Description
Indulge in the rich flavors of this Date Coffee Cake with Walnuts & Espresso. The perfect blend of sweet dates, robust espresso, and crunchy walnuts in a moist, delectable cake.
Ingredients
Scale
Dates Mixture:
- 1 cup pitted dates (chopped)
- 1/2 cup brewed espresso (or strong coffee)
- 1/2 teaspoon baking soda
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Add-ins:
- 3/4 cup chopped walnuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease an 8-inch square baking pan.
- Prepare Dates: In a small bowl, combine chopped dates, hot espresso, and baking soda. Let sit for 10 minutes to soften.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Cream Butter and Sugar: In a large bowl, cream softened butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Ingredients: Stir in sour cream until smooth. Gradually add dry ingredients, then fold in date mixture and walnuts.
- Bake: Pour batter into the pan and bake for 35–40 minutes until a toothpick comes out clean. Cool before serving.
Notes
- For added crunch, sprinkle turbinado sugar or streusel topping over the batter before baking.
- This cake can be stored covered at room temperature for 2–3 days or refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
