Apple-Date-Nut Streusel Cake

I usually use whatever apples I have on hand in this cake, but this time I tried Fuji apples, with delicious results. Golden Delicious and Gala are also good choices. Because this is a moist cake, it bakes the best in a glass or a heavy, dark metal pan as opposed to a shiny, light aluminum one.

CAKE 1 cup sugar 1 cup butter, softened 2 eggs 2 cups all‑purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon cloves 2 cups chopped tart apples 1 cup chopped walnuts or pecans 1/2 cup chopped pitted dates 1/2 cup cold coffee*

TOPPING 1 cup all‑purpose flour 1/2 cup packed brown sugar 1/2 cup butter, softened 1/2 teaspoon cinnamon 1. Heat oven to 350 ° F. Grease 13x9‑inch pan. In large bowl, combine sugar and 1 cup butter; beat on medium speed until well blended. Add eggs one at a time, beating well after each addition until mixture is light.

In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger and cloves; mix well. In another medium bowl, combine apples, walnuts and dates. Add 2 tablespoons of the flour mixture to apple mixture; mix until well coated.

Add remaining flour mixture alternately with coffee to egg mixture; mix until batter is smooth. Add apple mixture; fold in gently. Spread evenly in pan.

In medium bowl, combine all topping ingredients; mix until crumbly. Sprinkle evenly over batter in pan.

Bake 40 to 45 minutes or until cake is golden brown, edges have pulled away from sides of pan and toothpick inserted in center comes out clean. Cool on wire rack.

TIP *If desired, 1/2 cup water plus 1 tablespoon instant coffee granules can be substituted for the cold coffee.

servings PER SERVING : 395 calories, 23 g total fat (11.5 g saturated fat), 5 g protein, 45 g carbohydrate, 75 mg cholesterol, 295 mg sodium, 2 g fiber