Description
A moist and flavorful Date Coffee Cake infused with rich espresso and studded with sweet dates and crunchy walnuts. Topped with a cinnamon walnut brown sugar crumble, this coffee cake is perfect for breakfast or an afternoon treat.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 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
- 1 cup dates, pitted and chopped
- 1/2 cup walnuts, chopped
Topping
- 1/4 cup brown sugar
- 1/4 cup walnuts
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the 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 aside to combine flavors and leavening evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 3-4 minutes. This creates a creamy base for the batter.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, beating until fully incorporated for a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the cooled espresso or coffee, beginning and ending with the dry ingredients. Mix just until combined to keep the batter tender.
- Fold in Dates and Walnuts: Gently stir in the chopped dates and walnuts for texture and flavor.
- Prepare Batter for Baking: Pour the batter into the prepared pan and smooth the top evenly.
- Make and Add Topping: In a small bowl, mix together the brown sugar, walnuts, and ground cinnamon for the topping. Sprinkle this topping evenly over the cake batter.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking while warm.
Notes
- Ensure the coffee or espresso is cooled before adding to the batter to prevent curdling the eggs or butter.
- Dates can be substituted with dried figs or raisins if desired.
- For a nuttier flavor, lightly toast the walnuts before adding them to the batter and topping.
- This cake pairs wonderfully with a cup of brewed coffee or tea.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
