tell you that it is one of the best cakes I have tasted. Apple and dates are a wonderful combination in this dense, moist cake. It is almost pudding like in texture and is topped with a delicious caramelised and chewy coconut topping made from brown sugar, butter and coconut. I've been making this recipe for over 15 years and everyone loves it. This also makes a lovely dessert cake, served simply with cream. Delicious!

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Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Course: Dessert, Sweet

Cuisine: Australian, New Zealand

Keyword: apple and date cake, apple cake, bake, cake, date and apple cake, date cake, lumberjack cake

Servings:

Calories: 394kcal

Author: Katrina | Katy's Food Finds

Equipment

22-24cm cake tin
stand mixer or hand-held cake mixer
2 large mixing bowls

Ingredients

Cake:

2 large apples (or 3 small/medium) peeled, cored and finely chopped. You want 2 cups (240g) of finely chopped apples
150 g pitted dates chopped (1 cup)
190 ml boiling water (3/4 cup)
1 tsp baking soda
125 g butter softened
225 g sugar (1 cup)
1 large egg room temperature
1 tsp vanilla extract
240 g plain all-purpose flour, sifted (1 1/2 cups) can use 1 1/2 cups of gluten-free flour for gluten free option

Coconut Topping:

60 g butter diced
40 ml full-cream milk or cream (2 tbsp)
100 g brown sugar (1/2 cup)
85 g desiccated coconut or shredded (1 cup)

Metric - US Customary

Instructions

Cake Batter:

Preheat the oven to 150°C (300°F). Lightly grease and line a 22-24cm cake tin with baking paper.
Place the diced apple and dates into a bowl and sprinkle with baking soda. Add the boiling water, stir and set aside to cool.
Place the softened butter and sugar into a bowl and beat until smooth, pale and creamy (approximately 5-7 minutes). Add egg and vanilla extract and beat again until combined (1 minute).
Add half the sifted flour and half the fruit mix (including the liquid) to the butter mix and fold through. Add remaining flour and fruit and fold until combined.
Spoon the batter into the prepared cake tin and smooth the surface.
Bake in the preheated oven for 50 minutes (while the cake is cooking, prepare the Coconut Topping). After 50 minutes, remove the cake from the oven and as quickly as possible place the prepared Coconut Topping onto the cake. Carefully spread the topping out evenly over the whole cake. I often find that using clean fingers to do this gives you better control. Make sure you take the topping to the edges for a nice clean finish (see photos). Place the cake back into the oven and bake for an additional 15-20 minutes. The topping should be a lovely golden colour (see notes).
Remove from the oven and place on a wire rack. Once the cake has cooled down, remove it from the tin.
Delicious served with whipped cream for dessert or any time of day!
Store in an airtight container at room temperature for up to four days.

Coconut Topping:

Place the butter, milk, sugar and coconut into a saucepan and set over low heat. Stir until the butter and sugar have melted and ingredients are combined.

Notes

DIf the coconut topping is still a little pale, you can pop it under the grill but watch it like a hawk as you only want it to be a lovely golden colour, which will happen quickly.

This can also be made in a 20cm tin which will result in a taller cake. Cooking time will remain the same.

Nutrition

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