Description
Delectable walnut date coffee cake combines rich flavors from Mediterranean kitchens. Espresso glaze intensifies bold coffee notes, inviting you to savor each indulgent slice of this irresistible dessert.
Ingredients
Scale
- 2.5 cups (590 ml) chopped dates
- 1 large egg
- 1.5 cups (355 ml) prepared hot coffee or espresso
- 1 cup (240 ml) walnuts, toasted and coarsely chopped
- 0.75 cup (180 ml) brown sugar
- 0.5 cup (120 ml) granulated sugar
- 0.5 cup (120 ml) butter, softened
- 1.75 cups (420 ml) all-purpose flour
- 1.5 tsps baking soda
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 0.25 tsp salt
- 0.125 tsp nutmeg
- 2 cups (480 ml) powdered sugar
- 2 tbsps hot water
- 0.5 tsp instant espresso
- 3 tbsps melted butter
- 1 tsp vanilla extract
- 0.5 cup (120 ml) walnuts, toasted and coarsely chopped (optional)
Instructions
- Preparation: Warm the oven to 350°F (175°C) with the rack centered, ensuring uniform heat distribution.
- Date Infusion: Combine chopped dates, hot coffee, and baking soda in a bowl, letting the mixture steep for 10-15 minutes to develop deep, rich flavors.
- Dry Ingredient Blend: Whisk flour, cinnamon, nutmeg, and salt until perfectly integrated, creating a fragrant dry base.
- Butter Mixture: Cream butter with brown and granulated sugars using an electric mixer until the texture becomes light, airy, and pale, approximately 3-4 minutes.
- Egg Integration: Blend egg and vanilla extract into the butter mixture until smooth and homogeneous.
- Batter Construction: Drain date mixture, reserving liquid. Alternately add reserved liquid and flour mixture to the butter base, mixing on low speed to maintain a silky consistency.
- Final Incorporation: Gently fold softened dates and toasted walnuts into the batter, ensuring even distribution without deflating the mixture.
- Pan Preparation: Generously grease a 9×5-inch loaf pan with butter or baking spray. Line with parchment paper, creating slight overhang for easy removal, and lightly spray the parchment.
- Baking Process: Pour batter into prepared pan, smoothing the surface. Bake for 55-65 minutes, rotating halfway through, until a toothpick comes out clean and the top turns golden brown.
- Cooling and Unmolding: Allow cake to rest in the pan for 20 minutes, then carefully remove using parchment paper overhang and transfer to a wire rack.
- Espresso Glaze Creation: Dissolve instant espresso powder in hot water. Whisk powdered sugar, melted butter, vanilla extract, and prepared espresso together, adjusting consistency with small amounts of hot water if needed.
- Finishing Touch: Once cake is completely cooled, drizzle espresso glaze over the top, letting it cascade down the sides. Optionally, sprinkle additional toasted walnuts for texture and visual appeal. Allow glaze to set for 10-15 minutes before serving.
Notes
- Enhance Date Softening: Steep dates in hot coffee or espresso precisely 10-15 minutes to guarantee optimal moisture and rich flavor absorption.
- Master Batter Technique: Alternate liquid and dry ingredients slowly, mixing on low speed to prevent overmixing and maintain a tender, delicate cake texture.
- Perfect Baking Precision: Rotate pan midway through baking to ensure even heat distribution and golden-brown coloration across the entire cake surface.
- Glaze Consistency Control: Add hot water incrementally when preparing espresso glaze to achieve ideal drizzling thickness without making it too runny or thick.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg