Description
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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Ingredients
For the Cake:
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1 cup chopped pitted dates
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1 cup boiling water
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1 tsp baking soda
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp ground cinnamon
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¼ tsp salt
For the Walnut Topping:
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¾ cup chopped walnuts
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¼ cup brown sugar
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½ tsp ground cinnamon
For the Espresso Glaze:
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1 cup powdered sugar
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1½ tbsp brewed espresso (cooled)
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½ tsp vanilla extract
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Splash of milk (if needed to thin the glaze)
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: American with Mediterranean-Inspired Twist