If you love the idea of coffee and cake coming together in one gloriously moist, flavorful treat, then you are in for a serious delight with this Date Coffee Cake with Walnuts & Espresso. Each bite brings the sticky sweetness of dates, the gentle crunch and richness of walnuts, and the deep, aromatic hint of espresso. This cake is a cozy invitation to slow down and savor the moment, whether you’re hosting a brunch or just want to make your regular afternoon coffee a touch more special. Trust me, Date Coffee Cake with Walnuts & Espresso is the kind of recipe you’ll want to make on repeat, no occasion needed.
Ingredients You’ll Need
One of the best things about this cake is how easily everything comes together with pantry staples and just a few special additions. Each ingredient has a role to play—some add moisture, others a toasty crunch, but all contribute to the unmistakable character and complexity of Date Coffee Cake with Walnuts & Espresso.
- Pitted dates (1 cup, chopped): These are the star, adding chewy texture and natural sweetness.
- Hot brewed espresso (½ cup): Brings that unmistakable coffee undertone, infusing the cake with depth and aroma.
- Baking soda (1 teaspoon): Helps soften the dates while subtly leavening the cake for a tender crumb.
- Unsalted butter (½ cup, softened): Adds richness and ensures the cake stays moist.
- Brown sugar (¾ cup): Provides a caramel-like flavor that pairs beautifully with the espresso and dates.
- Eggs (2 large): Bind the ingredients and give structure to the cake.
- Vanilla extract (1 teaspoon): Rounds out the flavors and brings everything together.
- All-purpose flour (1½ cups): The foundation that gives the cake its tender body.
- Baking powder (1 teaspoon): Lifts the cake, providing lightness.
- Cinnamon (½ teaspoon): Adds warmth and a little spice.
- Salt (¼ teaspoon): Enhances the sweetness and balances the flavors.
- Chopped walnuts (¾ cup): Lend a lovely crunch and complement the dates perfectly.
- Optional topping: Brown sugar (2 tablespoons), cinnamon (¼ teaspoon), and chopped walnuts (¼ cup) for that irresistible, crumbly finish.
How to Make Date Coffee Cake with Walnuts & Espresso
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C) and greasing and flouring an 8×8-inch baking pan. This step is worth taking a moment to do right—a well-prepped pan means your Date Coffee Cake with Walnuts & Espresso will release perfectly, keeping every luscious bite intact.
Step 2: Soften the Dates with Espresso
In a small bowl, combine your chopped dates, hot brewed espresso, and baking soda. Let that mixture sit for 10 minutes. Watching the dates absorb all that strong coffee is almost magical, and it helps them become beautifully tender while enhancing the flavor of your coffee cake.
Step 3: Cream the Butter and Sugar
While your dates are soaking, cream the softened unsalted butter and brown sugar in a large bowl until the mixture is light and fluffy. This step incorporates air, which gives the cake a soft and pleasant structure. Don’t rush it—take a couple of extra minutes for a truly dreamy texture.
Step 4: Add the Eggs and Vanilla
Beat in the eggs, one at a time, into your butter-sugar mixture. Follow with the vanilla extract. Doing this slowly helps produce a smooth batter and keeps everything emulsified.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This ensures an even distribution so that every bite of your Date Coffee Cake with Walnuts & Espresso is perfectly seasoned and spiced.
Step 6: Bring It All Together
Now for the fun part—add the dry ingredients to your wet mixture, alternating with the softened date-espresso mix. Alternate additions keep the batter smooth. Mix until just combined for an airy, tender crumb.
Step 7: Fold in the Walnuts
Using a spatula, gently fold in the chopped walnuts. These little nuggets will add wonderful texture and earthy flavor to your cake.
Step 8: Prepare the Optional Topping
If you choose, mix brown sugar, cinnamon, and chopped walnuts for a quick streusel-style topping. Sprinkle it right over the batter before baking for a sweet, crunchy finish.
Step 9: Bake to Perfection
Pour the batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes. The Date Coffee Cake with Walnuts & Espresso is done when a toothpick inserted in the center comes out clean. Let it cool in the pan so the flavors can settle and the cake firms up for perfect slicing.
How to Serve Date Coffee Cake with Walnuts & Espresso
Garnishes
Take your cake up a notch with simple but beautiful garnishes—think a dusting of powdered sugar, a few extra walnut halves, or a generous dollop of whipped cream. If you’re feeling decadent, a light drizzle of quick espresso glaze (made from powdered sugar and cooled espresso) can make the Date Coffee Cake with Walnuts & Espresso even more irresistible.
Side Dishes
Pair this cake with something creamy and cool—a scoop of vanilla bean ice cream, Greek yogurt, or a scoop of mascarpone works wonders. For brunch, serve alongside fresh berries or a platter of seasonal fruit to balance the cake’s sweetness and earthiness.
Creative Ways to Present
For a charming coffee shop vibe, slice the Date Coffee Cake with Walnuts & Espresso into neat squares and serve each on a small plate with a rustic fork and a twirl of espresso cream. For special occasions, stack two pieces with a layer of whipped cream in between, or present it family-style on a big platter for everyone to help themselves.
Make Ahead and Storage
Storing Leftovers
This cake stays wonderfully moist for days! Store leftover Date Coffee Cake with Walnuts & Espresso, well-covered, at room temperature for up to three days. If your kitchen runs warm, you can stash it in the fridge to keep it perfectly fresh.
Freezing
You can absolutely freeze any extra slices. Wrap each piece or the whole (cooled) cake tightly in plastic wrap, then place in a freezer bag. It will keep beautifully for up to two months—just thaw on the counter before serving for an easy treat anytime.
Reheating
Pop a slice in the microwave for 10-15 seconds or warm in a low oven (300°F) for a few minutes to bring back that fresh-from-the-oven coziness. Warmth really revives the espresso aroma and makes the walnuts even more fragrant.
FAQs
Can I use instant coffee instead of espresso?
Yes, you can substitute strong instant coffee for the brewed espresso if needed. Just make sure it’s nice and hot to properly soften the dates and give the cake that robust coffee flavor.
Are there nut-free alternatives for the walnuts?
Absolutely! If you need a nut-free option, try using toasted pumpkin or sunflower seeds for crunch, or simply leave the nuts out—the Date Coffee Cake with Walnuts & Espresso will still be deliciously moist and flavorful.
What’s the best way to make the optional espresso glaze?
Simply mix powdered sugar with a bit of cooled espresso until smooth but pourable. Drizzle over the cooled cake for a lovely finishing touch that really brings out the espresso notes.
Can I double this recipe for a crowd?
Yes! Double all ingredients and bake in a 9×13-inch pan. The cake may take a few extra minutes in the oven, so check for doneness with a toothpick in the center.
Is this cake suitable for breakfast as well as dessert?
Definitely. Date Coffee Cake with Walnuts & Espresso is a dreamy treat with your morning coffee or as an after-dinner sweet—it’s not overly sugary, making it perfect for any time of day.
Final Thoughts
I truly hope you give this Date Coffee Cake with Walnuts & Espresso a try whenever you need something comforting, aromatic, and just a little bit different. There’s real magic in how simple ingredients can make such a memorable treat—so pour yourself a cup of your favorite brew and enjoy every bite!
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Date Coffee Cake with Walnuts & Espresso Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Date Coffee Cake with Walnuts & Espresso. Moist and fragrant, with a hint of cinnamon and a crunchy walnut topping, it’s the perfect treat to enjoy with a cup of coffee or as a dessert.
Ingredients
Main Cake:
- 1 cup pitted dates (chopped)
- ½ cup hot brewed espresso
- 1 teaspoon baking soda
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chopped walnuts
Optional Topping:
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ cup chopped walnuts
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Prepare dates: In a small bowl, combine dates with hot espresso and baking soda. Let sit for 10 minutes.
- Mix wet ingredients: Cream butter and brown sugar, add eggs and vanilla.
- Combine dry ingredients: Whisk flour, baking powder, cinnamon, and salt in a separate bowl.
- Combine mixtures: Alternate adding dry ingredients and date mixture to wet mixture. Fold in walnuts.
- Top and bake: Pour batter into pan, add optional topping, and bake for 35–40 minutes.
- Cool and serve: Cool before slicing and serving.
Notes
- This cake is best served slightly warm with whipped cream or espresso glaze.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
