Description
This Date Coffee Cake with Walnuts & Espresso is a moist and flavorful dessert combining the rich taste of espresso, sweet chopped dates, and crunchy walnuts. Topped with a cinnamon-spiced walnut and brown sugar crumble, this easy-to-make cake is perfect for a cozy afternoon treat or a delightful ending to any meal.
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
Mix-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 Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent the cake from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This aerates the batter and helps create a tender crumb.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture, beating well until fully incorporated and smooth.
- Alternate Adding Dry Ingredients and Espresso: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled espresso or strong brewed coffee. Start and end with the dry ingredients, mixing each addition just until combined to avoid overmixing.
- Fold in Dates and Walnuts: Gently stir in the chopped dates and walnuts, ensuring they are evenly distributed without overworking the batter.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula for uniform baking.
- Prepare and Add Topping: In a small bowl, mix together the brown sugar, chopped walnuts, and ground cinnamon for the topping. Sprinkle this evenly over the cake batter.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving. This prevents the topping from becoming soggy and allows the cake to set properly.
Notes
- If you do not have espresso or strong coffee, you can substitute with brewed black coffee, but the espresso flavor adds a more intense coffee aroma to the cake.
- Chopped dates should be pitted and roughly chopped to distribute texture evenly throughout the cake.
- For added texture, lightly toast the walnuts before mixing them into the batter and topping.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum.
- Serve with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch.
