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–+ servings
Date Coffee Cake with Walnuts and Espresso Glaze

Irresistible Date Coffee Cake with Walnuts and Espresso Glaze

Try this Date Coffee Cake with Walnuts and Espresso Glaze for a delicious breakfast or afternoon treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Chopped Dates Soak in hot coffee for enhanced flavor
  • 1 cup Hot Coffee or Espresso Can use brewed coffee instead
  • 1 teaspoon Baking Soda For leavening the cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 teaspoon Cinnamon Can be omitted or replaced with nutmeg
  • 1/4 teaspoon Nutmeg Complement to cinnamon
  • 1/2 teaspoon Salt Enhances flavor
  • 1/2 cup Butter Consider replacing half with applesauce
  • 1 cup Brown Sugar Can use coconut sugar
  • 1/2 cup Granulated Sugar Adjust based on preference
  • 1 large Egg Binds ingredients
  • 1 teaspoon Vanilla Extract Can swap with almond extract
  • 1 cup Toasted Walnuts Pecans can be used as a substitute
For the Espresso Glaze
  • 2 tablespoons Hot Water
  • 1/4 cup Espresso
  • 1 cup Powdered Sugar
  • 2 tablespoons Melted Butter

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Stand mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Combine chopped dates with hot coffee and baking soda in a bowl.
  3. In another bowl, whisk together all-purpose flour, cinnamon, nutmeg, and salt.
  4. Cream butter and both sugars until light and fluffy.
  5. Beat in the egg and vanilla extract.
  6. Gradually add the soaked date mixture and dry ingredients alternately.
  7. Fold in toasted walnuts.
  8. Grease and line a 9x5-inch loaf pan with parchment paper.
  9. Pour the batter into the prepared pan.
  10. Bake for 55-65 minutes, checking for doneness.
  11. Cool the cake in the pan for 20 minutes before transferring to a wire rack.
  12. Mix hot water with espresso for glaze, then whisk in powdered sugar and melted butter.
  13. Drizzle the espresso glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.

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