Description
This Date Coffee Cake with Walnuts & Espresso is a moist, flavorful treat that combines the rich taste of espresso with the natural sweetness of dates and the crunch of walnuts. Perfect for breakfast or afternoon coffee, this cake offers a delightful balance of textures and flavors with a cinnamon-spiced walnut topping.
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
Add-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 the oven: Preheat your 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. This will evenly distribute the leavening agents and spices throughout the cake.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This step helps incorporate air for a tender crumb.
- Add egg and vanilla: Beat in the large egg and vanilla extract to the creamed butter mixture. Continue beating until everything is fully combined and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the cooled espresso or strong brewed coffee. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing the batter.
- Fold in dates and walnuts: Stir in the chopped dates and walnuts to evenly distribute these flavorful additions throughout the batter.
- Prepare the batter for baking: Pour the batter into the prepared pan, spreading it evenly and smoothing the top for an even bake.
- Add topping: In a small bowl, combine the brown sugar, chopped walnuts, and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter to add a sweet and crunchy finish.
- Bake the cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute espresso with strong brewed coffee if an espresso maker is not available.
- Make sure the coffee is completely cooled before adding it to the batter to prevent curdling the eggs.
- For a gluten-free version, use a gluten-free all-purpose flour blend that includes xanthan gum.
- Chopping walnuts and dates unevenly can add different textures to the cake; you can adjust sizes according to preference.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
