Date Coffee Cake with Walnuts and Espresso Glaze

Sweet, nutty, and rich with bold espresso flavor, this Date Coffee Cake with Walnuts and Espresso Glaze is the ultimate treat for breakfast, brunch, or an afternoon pick-me-up. Tender and moist from chopped dates, with a warm cinnamon crumb and crunchy walnut topping, this cake is finished with a bold espresso glaze that brings it all together. It’s the perfect pairing for your favorite cup of coffee.

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Why You’ll Love This Recipe
Moist & Flavorful – Made with dates for natural sweetness and tender crumb.
Rich Espresso Glaze – Adds just the right hit of coffee flavor to every slice.
Great for Any Time of Day – Ideal with morning coffee, as a snack, or for dessert.
Easy to Make – Simple steps with bakery-worthy results.
Freezer-Friendly – Bake ahead and enjoy whenever you need a sweet treat.

Ingredients You’ll Need

For the Cake:

• 1 cup chopped pitted dates
• 1 cup boiling water
• 1 tsp baking soda
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt

For the Walnut Topping:

• ¾ cup chopped walnuts
• ¼ cup brown sugar
• ½ tsp ground cinnamon

For the Espresso Glaze:

• 1 cup powdered sugar
• 1½ tbsp brewed espresso (cooled)
• ½ tsp vanilla extract
• Splash of milk (if needed to thin the glaze)

Tools You’ll Need

• Mixing bowls
• Hand mixer or whisk
• 8×8-inch or 9-inch square baking dish
• Small saucepan or kettle (for boiling water)
• Spatula
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Date Mixture
Place chopped dates in a bowl and pour boiling water over them.
Stir in the baking soda and let the mixture sit for 10–15 minutes to soften the dates. This also helps create a tender texture in the cake.

Step 2: Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C).
Grease and lightly flour an 8×8-inch baking dish or line with parchment paper.

Step 3: Make the Cake Batter
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet mixture in two additions, alternating with the date mixture (including the liquid). Mix until just combined—do not overmix.

Step 4: Prepare the Walnut Topping
In a small bowl, mix chopped walnuts, brown sugar, and cinnamon.
Set aside to use as a topping.

Step 5: Assemble & Bake
Pour the batter into the prepared pan and smooth the top with a spatula.
Sprinkle the walnut topping evenly over the surface.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Espresso Glaze
In a small bowl, whisk together powdered sugar, espresso, and vanilla extract.
If the glaze is too thick, add a tiny splash of milk to reach desired consistency.
Drizzle the glaze over the cooled cake in a zigzag pattern or spread gently with the back of a spoon.

Step 7: Slice and Serve
Let the glaze set slightly before slicing.
Serve with coffee, tea, or as an afternoon snack.

Tips for the Best Coffee Cake
Soften the Dates – Soaking in hot water and baking soda creates the perfect texture.
Don’t Overmix – Keep the batter tender by mixing just until combined.
Use Fresh Brewed Espresso – For a deeper, richer glaze flavor.
Chill Before Slicing – A short rest in the fridge helps the glaze set for cleaner cuts.
Store Covered – Keeps the cake moist and flavorful for days.

Serving Suggestions
Serve With:

• A warm cappuccino or chai latte
• Vanilla ice cream or whipped cream (as dessert)
• Fresh fruit or yogurt for a brunch platter

Perfect For:

• Coffee dates
• Potluck or brunch parties
• Weekend baking
• Holiday breakfast spreads

How to Store & Freeze

Storing:
Room Temp: Keep covered at room temperature for up to 3 days.
Refrigerate: Store in an airtight container for up to 5 days.

Freezing:
Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months.
Thaw at room temperature and drizzle with fresh glaze if desired.

Frequently Asked Questions

1. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Results may vary slightly in texture.

2. Can I skip the walnuts?
Absolutely. You can substitute with pecans or leave the topping nut-free.

3. What if I don’t have espresso?
Strong brewed coffee or instant espresso powder mixed with water works well too.

4. Can I use date paste instead of chopped dates?
Yes—just reduce the added sugar slightly to balance the sweetness.

5. Can this be made as muffins?
Sure! Spoon batter into muffin liners and bake at 350°F for 18–22 minutes.

Final Thoughts

This Date Coffee Cake with Walnuts and Espresso Glaze is a cozy, satisfying bake that feels indulgent without being over-the-top. With a tender crumb, natural sweetness from dates, a nutty crunch, and that rich espresso drizzle, it’s a cake that’s as perfect for slow mornings as it is for sweet endings.

Bake it once and you’ll be coming back to this one again and again!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Cuisine: American with Mediterranean-Inspired Twist

Nutritional Information (Per Serving):
Calories: 310 | Protein: 4g | Carbohydrates: 38g | Fat: 16g | Fiber: 2g | Sugar: 25g | Sodium: 190mg

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