Description
Indulge in the rich flavors of this Date Coffee Cake with Walnuts & Espresso. A moist and decadent treat perfect for breakfast or dessert.
Ingredients
Main Cake:
- 1 cup chopped dates (pitted)
- 1/2 cup hot brewed espresso or strong coffee
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup sour cream or plain yogurt
- 1/2 cup chopped walnuts
For the Topping:
- 1/4 cup chopped walnuts
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Prepare date mixture: In a small bowl, combine chopped dates, hot espresso, and baking soda. Let sit for 10 minutes to soften.
- Cream butter and sugar: In a large mixing bowl, cream together butter and brown sugar until fluffy. Add eggs one at a time, beating well after each, then mix in vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Add dry ingredients to the butter mixture alternately with the sour cream, mixing just until combined.
- Finish batter: Stir in the date mixture and fold in chopped walnuts. Pour batter into the prepared pan and smooth the top.
- Prepare topping: In a small bowl, mix the topping ingredients and sprinkle evenly over the batter.
- Bake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 15 minutes before slicing and serving warm or at room temperature.
Notes
- For extra richness, drizzle with a glaze made from powdered sugar and coffee.
- This cake stores well covered at room temperature for 2 days or refrigerated for up to 5.
