Description
Date Coffee Cake with Walnuts and Espresso
Ingredients:
For the Cake:
1 1/2 cups dates, chopped
1 cup hot brewed espresso
1 teaspoon baking soda
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Walnut Topping:
1 cup walnuts, chopped
1/2 cup brown sugar, packed
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
Directions:
Prepare the Dates:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a small bowl, combine the chopped dates and hot brewed espresso. Stir in the baking soda and set aside to cool.
Make the Cake Batter:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the cooled date and espresso mixture until fully incorporated.
Prepare the Walnut Topping:
In a small bowl, mix together the chopped walnuts, brown sugar, flour, melted butter, and cinnamon until crumbly.
Assemble and Bake the Cake:
Pour the cake batter into the prepared baking dish, spreading it evenly.
Sprinkle the walnut topping evenly over the top of the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10-15 minutes before slicing and serving.
Enjoy this rich and flavorful coffee cake with the perfect balance of sweet dates, nutty walnuts, and bold espresso!
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 420 kcal | Servings: 12 servings
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure your dates are pitted and finely chopped. Pour the hot espresso over them and stir in the baking soda; this mixture will foam and soften the dates, creating a rich, moist base. For the batter, cream the butter and sugars for a full 3-4 minutes until pale and fluffy—this incorporates air for a lighter crumb. Add eggs one at a time, beating well after each. When combining wet and dry ingredients, mix only until the flour disappears; overmixing leads to a tough cake. Gently fold in the date-espresso mixture. For the topping, mix until you have coarse, clumpy crumbs. Bake on the center rack and start checking for doneness at 40 minutes.
Serving Suggestions
This cake is versatile. Serve it warm as a decadent dessert with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a classic coffee break, enjoy a slice at room temperature alongside a fresh cup of coffee or a latte. It also makes an elegant brunch offering. For a special touch, dust slices with powdered sugar or drizzle with a simple espresso glaze made from powdered sugar and a shot of cooled espresso.
How-to Summary
Soften dates in hot espresso and baking soda. Cream butter and sugars, then incorporate eggs and vanilla. Mix dry ingredients separately and combine with wet batter. Fold in the date mixture. Make a crumb topping from walnuts, brown sugar, flour, melted butter, and cinnamon. Spread batter in a prepared pan, top with crumbs, and bake at 350°F for 40-45 minutes. Cool before serving.
Frequently Asked Questions
Can I use instant coffee instead of espresso? Yes. Dissolve 2 tablespoons of instant espresso powder or strong instant coffee in 1 cup of hot water.
How should I store this coffee cake? Store cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. The flavors deepen overnight.
Can I make this cake nut-free? Absolutely. Omit the walnuts from the topping. You can substitute with an equal amount of rolled oats for a similar crumbly texture.
My date mixture is very liquid. Is that correct? Yes. The dates will absorb much of the liquid as they cool, but the mixture will remain somewhat syrupy, which is perfect for adding moisture.
Can I freeze this cake? Yes. Wrap cooled, unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight at room temperature.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a dense, tough cake. Mix only until ingredients are just combined.
- Using rock-hard butter: Butter must be properly softened to cream correctly with the sugars. It should yield to gentle pressure.
- Not letting the date mixture cool: Adding it hot can prematurely cook the eggs in the batter. Let it cool to warm room temperature.
- Overbaking: Check a few minutes before the timer. The cake is done when a toothpick has a few moist crumbs attached, not completely clean.
- Skipping the pan prep: Thoroughly grease and flour the baking dish to prevent sticking, ensuring clean slices.
Conclusion
This Date Coffee Cake with Walnuts and Espresso is a masterpiece of deep, complex flavors and satisfying textures. The method is straightforward, but attention to detail—like properly creaming butter and avoiding overmixing—ensures a perfect result every time. It’s a crowd-pleaser that fits any occasion, from a casual breakfast to a formal dessert. We hope this enhanced guide helps you bake with confidence and enjoy every delicious slice.