Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
A heartwarming cake that combines sweet dates, robust coffee, and crunchy walnuts, topped with a rich espresso glaze. Perfect for gatherings or quiet evenings.
Ingredients
For the Cake
- 1.5 cups 1 1⁄2 cups dates, pitted and chopped Adds moisture and depth.
- 1 cup 1 cup hot brewed coffee Infuses the cake with robust flavor.
- 1.75 cups 1 3⁄4 cups all-purpose flour Creamy base for the cake.
- 1 teaspoon 1 teaspoon baking soda Aids in rising.
- 0.5 teaspoon 1⁄2 teaspoon baking powder Complement to baking soda.
- 0.5 teaspoon 1⁄2 teaspoon salt Enhances sweetness.
- 0.5 teaspoon 1⁄2 teaspoon ground cinnamon Adds warmth.
- 0.25 teaspoon 1⁄4 teaspoon ground nutmeg Contributes depth.
- 0.5 cup 1⁄2 cup unsalted butter, softened Creamy base for the cake.
- 1 cup 1 cup granulated sugar Adds sweetness.
- 2 large 2 large eggs Provides moisture and structure.
- 1 teaspoon 1 teaspoon vanilla extract Rounds out the cake's flavor.
- 1 cup 1 cup chopped walnuts Adds crunch and nuttiness.
For the Espresso Glaze
- 1 cup 1 cup powdered sugar Forms the base of the glaze.
- 2 tablespoons 2 tablespoons brewed espresso Intensifies the glaze flavor.
- 1 teaspoon 1 teaspoon vanilla extract Adds a sweet note to the glaze.
Instructions
Preparation
- In a medium bowl, combine the chopped dates with the hot brewed coffee. Let sit for about 10 minutes to soften the dates.
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients. Fold in the date-coffee mixture and chopped walnuts gently to avoid overmixing.
Baking
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the espresso glaze, whisk together the powdered sugar, brewed espresso, and vanilla until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.
Notes
Ensure your butter is softened at room temperature for easy creaming with sugar. Toasting walnuts beforehand intensifies their flavor.