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Lumberjack Cake

(adapted from Frances restaurant, San Francisco)

The original recipe for this cake was created by Frances restaurant. This was the first time I made it, but right away I decided to change a few things: I substituted whole wheat pastry flour for regular flour, added less sugar than it called for and used the coconut palm variety, added more coconut flakes, and also added almonds (one could also experiment with other nuts). The result was a very moist, flavorful cake, best served sprinkled with powdered sugar and topped with a dollop of Kalona sour cream, freshly whipped cream, or Straus vanilla bean ice cream... A bit of orange zest glaze also makes a lovely accompaniment.

1c water

1 c dates, pitted and chopped into 1/4 inch pieces

1 tsp baking soda

1 1/4 c whole wheat pastry flour

3/4 tsp baking powder

1/4 tsp sea salt

1/2 c butter, softened

3/4 c coconut palm sugar

 1 egg

1 tsp vanilla extract

3/4 c large coconut flakes

1/2 c chopped almonds

1 apple, peeled and medium diced

In a saucepan, bring water and dates to a boil. Whisk in baking soda. Set aside to cool to room temperature. In a bowl, mix flour, baking powder, and salt. Set aside. In a separate bowl (or that of a stand mixer), cream butter, sugar, vanilla extract, and egg. Slowly add room temperature date mixture until incorporated. Then slowly add dry ingredients until blended, careful not to over-mix. Fold in coconut, apple, and almonds. Pour mixture into a 9-inch greased springform pan and bake at 350F for 45 minutes. Rotate pan in oven and continue to bake for 10 minutes. Insert a clean toothpick into the middle of the cake and if it comes out clean, the cake is done. If not, rotate the pan and continue to bake.