cardamom-date snack cake

When I bake it always looks like a flour bomb has gone off in my kitchen. It's worth it though. This spicy little cake from the November 2004 Cooking Light filled my house with the scent of fall/winter/holidays. When I served it to Dan and Carol and Dan's parents we accompanied it with cups of hot tea, though a tall glass of cold milk would wash it down nicely as well. The dates make the cake extremely moist and tender, so I used a bread knife to cut it.

Preheat oven to 350 degrees.

To prepare cake, coat a 9-inch square baking pan with cooking spray; set aside.

Lightly spoon 2 cups all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cardamom, and 1/2 teaspoon cinnamon in a large bowl; make a well in center of mixture. Combine 5 tablespoons butter, softened, 1 cup packed brown sugar, 1 cup applesauce, 1 teaspoon vanilla extract, and 3 large eggs in a medium bowl; beat with a mixer at medium speed until blended. Add to flour mixture; stir just until moist. Stir in 3/4 cup chopped pitted dates. Spoon batter into prepared pan.

To prepare topping, combine 1/3 cup sliced almonds, 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and 2 tablespoons butter, melted, stirring with a fork until blended. Sprinkle evenly over batter. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Yield: 16 servings.

Posted by astraea on November 07, 2004 | TrackBack