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
Scale
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
