Description
Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
Ingredients:
For the Cake:
1 1/2 cups dates, pitted and chopped
1 cup hot brewed coffee
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped walnuts
For the Espresso Glaze:
1 cup powdered sugar
2 tbsp brewed espresso (strong coffee)
1 tsp vanilla extract
Instructions:
Prep the Dates: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a bowl, combine the chopped dates and hot coffee. Let it sit for 10-15 minutes to soften the dates.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine: Gradually add the flour mixture to the butter mixture, mixing just until combined. Stir in the softened dates (with any remaining coffee) and chopped walnuts.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth.
Glaze the Cake: Drizzle the espresso glaze over the cooled cake. Let it set before slicing and serving.
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Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure your dates are finely chopped to integrate smoothly. When soaking them in hot coffee, a 15-minute soak is ideal for maximum softness. For the dry ingredients, whisk thoroughly to evenly distribute the leavening agents and spices. When creaming the butter and sugar, beat for a full 3-4 minutes until pale and fluffy; this incorporates air for a lighter crumb. Add the flour mixture in three batches, mixing on low speed until just combined to avoid a tough cake. Fold in the date-coffee mixture and walnuts gently with a spatula. Bake on the center rack, and start checking for doneness at the 55-minute mark.
Serving Suggestions
This rich loaf cake is versatile. Serve a slice alongside a fresh cup of coffee for the ultimate pairing. For a dessert presentation, warm a slice slightly and top with a dollop of whipped cream or vanilla ice cream. It also makes an elegant addition to a brunch spread. For gifting, wrap the fully cooled and glazed loaf in parchment paper and tie with twine.
How-to Summary
Soak chopped dates in hot coffee. Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Combine wet and dry mixes, then fold in dates and walnuts. Bake at 350°F for 60-70 minutes. Cool completely. Whisk powdered sugar, espresso, and vanilla for the glaze and drizzle over the cake.
Frequently Asked Questions
Can I use instant coffee instead of brewed? Yes. Dissolve 1-2 teaspoons of instant espresso or coffee granules in 1 cup of hot water for the cake. For the glaze, use 2 tablespoons of hot water mixed with 1/2 teaspoon of instant espresso.
How should I store this loaf cake? Store in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months (glaze after thawing).
Can I omit the nuts? Absolutely. The walnuts add texture but can be left out or replaced with an equal amount of chocolate chips or pecans.
My glaze is too thick/too thin. How can I fix it? If too thick, add espresso 1/2 teaspoon at a time. If too thin, add more powdered sugar, a tablespoon at a time, until it reaches a drizzle-able consistency.
Why did my cake sink in the middle? This is often due to underbaking or opening the oven door too early. Ensure a toothpick comes out clean and bake for the full recommended time.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a dense, tough cake. Mix only until the flour is incorporated.
- Using cold ingredients: Ensure eggs and butter are at room temperature for proper emulsification and volume.
- Not cooling the cake completely before glazing: A warm cake will cause the glaze to melt and absorb, resulting in a soggy top.
- Incorrectly measuring flour: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
Conclusion
This Date Coffee Loaf Cake is a masterpiece of deep, comforting flavors, perfectly balancing the sweetness of dates with the robust bitterness of coffee and espresso. The step-by-step guide ensures success, while the FAQs and tips help you navigate any potential pitfalls. Whether enjoyed as a morning treat or a decadent dessert, this moist, nutty loaf with its rich glaze is sure to become a cherished recipe. Its simplicity and impressive results make it perfect for both beginner and experienced bakers alike.