Ingredients
- 1 1/2 cups pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and finely diced
- 3/4 cup pecans, roughly chopped
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
Directions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Place dates in a bowl, pour boiling water over them, and stir in baking soda; let stand for 10 minutes.
Sift flour, cocoa, baking powder, and salt into a separate bowl and set aside.
Beat butter and brown sugar together until creamy, then beat in eggs one at a time, followed by vanilla.
Stir the soaked dates and their liquid into the butter mixture, then alternately fold in the dry ingredients and the sour cream.
Gently fold in the apples and pecans.
Pour the batter into the prepared bundt pan and bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
For the caramel drizzle, melt sugar over medium heat until golden, then stir in the butter, followed by the cream until smooth.
Drizzle the caramel over the cooled cake.
Frequently Asked Questions
How should I properly store the Chocolate Apple Pecan Date Bundt cake to keep it moist?
This rich bundt cake is best stored tightly wrapped or in an airtight container at room temperature for up to 3 days. Because of the high moisture content from the dates, refrigeration isn't necessary unless your kitchen is very warm. Ensure it's completely cooled before storing to prevent condensation.
Can I substitute the butter in this Chocolate Apple Pecan Date Bundt recipe with oil?
Yes, you can substitute the 1/2 cup of unsalted butter with an equal amount of a neutral-flavored oil, like canola or vegetable oil, for a slightly different texture. Keep in mind that using oil may result in a slightly denser crumb compared to the richness provided by the butter.
What is the best way to ensure my Chocolate Apple Pecan Date Bundt releases cleanly from the pan?
Because this recipe involves sticky dates, proper pan preparation is crucial: thoroughly grease and flour your bundt pan, ensuring every crevice is coated. Let the cake cool in the pan for only 10 to 15 minutes after removing it from the 350°F oven before inverting it onto a cooling rack.
