Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
This Date Coffee Loaf Cake combines the rich flavors of coffee and dates, enhanced by crunchy walnuts and topped with a smooth espresso glaze. Perfect for a cozy afternoon treat or dessert, this cake is moist, flavorful, and sure to impress your guests.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups dates, pitted and chopped
- 1 cup hot brewed coffee
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 1 cup powdered sugar
- 2 tbsp brewed espresso
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Combine chopped dates and hot coffee in a bowl. Let sit for 10-15 minutes to soften.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Beat butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour mixture to butter mixture, mixing just until combined. Stir in softened dates (with any remaining coffee) and chopped walnuts.
- Pour batter into prepared loaf pan and smooth the top. Bake for 60-70 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.
- Whisk together powdered sugar, brewed espresso, and vanilla extract in a small bowl until smooth.
- Drizzle espresso glaze over the cooled cake. Let set before slicing and serving.
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg