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
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