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Date Coffee Cake with Walnuts & Espresso Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 74 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delectable Date Coffee Cake with Walnuts & Espresso combines the rich flavors of espresso and sweet dates with a nutty crunch of walnuts. Moist and tender with a cinnamon-sugar walnut topping, this cake makes an excellent treat for breakfast, brunch, or afternoon coffee breaks.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup espresso or strong brewed coffee, cooled

Add-ins

  • 1 cup dates, pitted and chopped
  • 1/2 cup walnuts, chopped

Topping

  • 1/4 cup brown sugar
  • 1/4 cup walnuts, chopped
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
  3. Cream Butter and Brown Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light and fluffy, which should take about 3-4 minutes.
  4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, beating well until fully combined and smooth.
  5. Combine Dry Ingredients and Espresso: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled espresso or strong brewed coffee. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
  6. Fold in Dates and Walnuts: Stir in the chopped dates and walnuts gently, ensuring they are evenly distributed within the batter.
  7. Transfer Batter to Pan: Pour the prepared batter into the greased and floured pan, smoothing the top with a spatula for an even bake.
  8. Prepare and Add Topping: In a small bowl, combine 1/4 cup brown sugar, 1/4 cup chopped walnuts, and 1/4 teaspoon ground cinnamon. Sprinkle this topping evenly over the surface of the cake batter.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is lightly golden on top.
  10. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice.

Notes

  • Ensure espresso or brewed coffee is cooled before adding to the batter to prevent cooking the egg prematurely.
  • For a dairy-free version, substitute butter with a plant-based alternative.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Reheat slices gently in the microwave for a warm treat.
  • For extra crunch, toast the walnuts before adding to the batter and topping.

Find it online: https://slsrecipes.com/date-coffee-cake-with-walnuts-and-espresso-recipe-2/