Date Apple Cake

A moist olive oil bundt cake packed with cinnamon, cardamom, sweet apples, chopped dates, and toasted walnuts.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 20

Cook Time 1

Servings people

Calories 485kcal

1 cup olive oil 220g
1/2 cup unsalted butter, melted 113g
1 1/4 cup white sugar 250g
3 eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour 250g
1 cup whole wheat flour (or just use 3 full cups all purpose flour) 125g
1 teaspoon baking soda
1 teaspoon cinnamon powder
1 teaspoon salt
1/2 teaspoon cardamom powder
3 cups apples, peeled and cubed into 1/2 inch cubes, something sweet like honeycrisp, fuji, gala or pink lady 3 medium/large apples
1 cup chopped soft and chewy dates, like Medjool 10-12 pitted dates, 165g once pitted
l cup chopped walnuts- preferably toasted 115g

Preheat the oven to 350 F (180 C) from up and down. Place the oven rack in the middle of the oven.
In an electric stand mixer fitted with a paddle attachment, place the olive oil, melted butter, and sugar. Mix on medium speed for 5 minutes.
Add the eggs and vanilla, and mix on medium until mixture is creamy and fluffy, 1-2 minutes.
Place a sifter over a large bowl, and sift together the flours, baking soda, cinnamon, salt, and cardamom powder, and whisk to combine. Add this mixture to the wet batter, and use a rubber spatula to just combine.
Add the chopped apples, dates, and walnuts, and fold until just combined. It'll be a thick, chunky batter. Prepare a bundt cake pan by thoroughly greasing softened butter and then dusting evenly with sugar until every crack in the pan is well coated. Pour the batter in the prepared pan, then place in the oven and cook for 55-60 minutes or until toothpick inserted in the center of the pan comes back clean.
Let the cake cool 15-20 minutes, then gently run a butter knife around the edges and center of the cake to loosen it from the bundt cake pan, then invert onto serving plate. Leave it like this for 10 minutes, then gently tap the top of the bundt cake pan, and slide it off the top. Cool a little more before slicing and enjoying!

Ingredient Notes:

Use a regular (not strongly peppery extra virgin) olive oil so it doesn't overpower the spices.
Sweet, firm apple varieties (Honeycrisp, Fuji, Gala, Pink Lady) hold their shape best; softer varieties may break down more during baking.
No whole wheat flour on hand? Use 3 full cups all-purpose flour instead.

Recipe Tips:

Grease every groove of the bundt pan with softened butter, then dust with sugar — this is the key to a clean release.
Cut apples into uniform 1/2-inch cubes so they bake evenly.
Don't overmix once the flour is added; fold just until combined for a tender crumb.

Storing Leftovers: