Date Apple Pudding cake with Cardamom Butterscotch sauce. Oooo thats a mouthful. We love pudding cakes. The kids are crazy about them and us too. I start making them as soon as the seasons change and like to keep them frozen as well for a quick treat.
The basic recipe that I been making is same for almost five years now, however I keep on switching things up and this time I added some granny smith apple in the batter. Such beautiful flavors came out of the oven. With the sauce and real dates in the batter, this cake can easily get overwhelmingly sweet, the tart bite that apples added was simply impeccable.
Vanilla is my go to flavor for butterscotch sauce, but few pinches of lemony balmy fresh ground green cardamom makes a lot of difference. I could eat that sauce by the spoonful 🙂
You can freeze these pudding cakes easily, they store well for upto 2 months.Just dont soak them.Cool completely and store in ziplock bags. Always serve them warm. Poke holes in before you add the sauce and let soak for a few minutes before digging in.
For the Cake
- 8 oz chopped pitted mejdool dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 6 tablespoons butter, at room temperature
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 medium granny smith apples (chopped in medium size)
- 2 tablespoons chopped candied ginger
For the Sauce
- 1 cup packed dark brown sugar
- 8 tbsp unsalted butter
- 1 cup heavy cream
- pinch of salt
- 1 tsp fresh ground cardamom
- Whipped cream for topping (optional)
In a medium bowl, add the dates, sprinkle the baking soda and pour boiling water. Let the dates soak for 10-15 minutes. Using a fork or masher, mash the dates into a chunky paste once soaked. Set aside.
Preheat the oven to 350F. Lightly grease 6-8 ramekins with melted butter or cooking spray. You can a use a 9 by 9 baking dish as well.
In a bowl, sift together the salt, flour and baking powder. In another medium bowl, cream together the butter and sugar until pale and fluffy. Add egg one at a time and incorporate. Add the flour mixture to the wet ingredients and mix using a spatula until just combined.
Fold in the date paste, ginger and apples until combined. Don’t overmix.
Divide the batter into ramekins until 2/3 full and using a spatula smoothen the tops.
Bake the ramekins for 20-23 minutes or until a skewer comes out clean. If you are baking in a pan, check for firm cake in the middle of the pan, it should be springy to touch. The cakes will pull away from the walls of the ramekin and shrink a bit once done and as they cool.
Let the cakes cool for 10 minutes and the poke a few holes all over. Drizzle with 2 tablespoons butterscotch sauce and let soak for 5 minutes. Turn the cakes out of ramekins on to a plate and serve with extra sauce and whipped cream.
For the Butterscotch Sauce
Make the sauce while the cakes are baking. Combine all the listed ingredients in a sauce pan and cook over low medium heat stirring continuously for 7-8 minutes. This makes about 2 cups of sauce and it can be stored for upto a week refrigerated, you can half the recipe.