If you’re craving a cozy treat that merges the richness of espresso, the natural sweetness of dates, and the crunch of walnuts, you need to try this Date Coffee Cake with Walnuts & Espresso. This cake is everything I love in a baked good: moist, deeply flavorful, and crowned with a crumbly, cinnamon-scented topping. It’s wonderful for breakfast, a brunch centerpiece, or a comforting snack alongside your afternoon coffee. Plus, it’s simple enough to throw together on a relaxing weekend yet impressive enough to share with friends.
Ingredients You’ll Need
The magic of this Date Coffee Cake with Walnuts & Espresso comes from simple pantry staples, each playing a special role in the final flavor. Don’t skip or swap—every ingredient brings just the right hint of sweetness, richness, or texture.
- Chopped dates (1 cup): Their sticky sweetness gives the cake its moist crumb and a natural caramel flavor.
- Hot brewed espresso or strong coffee (1/2 cup): Bold and aromatic, espresso infuses the cake with depth and highlights the earthiness of the dates.
- Baking soda (1/2 teaspoon): Softens the dates during soaking and helps the cake rise gently.
- Unsalted butter, softened (1/2 cup): Adds richness and a luxurious texture to every bite—don’t forget to let it come to room temperature!
- Brown sugar, packed (2/3 cup): Lends a deep molasses note that echoes the flavors of dates and coffee.
- Large eggs (2): Give structure and a tender crumb—add them one at a time for the fluffiest result.
- Vanilla extract (1 teaspoon): Accentuates all the sweet, spicy notes harmoniously.
- All-purpose flour (1 1/2 cups): The backbone of your coffee cake, yielding the perfect density.
- Baking powder (1 teaspoon): Ensures a nice, even rise for a tall slice every time.
- Salt (1/2 teaspoon): Balances all the sweet elements and keeps flavors bright.
- Ground cinnamon (1 teaspoon): Adds warmth and depth in both cake and topping.
- Chopped walnuts (1/2 cup): These little nuggets bring crunch and contrast to the tender crumb.
- Crumb Topping (optional): A mix of brown sugar (1/3 cup), walnuts (1/4 cup), cinnamon (1/2 teaspoon), and melted butter (1 tablespoon) for that irresistible crunchy crown.
How to Make Date Coffee Cake with Walnuts & Espresso
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C) and greasing and flouring an 8×8-inch or 9×9-inch baking pan. This ensures a quick, smooth release later—no cake left behind! The little extra effort now makes slicing and serving a breeze, keeping every piece beautifully intact.
Step 2: Soak Dates in Espresso
In a small bowl, combine the chopped dates, hot espresso (or strong coffee), and baking soda. Give it a good stir and let the mixture sit for 10–15 minutes. This softens the dates, allowing them to nearly melt into the batter and absorb all that bold coffee flavor. The dates will plump up and the aroma will be absolutely dreamy.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture turns light and fluffy. This step is crucial for aerating the batter, which gives the Date Coffee Cake with Walnuts & Espresso its delicate texture. Make sure your butter is properly softened so everything blends evenly.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. This gradual process keeps the batter smooth and stable, ensuring your cake bakes up light but rich.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This guarantees even distribution of the leavening agents and spice, preventing clumps (because biting into a pocket of baking powder is never fun!).
Step 6: Bring Everything Together
Add the dry ingredients to your creamed mixture in batches, alternating with your date-espresso mixture. Begin and end with the dry ingredients, stirring gently after each addition. Finally, fold in the chopped walnuts. This method keeps the batter tender and evenly incorporates those luscious softened dates and crunchy nuts.
Step 7: Prepare Crumb Topping (Optional)
If you’re in the mood for a little extra indulgence, mix together the crumb topping ingredients: brown sugar, chopped walnuts, cinnamon, and melted butter. Sprinkle this generously over the cake batter in the pan for a gorgeous, golden finish on your Date Coffee Cake with Walnuts & Espresso.
Step 8: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the most incredible aroma—seriously, this is when everyone mysteriously finds their way to the kitchen!
Step 9: Cool and Slice
Let your cake cool in the pan for at least 15 minutes before slicing. This patience pays off: the cake will firm up, making it easy to cut and serve those perfect coffee shop-worthy squares. Now, it’s ready for your favorite cup of coffee.
How to Serve Date Coffee Cake with Walnuts & Espresso
Garnishes
A cake this scrumptious deserves a beautiful finish. Try a spoonful of crème fraîche, a dollop of whipped cream, or a dusting of powdered sugar. For a pop of color, a few fresh berries on the side look stunning and add a little tartness against the sweet, nutty cake.
Side Dishes
This cake was practically made to be paired with a good cup of coffee or even a creamy latte—the coffee notes in the cake and your cup will beautifully echo each other. For a weekend brunch, offer slices alongside a bowl of Greek yogurt and some citrus wedges for a bright, refreshing contrast.
Creative Ways to Present
Get playful with presentation! Cut the cake into slim fingers and serve as part of a dessert tray, or stack squares with layers of lightly sweetened mascarpone for an impromptu trifle. For a cozy tea party, serve smaller cubes in cupcake liners, topped with extra walnut pieces for flair.
Make Ahead and Storage
Storing Leftovers
Keep your Date Coffee Cake with Walnuts & Espresso extra fresh by storing it in an airtight container at room temperature. It’ll stay moist and tempting for up to three days—don’t be surprised if it vanishes quickly!
Freezing
If you want to bake ahead, wrap individual cake slices tightly in plastic wrap and then foil before freezing. They’ll keep for up to two months. Thaw overnight at room temperature for brunch whenever the mood strikes (or when guests pop in unexpectedly).
Reheating
For that just-baked warmth, pop a slice in the microwave for 10–15 seconds. If you’d like a crispy edge, try reheating in a toaster oven for a few minutes. Either way, the classic flavors of Date Coffee Cake with Walnuts & Espresso will shine through.
FAQs
Can I use instant coffee instead of espresso?
Absolutely! Just dissolve a tablespoon of instant coffee in half a cup of hot water to substitute for the brewed espresso. It’ll provide a lovely coffee aroma and flavor in your cake.
Is there a substitute for walnuts?
Pecans make a great alternative if walnuts aren’t your favorite, or you can skip the nuts entirely for a nut-free version. Either way, the coffee and dates are still the stars of this cake.
Can I make Date Coffee Cake with Walnuts & Espresso gluten free?
Yes! Swap the all-purpose flour for your favorite cup-for-cup gluten-free baking blend. Keep an eye on texture and don’t overmix—the result is still delicious.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean with just a few moist crumbs, your cake is perfect. Don’t wait until it’s totally dry, or you’ll miss out on that irresistibly tender crumb.
What’s the best way to cut the cake neatly?
Let the cake cool for at least 15 minutes, then use a sharp knife and wipe it clean between cuts. This helps achieve those perfect squares, especially if your cake is topped with the crumb layer.
Final Thoughts
If you’re searching for a memorable, heartwarming treat, Date Coffee Cake with Walnuts & Espresso is the answer. It’s simple but delightfully special—bursting with flavor, texture, and pure comfort. I can’t wait for you to try it and share a slice (or two) with someone you love!
Print
Date Coffee Cake with Walnuts & Espresso Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, aromatic flavors of this Date Coffee Cake with Walnuts & Espresso. Perfect for breakfast or as a dessert, this moist cake is infused with the bold taste of espresso and studded with sweet dates and crunchy walnuts. The crumb topping adds an extra layer of texture and flavor, making each bite a delightful experience.
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)
- 2/3 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
Crumb Topping (optional):
- 1/3 cup brown sugar
- 1/4 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a baking pan.
- In a small bowl, combine dates, espresso, and baking soda. Let sit to soften dates.
- In a large bowl, cream butter and brown sugar. Add eggs, one at a time, then mix in vanilla.
- In another bowl, whisk flour, baking powder, salt, and cinnamon.
- Add dry ingredients to butter mixture, alternating with date mixture. Stir in walnuts.
- Pour batter into pan and spread evenly.
- If using crumb topping, mix topping ingredients and sprinkle over batter.
- Bake for 35–40 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes before serving.
Notes
- This cake pairs well with coffee.
- Add a splash of coffee liqueur for extra flavor.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
