Date Coffee Cake with Walnuts & Espresso

Name: Date Coffee Cake with Walnuts & Espresso
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 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; 1 cup dates, pitted and chopped; 1/2 cup walnuts, chopped; 1/4 cup brown sugar (for topping); 1/4 cup walnuts (for topping); 1/4 teaspoon ground cinnamon (for topping)

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

This Date Coffee Cake with Walnuts & Espresso is a rich and indulgent treat that combines the natural sweetness of dates with the bold flavor of espresso, finished off with the crunch of walnuts. Perfect for a cozy breakfast or an afternoon pick-me-up, this cake will quickly become a favorite in my recipe collection.

Why You’ll Love This Recipe

I absolutely love this recipe for its delicious blend of flavors and textures. The dates bring a natural sweetness that balances perfectly with the bold espresso. The walnuts add an extra layer of crunch, and the cinnamon topping gives the cake a warm, comforting flavor. The combination of ingredients makes it feel like a luxurious treat, but it’s simple enough to whip up whenever I’m craving something special. Whether it’s a weekend breakfast or an afternoon snack, this cake is a winner!

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

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

1 cup dates, pitted and chopped

1/4 cup brown sugar (for topping)

1/2 cup walnuts, chopped

1/4 cup walnuts (for topping)

1/4 teaspoon ground cinnamon (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

Add the egg and vanilla extract to the butter mixture and continue to beat until fully combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the cooled espresso. Start and end with the dry ingredients, mixing until just combined.

Stir in the chopped dates and walnuts.

Pour the batter into the prepared pan and smooth the top.

In a small bowl, mix together the topping ingredients: brown sugar, walnuts, and cinnamon. Sprinkle evenly over the cake batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Variations

While this recipe is already delicious, there are a few variations I might try based on what I have available or my preferences:

Nuts: I could swap out the walnuts for pecans or almonds for a different flavor.

Coffee Flavor: If I don’t have espresso, I could use strong brewed coffee or even a flavored coffee (like vanilla or hazelnut) for an interesting twist.

Fruit: Adding raisins or dried apricots could complement the dates and bring an extra fruity burst to the cake.

Storage/Reheating

To store the cake, I let it cool completely and then cover it with plastic wrap or store it in an airtight container at room temperature. It keeps well for 3-4 days. If I want to extend its freshness, I could refrigerate it, though it’s best to let it come to room temperature before enjoying. If I want to reheat it, I can warm individual slices in the microwave for 15-20 seconds or place the whole cake in the oven at 300°F (150°C) for about 10-15 minutes.

Related Recipes:

Pecan Pie Balls

FAQs

How can I make the cake a bit healthier?

To make this coffee cake a little healthier, I could substitute half of the butter with unsweetened applesauce or Greek yogurt. I could also reduce the sugar slightly and use whole wheat flour instead of all-purpose flour.

Can I use decaffeinated coffee instead of espresso?

Yes, if I prefer a caffeine-free option, I can easily swap out the espresso with decaffeinated coffee for the same rich flavor without the caffeine kick.

Can I freeze the cake?

Absolutely! If I want to freeze the cake, I let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When I’m ready to eat it, I thaw it overnight in the refrigerator and let it come to room temperature before serving.

Can I make this cake without walnuts?

Yes, if I don’t have walnuts or prefer not to use them, I can leave them out or substitute another nut, such as pecans or almonds. Alternatively, I could make the cake without any nuts for a more delicate texture.

Can I add more dates to the cake?

Definitely! If I love the sweetness and texture of dates, I could add more, perhaps up to 1 1/2 cups. Just make sure not to overdo it, as the added moisture could affect the cake’s texture.

Conclusion

This Date Coffee Cake with Walnuts & Espresso has quickly become one of my go-to recipes for a special breakfast or dessert. It’s the perfect balance of sweetness, spice, and coffee flavor, making it an ideal treat for any occasion. Whether I’m serving it to guests or enjoying it myself, it’s always a hit. The addition of walnuts gives it a satisfying crunch, and the cinnamon topping adds just the right finishing touch. If you’re a fan of coffee cakes or date-based treats, I think you’ll love this one just as much as I do!

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