If you’re searching for a comforting, bakery-worthy treat to share with your loved ones or enjoy with a favorite cup of coffee, look no further than this Date Coffee Cake with Walnuts & Espresso. This cake checks all the boxes: it’s moist, gently spiced, and filled with gooey-sweet dates, toasted walnuts, and the subtle, sophisticated depth of real espresso. Every bite delivers a bakery-fresh flavor, whether you serve this cake for brunch, dessert, or a sneaky afternoon indulgence. There’s nothing quite like the warm aroma of cinnamon and fresh coffee cake drifting through your kitchen!

Date Coffee Cake with Walnuts & Espresso Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making Date Coffee Cake with Walnuts & Espresso is that you don’t need anything fancy—just a handful of everyday ingredients that come together to create layers of flavor and irresistible texture. Each one plays a key role, and the combination truly sets this cake apart.

Chopped dates (pitted): These add chewy-sweet bits in every bite; make sure they’re soft and fresh for the best result.
Hot brewed espresso or strong coffee: Unlocks rich coffee flavor and helps soften the dates for a luscious crumb.
Baking soda: This reacts with the hot espresso to tenderize the dates and make the cake extra moist.
Unsalted butter (softened): Provides a rich base and that classic coffee cake softness.
Brown sugar: Adds deep, caramel notes and contributes to the cake’s moistness.
Large eggs: Essential for structure and binding everything together.
Vanilla extract: Enhances all the flavors and adds amazing aroma.
All-purpose flour: The classic cake foundation, dependable and easy to work with.
Baking powder: Gives the cake that lovely lift and airiness.
Salt: Just a touch rounds out and brightens the sweetness.
Cinnamon: Warm spice that pairs perfectly with coffee, dates, and walnuts.
Sour cream or plain yogurt: Adds extra moisture and subtle tang for a tender crumb.
Chopped walnuts: Bring crunch, nuttiness, and classic flavor contrast to the sweetness.

For the Topping: An extra 1/4 cup chopped walnuts, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon create a sweet, nutty streusel layer that bakes up crisp and golden.

How to Make Date Coffee Cake with Walnuts & Espresso

Step 1: Prep Your Pan and Dates

First things first: preheat your oven to 350°F (175°C) and grease and flour an 8-inch square baking pan. This will ensure your Date Coffee Cake with Walnuts & Espresso releases beautifully after baking. Next, place your chopped dates in a small bowl and pour the hot brewed espresso over them, then stir in the baking soda. Let this rich, aromatic mixture sit for about 10 minutes; the dates will soften and soak up all that deep coffee flavor, becoming perfectly plump and sticky.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened unsalted butter and brown sugar until the mixture turns light and fluffy. This step adds air to your batter, giving you that tender, melt-in-your-mouth texture. Don’t rush it; a few minutes make all the difference!

Step 3: Add the Wet Ingredients

Beat in the eggs, one at a time, making sure each egg is fully incorporated. Then stir in the vanilla extract for a boost of aroma and flavor. Your mixture should be creamy and well-blended, setting the stage for the best Date Coffee Cake with Walnuts & Espresso you’ve ever tasted.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon. This even distribution means you won’t have any pockets of baking powder or spice—just a well-risen cake with the perfect hint of warmth.

Step 5: Mix It All Together

Alternately add the dry ingredients and the sour cream (or yogurt) to your butter mixture, starting and ending with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake. Pour in the soaked date and espresso mixture, then gently fold in the chopped walnuts. Your batter should look rich and speckled with dates and nuts.

Step 6: Prepare and Add the Topping

In a small bowl, stir together the remaining chopped walnuts, brown sugar, and cinnamon. Sprinkle this heavenly mixture evenly over the cake batter in your prepared pan. You’re almost there!

Step 7: Bake and Cool

Slide the pan into the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The top will be fragrant, golden, and just a little crisp from the walnut streusel. Let your Date Coffee Cake with Walnuts & Espresso cool in the pan for about 15 minutes before slicing—it’s delicious warm or at room temperature.

How to Serve Date Coffee Cake with Walnuts & Espresso

Garnishes

For an extra flourish, dust the cooled cake with powdered sugar, add a drizzle of coffee glaze, or scatter a few extra chopped walnuts on top. All these little touches highlight the delicious complexity of the cake’s flavor and give it a truly special bakery look.

Side Dishes

This cake is fantastic alongside a steaming mug of espresso or your favorite coffee, but it also pairs beautifully with fresh fruit, such as sliced oranges or berries, for a refreshing contrast. If serving for brunch, a dollop of whipped cream or tangy Greek yogurt on the side adds a lovely creamy finish that complements the Date Coffee Cake with Walnuts & Espresso.

Creative Ways to Present

Try cutting the cake into small squares and stacking them on a tiered cake stand for an afternoon tea, or layer slices with mascarpone and fresh fruit for a gorgeous plated dessert. Individual servings wrapped in parchment and tied with string make a charming homemade gift—everyone loves a little unexpected treat!

Make Ahead and Storage

Storing Leftovers

Date Coffee Cake with Walnuts & Espresso stays moist for days, thanks to the dates and sour cream. Simply cover any leftovers and keep them at room temperature for up to two days, or pop the cake (well covered) into the fridge if you want it to last five days. The flavors deepen as it sits!

Freezing

This cake freezes beautifully. Once completely cool, slice into squares and wrap each piece tightly in plastic wrap, then store in a zip-top freezer bag for up to two months. For best results, freeze without glaze or garnish, and add them fresh when serving.

Reheating

To bring back that just-baked warmth, microwave individual slices for about 15-20 seconds, or reheat larger portions in a low oven (300°F) for a few minutes. The espresso aroma and walnut crunch will taste freshly made all over again!

FAQs

Can I use instant coffee instead of brewed espresso?

Absolutely! Just make sure your instant coffee is strong. Dissolve a little more than usual to get a bold, punchy flavor, then use it hot to soak the dates.

What can I substitute for walnuts if I have a nut allergy?

For a nut-free version, try using sunflower seeds or simply omit the nuts. The cake will still be moist and flavorful, with all the lovely date and espresso notes. You could even sprinkle a little extra cinnamon sugar on top for texture.

Can I make this cake gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend using a one-to-one ratio. Check that it includes xanthan gum for the best texture. The Date Coffee Cake with Walnuts & Espresso will still bake up beautifully.

Is it possible to reduce the sugar?

You can decrease the brown sugar by about 1/4 cup without significantly affecting the structure. Using very sweet, moist dates will also naturally sweeten the cake, so feel free to adjust to your taste.

What if I don’t have sour cream or yogurt?

In a pinch, buttermilk or even whole milk with a teaspoon of lemon juice stirred in can stand in. The goal is a hint of tang and plenty of moisture, which makes your Date Coffee Cake with Walnuts & Espresso soft and irresistible.

Final Thoughts

I truly hope you’ll treat yourself and those you love to this Date Coffee Cake with Walnuts & Espresso. Every bite is like a warm, caffeinated hug, and whether you serve it for a cozy breakfast, a festive brunch, or as a show-stopping dessert, it’s sure to disappear fast. Happy baking!