• Position the oven rack in the middle of the oven. Preheat the oven to 350° F / 180° C (160° C fan).
• You can use muffin liners or parchment paper to line a 12 cavity muffin or brownie pan. Or if you have a good non-stick pan, simply spray it with non-stick cooking spray.)

Make the crumb topping

• Combine butter, all purpose flour, brown sugar, ground cinnamon and chopped pecans ( if using)
• Mix with a fork or your fingertips to form a crumb like texture. Set aside.

Make the cake batter

• Dry ingredients: In a separate large bowl, whisk together, all purpose flour, brown sugar, baking powder, ground cinnamon and salt.
• Toss in the diced apple and chopped pitted dates.
• Mix until the apples and dates are well coated.
• Wet ingredients: To a measuring jug, add the egg, milk, vegetable oil and vanilla extract. Whisk until combined

Combine wet and dry ingredients

• Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined.

Scoop batter into baking pan and top with crumb mixture

• Divide the mixture evenly into 12 greased muffin or brownie cups until ¾ full.
• Place thinly sliced apples on the cake's surface in decorative patterns (optional, but adds a lovely touch 😊)
• Generously dust each cake with approximately one tablespoon of the crumb topping mixture.
• Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
• Remove from the oven but leave the cakes in the pan for 5 minutes.
• Loosen the edges of each cake with a spatula or knife before removing from the pan. Enjoy the cakes warm or at room temperature.

Storing

• The cakes can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer for up to 1 month.