Apple Date Chai Pudding Cake with Warm Caramel Bliss
A warm and comforting cake combining apple and date flavors with chai spices and a rich caramel sauce.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can be substituted with coconut oil for a vegan option.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs Can be replaced with flax eggs for a vegan version.
- 1 teaspoon vanilla extract
- 1 cup buttermilk Can substitute with regular milk mixed with lemon juice or vinegar.
Fruits and Nuts
- 2 cups peeled and diced apples (about 2 medium apples)
- 1 cup pitted dates, chopped
- 1/2 cup chopped walnuts or pecans (optional) Can omit for nut-free option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Mixing
- In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy (3-4 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and gradually add the dry mixture, alternating with buttermilk, starting and ending with dry ingredients.
Adding Fruits and Nuts
- Fold in the diced apples, chopped dates, and walnuts or pecans until evenly distributed.
Baking
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Making Caramel
- Allow the cake to cool in the pan for 10 minutes before slicing.
- To make the warm caramel sauce, combine granulated sugar and butter in a saucepan over medium heat. Stir until melted and lightly golden, then add heavy cream, cooking until creamy.
Notes
Serve warm, drizzled with caramel sauce, and pair with whipped cream or ice cream for extra indulgence. Store in an airtight container for up to three days at room temperature or up to a week in the refrigerator.