Ingredients
Scale
For the Cake:
- 1 1/2 cups dates, pitted and chopped: The natural sweetness and moisture from the dates provide the cake with a tender crumb and rich flavor.
- 1 cup hot brewed coffee: Strong coffee or espresso is used to soften the dates and infuse the cake with a deep, roasted coffee flavor.
- 1 3/4 cups all-purpose flour: The base of the cake that gives structure.
- 1 tsp baking soda: Helps the cake rise and creates a light texture.
- 1/2 tsp baking powder: Ensures the cake has a consistent rise.
- 1/2 tsp salt: Balances the sweetness and enhances the overall flavors.
- 1/2 tsp ground cinnamon: Adds warmth and spice to the cake.
- 1/4 tsp ground nutmeg: Compliments the cinnamon and provides a subtle nutty undertone.
- 1/2 cup unsalted butter, softened: For richness and moisture.
- 1 cup granulated sugar: Sweetens the cake while helping create a light texture.
- 2 large eggs: Adds moisture and binds the ingredients together.
- 1 tsp vanilla extract: Enhances the flavors of the cake.
- 1 cup chopped walnuts: Adds crunch and complements the earthy sweetness of the dates.
For the Espresso Glaze:
- 1 cup powdered sugar: Sweetens and provides the base for the glaze.
- 2 tbsp brewed espresso (strong coffee): Adds a deep coffee flavor to the glaze, complementing the cake.
- 1 tsp vanilla extract: Balances the flavors in the glaze and adds sweetness.
Instructions
Prep the Dates
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it.
- In a small bowl, combine 1 1/2 cups of chopped dates with 1 cup of hot brewed coffee. Let the dates soak for 10-15 minutes. This step softens the dates, making them easier to blend into the cake batter while infusing them with a rich coffee flavor.
Mix the Dry Ingredients
- In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. This dry mixture forms the base of your cake and ensures that all the leavening agents are well-distributed.
Cream the Butter and Sugar
- In a large bowl, beat 1/2 cup of softened unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes. This step incorporates air into the batter, helping the cake rise.
- Add 2 large eggs, one at a time, beating well after each addition. Then, stir in 1 tsp of vanilla extract for extra flavor.
Combine the Wet and Dry Ingredients
- Gradually add the dry flour mixture to the butter mixture, alternating with the coffee-date mixture. This ensures that the batter is well-mixed without being overworked.
- Gently fold in the softened dates (along with any remaining coffee) and 1 cup of chopped walnuts. The dates add moisture and sweetness, while the walnuts add crunch.
Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover the cake with aluminum foil halfway through the baking time.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Espresso Glaze
- In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of brewed espresso, and 1 teaspoon of vanilla extract until smooth. The glaze should be thick but pourable. If it’s too thick, add a little more espresso, one teaspoon at a time, until you reach the desired consistency.
Glaze the Cake
- Once the cake has completely cooled, drizzle the espresso glaze over the top. Let the glaze set for 10-15 minutes before slicing and serving.