Description
A moist and flavorful Date Coffee Cake featuring chopped dried dates and crunchy walnuts, topped with a rich espresso glaze. Perfect for a cozy breakfast or afternoon treat, this cake combines the natural sweetness of dates with the boldness of coffee in a tender crumb texture.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
Add-ins
- 1 cup chopped dried dates
- ½ cup chopped walnuts
Glaze
- 1 cup powdered sugar
- 2 tbsp cooled espresso or strong brewed coffee
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cream Butter and Eggs: In a separate bowl, cream the softened unsalted butter until it becomes light and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter and egg mixture, mixing gently until just combined to avoid overmixing. Then fold in the chopped dried dates and walnuts carefully to distribute evenly.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare and Apply Glaze: While the cake cools, whisk together the powdered sugar and cooled espresso until smooth and glossy. Drizzle this espresso glaze over the cooled cake just before serving to add a delightful coffee flavor.
Notes
- Ensure the butter is softened but not melted for the creaming step to work well.
- Use fresh, high-quality espresso or strong brewed coffee for the best glaze flavor.
- Chopp the dates and walnuts evenly to avoid large chunks disrupting the texture.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Let the cake cool completely before glazing to prevent the glaze from melting and running off.
