Chai Apple Date Cake with Spiced Cream
Source: Jen Musty, Batter Bakery
Recipe Type: Desserts | Seasons: Autumn, Summer
This recipe was demonstrated for CUESA’s Market to Table program on September 29, 2018.
Makes 12 servings
For a dairy-free cake, substitute neutral oil for the butter and omit the whipped cream.
INGREDIENTS
Chai Spiced Cream
2 cups heavy cream
2 tablespoons loose Yerba Buena Tea Company chai tea
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Cake
½ cup water
1 cup Yerba Buena Tea Company chai concentrate
Canola spray for greasing pan
2¼ teaspoons baking soda, divided
1 cup pitted, chopped dates (medium dry variety)
¾ cups unsalted butter, melted and cooled slightly
1 cup brown sugar
2 eggs
1 cup all-purpose flour
¾ cup rye flour
½ teaspoon salt
2 apples, cored and chopped
½ cup chopped pecans
PREPARATION
To prepare the chai cream: Combine heavy cream and loose chai in a small saucepan. Bring to a simmer. Remove from heat and set aside; allow to steep 10 minutes. Strain tea from the cream into a metal bowl to be later used for whipping. Place bowl into the refrigerator to chill.
To prepare the cake: Preheat oven to 350°F. Grease cake pan with canola spray- you may choose a 9x 13, a deep 9”, or two 7” round pans. Line the bottom of the pan with parchment for easier clean-up, spraying the parchment after lining.
Combine water and chai concentrate in a small saucepan and bring to a boil. Remove from heat, and stir in 1½ teaspoons baking soda and dates. Set aside. In a small bowl, whisk together butter and brown sugar until smooth. Gradually whisk in eggs. Combine both flours, baking soda, and salt in a large bowl, using a whisk, and create a well in the center for butter, sugar, and egg mixture. Pour the butter mixture into the well and mix with a spatula until barely combined. Adding chai and date mixture, and mix until barely combined. Fold in apples using a spatula. Pour cake batter into pan or pans of your choice. Sprinkle the raw sugar and chopped pecans over the top of the cake batter. Bake for 35-40 minutes, until skewer inserted in center of cake comes out with only moist crumbs.
While cake is cooling, prepare whipped cream: Using a whisk or hand mixer, whip cream until slightly stiffened. Add powdered sugar and vanilla, and continue whipping until soft peaks are formed.
Slice cake and serve with a dollop of cream!
