For the cake:
2/3 cup whole wheat flour
1/2 cup semolina
1/2 cup sugar
1 teaspoon ground cinnamon
Pinch of salt
1 teaspoon baking powder
3/4 cup milk
1/3 cup oil
1/2 apple, cored and thinly sliced
7 dates, chopped
For the topping:
5 1/2 tablespoons unsalted butter, at room temperature
1/2 cup brown sugar
1 teaspoon almond extract
Preheat oven to 350 degrees. Grease a loaf pan, cut out a piece of parchment paper and fit into the bottom of it, and grease again.
In a large mixing bowl, combine all dry ingredients. Set aside.
Whisk together milk, oil, and egg. Slowly add to dry ingredients and stir until just combined.
Pour into prepared pan and scatter the date pieces over the top. Arrange the apple slices on top in a decorative pattern (I just did rows).
For the topping, combine butter and brown sugar in the bowl of an electric mixer and beat on medium speed until light and fluffy. Add egg and almond extract and beat until combined.
Bake cake for 10 minutes. Remove from oven and spread the topping over the apples evenly. Bake an additional 20 minutes or until a knife in the center comes out clean. Let cake cool for 10 minutes before serving.
To store, wrap tightly in plastic wrap and refrigerate. It will keep for about 1 week (unless you know some hungry boys who decide to stop by).