Lumberjack Cake

Tilly says: “Another one for the Cake for Breakfast Club, this lumberjack cake is one of my favourite ways to start the day (just don’t tell my mum). It is a reassuringly old-fashioned bake – a wholesome, generous cake filled with dates and apple, and topped with crunchy caramelised coconut. A cake that is just begging to be eaten warm with a generous dollop of yoghurt and a bottomless cup of tea.”

Makes one 22cm (8½ inch) cake

Ingredients

160g (5½oz) dried dates, roughly chopped
185ml (6 fl oz) full-cream (whole) milk
2 eating apples, peeled, cored and diced
1 teaspoon grated fresh ginger (optional)
½ teaspoon bicarbonate of soda (baking soda)
150g (5½oz) unsalted butter, softened
220g (7¾oz) caster (superfine) sugar
1 teaspoon vanilla bean paste
2 eggs
225g (8oz) plain (all-purpose) flour
1 teaspoon baking powder
pinch of salt
Greek-style yoghurt or cream, to serve (optional)

Coconut topping

60g (2¼oz) unsalted butter
110g (3¾oz) brown sugar
80ml (2½ fl oz) full-cream (whole) milk
75g (2½oz) shredded coconut

Method

Preheat the oven to 160°C (315°F) fan-forced. Grease a 22 cm (8½ inch) round springform tin with butter and line the base and side with baking paper.

Place the dates, milk, apple, ginger and bicarbonate of soda in a medium saucepan over low heat and bring to just below a simmer. Remove from the heat and allow to cool.

In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Place the flour, baking powder and salt in a mixing bowl and whisk to combine. Add half to the butter mixture, stirring gently. Fold through half the cooled apple and date mixture before adding the remaining flour, then the remaining apple and date mixture. Stir until just combined, then spoon the batter into the tin, smoothing the top and tapping the tin on the bench a few times to remove any air bubbles.

Bake in the oven for 45 minutes.

While the cake is baking, make the coconut topping. Combine the ingredients in a small saucepan. Stir over low heat until the butter has melted and the sugar has dissolved.

When the cake has been in the oven for 45 minutes, carefully take it out – the cake should be set, but not cooked through at this stage.

Gently spoon the coconut topping over the cake in an even layer, starting from the outside and working your way in. Return the cake to the oven for a further 30–40 minutes, or until golden brown and cooked through.

Allow the cake to cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool further.

Serve the cake warm or at room temperature with Greek-style yoghurt or cream.

This cake keeps well in an airtight container at room temperature for two to three days.

The Plain Cake Appreciation Society: 52 Weeks Of Cake by Tilly Pamment (£22, Murdoch Books) is out now.

The Plain Cake Appreciation Society: 3 essential bakes to add to your sweet recipe repertoire