Description
This Date Coffee Cake with Walnuts & Espresso is a moist, flavorful treat that perfectly combines the rich taste of espresso with sweet dates and crunchy walnuts. Ideal for breakfast or an afternoon snack, this cake features a cinnamon-spiced crumb and a delightful nutty topping that adds texture and depth to every bite.
Ingredients
Scale
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
- 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 doesn’t stick.
- 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.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add egg and vanilla: To the creamed butter and sugar, add the large egg and vanilla extract. Continue beating until fully incorporated and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled espresso. Start and end with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in dates and walnuts: Stir in the chopped dates and walnuts gently to distribute evenly throughout the batter.
- Prepare baking pan: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
- Make and add topping: In a small bowl, combine the 1/4 cup brown sugar, 1/4 cup chopped walnuts, and 1/4 teaspoon ground cinnamon. Sprinkle this mixture evenly over the cake batter.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely before serving.
Notes
- For best flavor, use freshly brewed espresso or strong coffee cooled to room temperature.
- You can substitute walnuts with pecans if preferred.
- Make sure the dates are pitted to avoid any unexpected bites.
- Don’t overmix the batter once you add the dry ingredients to keep the cake tender.
- Serve the cake slightly warm or at room temperature for optimum taste and texture.
