Lumberjack Cake
Indulge in the rustic charm of a classic Lumberjack Cake, a timeless treat brimming with bold flavors and cozy textures. This moist, fruit-laden cake features tender apples and plump dates, softened in boiling water for a melt-in-your-mouth consistency that perfectly complements the fluffy, buttery crumb. Topped with a golden layer of caramelized coconut, made rich and decadent with brown sugar and cream, every bite delivers a harmonious blend of sweetness and crunch. Easy to prepare with simple ingredients and minimal effort, it’s the perfect dessert to delight your guests or enjoy as a comforting treat with coffee. Whether served warm or at room temperature, this vintage cake offers irresistible nostalgia with every slice. Keywords: Lumberjack Cake recipe, apple and date cake, coconut topping, vintage dessert, moist cake with fruit.
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Recipe Information
Ingredients
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 1 piece large egg
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup chopped apple (peeled and cored)
- 0.75 cup shredded coconut
- 5 tablespoons unsalted butter (for topping)
- 0.5 cup brown sugar
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
In a small bowl, combine the chopped dates, boiling water, and baking soda. Let this mixture sit for 10 minutes to soften the dates.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg to the creamed mixture and beat well, ensuring it is fully incorporated.
In a medium bowl, sift together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the softened date mixture (including the liquid) and the chopped apple into the batter.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the topping by combining shredded coconut, unsalted butter, brown sugar, and heavy cream in a small saucepan over medium heat. Stir until the mixture is melted and well blended, then remove from heat.
Once the cake is done, remove it from the oven and evenly spread the coconut topping over the surface of the cake.
Return the cake to the oven and bake for an additional 10 minutes until the topping is bubbling and golden brown.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 48.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
