DATE COFFEE LOAF CAKE WITH WALNUTS & ESPRESSO GLAZE
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INGREDIENTS
For the Cake:
1 cup pitted dates, chopped
¾ cup hot brewed coffee (strong)
½ tsp baking soda
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
½ cup chopped walnuts (plus more for topping)
Optional: ¼ cup mini chocolate chips
For the Espresso Glaze:
1 cup powdered sugar
1½–2 tbsp hot espresso (or strong brewed coffee)
½ tsp vanilla extract
Pinch of salt
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INSTRUCTIONS
1. Prep the Date Mixture:
Place chopped dates in a bowl.
Pour hot brewed coffee over them and stir in the baking soda.
Let sit for 10–15 minutes to soften, then mash lightly. Set aside.
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2. Make the Cake Batter:
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and brown sugar until fluffy.
3. Add eggs one at a time, beating well after each.
4. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
5. Gradually add dry ingredients to the wet mixture.
6. Fold in the date mixture, walnuts, and chocolate chips if using.
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3. Bake the Loaf:
Pour the batter into the prepared pan.
Top with extra chopped walnuts.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
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4. Make the Espresso Glaze:
Whisk together powdered sugar, hot espresso, vanilla, and salt until smooth and pourable.
Drizzle generously over the cooled loaf.
Garnish with extra walnuts or pecans if desired.
