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You are here: Home / Cakes, Cupcakes & Cheesecake / Date Coffee Cake with Walnuts and Espresso Glaze

Date Coffee Cake with Walnuts and Espresso Glaze

February 27, 2018 25 Comments

Whole Date Coffee Cake with Walnuts and Espresso Glaze on a Bread Board
Date Coffee Cake with Walnuts and Espresso Glaze Sliced Open
Date Coffee Cake with Walnuts and Espresso Glaze On a Bread Board and Sliced Open
Sliced Loaf of Date Coffee Cake with Walnuts and Espresso Glaze
Sliced Loaf of Date Coffee Cake with Walnuts and Espresso Glaze
Date Coffee Cake with Walnuts and Espresso Glaze with Toasted Walnuts on Top

Date Coffee Cake with Walnuts and Espresso Glaze is so rich and full of flavor. Espresso soaked dates and toasted walnuts are the star of the show and the espresso glaze the literal icing on the cake!

Date Coffee Cake with Walnuts and Espresso Glaze

Welcome to Progressive Eats , our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features coffee in some form: espresso granules, coffee grounds, brewed coffee, coffee extract, etc. Our host this month is Coleen from The Redhead Baker and my contribution is this Date Coffee Cake.

When I saw that Coleen had chosen this theme; I was so excited. I honestly love coffee; that ONE cup I have each day is so perfect. I indulge with half and half and some Demerara Sugar and I never feel one moment of guilt; it’s the only cup I have all day and it’s delicious.

The funny thing is that I always loved coffee flavored everything; hard candies, ice cream, pies…you name it and I loved it. I just didn’t love coffee for many, many years. Long ago I discovered that my parents brand of already ground Folger’s was as much at fault as anything and with a good cup of coffee, half and half instead of skim milk, and sugar with a touch of molasses, well, it changed everything.

Date Coffee Cake with Walnuts and Espresso Glaze

I still love it in foods and sometimes even find a way to wrap it into a cocktail (Irish Coffee anyone?). I don’t make anything with chocolate that I don’t add at least a pinch of espresso to; if you haven’t tried it you might be amazed at how much it elevates chocolate; I have some favorite cakes that are not coffee flavored at all but the addition of some dry espresso simply makes delicious become, well, amazing.

Just be forewarned…with both coffee and dates in this Date Coffee Cake; that dark result you see? So not burned. Start testing early since the color of the cake is dark, you won’t be able to use browning as a visual to see if it looks done. Toothpicks to the rescue!

I should probably have mentioned this at the beginning of this article. I might have fibbed a little about this actually being ‘Bread.’ I heard coffee and love coffee cake and that’s where my head went; thinking we could make anything our hearts desired with coffee; we’ve done things like that before to keep this event interesting.

When I saw that my smarter friends were still in keeping with a ‘dinner’ preparation I was a bit torn. This might lend itself a bit more to dessert, but not really something I would serve for dessert (does that even make sense?), so I stuck it in the bread category but that is pretty open to interpretation!

Date Coffee Cake with Walnuts and Espresso Glaze

I would have this Date Coffee Cake with breakfast all by itself with coffee. For lunch I would absolutely serve a slice next to a nice salad with fruit in it. For dinner though? Well, you just have to be like me and have breakfast for dinner; sometimes frying a quick egg is so easy and gives me the protein I need without having to really do a big meal.

As a matter of fact that’s probably where I’m headed tonight as soon as I finish writing; I’ll prove it’s a dinner bread! 🙂

When I say it’s loaded with espresso-soaked dates and walnuts I’m not kidding. This is how I like my ‘breads’ – chock full of the goodness that is advertised. That coffee glaze is decadent in itself and adding some more toasted walnuts on the top, while born mostly from having toasted too many, was a good idea.

Funny, I used to hate walnuts. Toasting them changed EVERYTHING…who knew I just didn’t like them raw.

Date Coffee Cake with Walnuts and Espresso Glaze

One thing I should mention here; I use parchment paper for everything I bake. I also take photos of everything I bake. So trust the recipe…I used it here. I also removed this Date Coffee Cake with Walnuts and Espresso Glaze from the pan, pulled off said parchment and put it back in for photos.

I love that loaf pan and it’s just too pretty to have semi-browned parchment hanging over it! If you are not a parchment paper addict, let me invite you to join the club; it’s the best insurance policy ever!

I went for years following directions that for the most part meant either buttering or buttering and flouring cake pans to keep the goods from sticking; always hoping it would actually work and sometimes it did not. That segued many years ago to reading recipes that would occasionally call for parchment paper in the bottom.

I use it everywhere! For this loaf cake I ran strips both directions and up the sides as well; for most cakes I simply use these precut 9″ parchment paper rounds and they have relieved so much stress; I love them.

If directions call for greasing and flouring I do that on top of the parchment but I never bake a cake or bread like this in an oven without making sure there’s parchment in the bottom so nothing ever sticks, it’s my best insurance policy!

Progressive Eats

I urge you to check out my friends who are participating with me in Progressive Eats this month. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Make sure to check out of the links after the recipe; my friends make some great creative food and this month it’s all about the coffee!

It’s all About Coffee!!

Appetizers

  • BBQ Chicken Tamale Corn Pancakes with Coffee BBQ Sauce from The Heritage Cook

Drinks

  • White Chocolate Espresso Martini from SpiceRoots

Bread

  • Date Coffee Cake with Walnuts and Espresso Glaze from Creative Culinary (You’re Here!)

Main Course

  • Coffee-Rubbed Flank Steak from Karen’s Kitchen Stories

Side Dishes

  • Crusty Cheesy Coffee Potato Cups from Mother Would Know

Desserts

  • White Chocolate Mocha Layer Cake from The Redhead Baker
  • Frosted Chocolate Mocha Cupcakes from That Skinny Chick Can Bake

‘PIN Date Coffee Cake with Walnuts and Espresso Glaze’

Whole Date Coffee Cake with Walnuts and Espresso Glaze on a Bread Board

Date Coffee Cake with Walnuts and Espresso Glaze Sliced Open

Yield: 1 loaf

Date Coffee Cake with Walnuts and Espresso Glaze

Date Coffee Cake with Walnuts and Espresso Glaze
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the Date Coffee Cake

  • 2 1/2 cups chopped dates
  • 1 1/2 cups hot coffee or espresso (I make mine with Medaglia D'Oro dried espresso)
  • 1 1/2 tsp baking soda
  • 1 3/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 Tbsp vanilla
  • 1 cup walnuts, toasted and coarsely chopped

For the Coffee Glaze

  • 2 tbsp. hot water
  • 1/2 tsp. instant espresso (see link above for my favorite dried product)
  • 2 c. powdered sugar
  • 3 tbsp. melted butter
  • 1 tsp vanilla
  • 1/2 cup walnuts, toasted and coarsely chopped (optional)

Instructions

To Make the Date Coffee Cake

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the dates, hot coffee or espresso, and baking soda. Set aside.
  3. In a small bowl, combine the flour, cinnamon, nutmeg, and salt.
  4.  Using a mixer beat the butter and sugars together.
  5. Beat in egg and vanilla.
  6. Strain date mixture and set dates aside. Add the liquid from the date mixture alternately with the flour mixture (about three times) to the ingredients in the bowl; ending with the liquid. Scrape bowl well and beat just til smooth.
  7. Fold in the dates and toasted walnuts.
  8. Grease a 9x5-inch loaf pan with butter or baking spray. Cut parchment paper to fit the bottom and sides of the pan and spray the parchment.
  9. Pour the batter into the greased and parchment paper-lined loaf pan.
  10. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean.
  11. Cool for 20 minutes before removing from pan; peel off parchment and put on a wire rack to cool completely.

To Make the Coffee Glaze

  1. Combine the hot water with the dry espresso and stir until blended.
  2. In a small bowl, whisk together the powdered sugar, melted butter, vanilla, and espresso. If it needs to be thinner, add 1/2 tsp of hot water at a time to get desired consistency.
  3. Drizzle the Espresso glaze over the cooled bread and scatter the chopped walnuts on top. Let cool until the glaze sets before cutting.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn revenue from qualifying purchases.

  • AmazonBasics Nonstick Carbon Steel Baking Bread Pan, 9.5 x 5 Inch, Set of 2
    AmazonBasics Nonstick Carbon Steel Baking Bread Pan, 9.5 x 5 Inch, Set of 2
  • Parchment Paper Rounds - 100-Count 9 Inch Parchment Rounds, Round Parchment Paper for Baking, Precut Unbleached Circle Cake Pan Liners with Easy Lift Tabs, Non-Stick, Brown
    Parchment Paper Rounds - 100-Count 9 Inch Parchment Rounds, Round Parchment Paper for Baking, Precut Unbleached Circle Cake Pan Liners with Easy Lift Tabs, Non-Stick, Brown

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 494Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 301mgCarbohydrates: 78gFiber: 4gSugar: 58gProtein: 5g

The nutritional information is computer-generated and only an estimate.

© Creative Culinary
Category: All Recipes

« Bourbon Hot Chocolate with Toasted Meringues
Country Pork Ribs with Bacon Bourbon Sauce »

Comments

  1. Ronak Mehta says

    October 30, 2020 at 1:11 am

    Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
    Reply
    • Barb says

      October 30, 2020 at 4:39 am

      Thanks so much for letting me know Ronak... I'm always delighted when someone really enjoys a recipe I love too.
      Reply
  2. Anjani says

    April 4, 2020 at 1:27 pm

    Can i replace the egg with a flaxseed egg or chia egg? If so, then how much quantity should i use?
    Reply
    • Barb says

      April 5, 2020 at 11:57 pm

      I honestly did not know what a flaxseed egg was so I checked it out. It seems that people that use them, use them quite often as vegan substitutes so I would say yes. Now understanding that I've never done it so there's a bit of a risk involved but sometimes egg as much as anything adds moisture and a little bit of binding and it sounds like this flaxseed egg would do the same thing. I found this recipe to substitute one egg. Mix one tablespoon ground flaxseed meal with three tablespoons of water. If you need two eggs then you would double that quantity. Let me know how that works out, I'd love to make some notes for the recipe if you're satisfied with it.
      Reply
  3. Teri says

    July 30, 2019 at 10:39 am

    I made recipe as directed. Put it in a lined 9x5 pan. It is rolling over the egde as it bakes. What’s happening ?
    Reply
    • Barb says

      July 30, 2019 at 7:23 pm

      I've never had that problem Teri, it sounds like it rose too much. Any chance you're higher than sea level; that can happen with increased altitude sometimes.
      Reply
      • Teri says

        August 1, 2019 at 3:52 am

        I live in Charlotte, NC. My cake fell in the middle, too. No matter, we loved it. I will try again this weekend!
        Reply
        • Barb says

          August 1, 2019 at 2:24 pm

          I hate hearing that although truth be told...after 30 years in Colorado if my cake doesn't fall a bit you can probably hear my squeals all the way in North Carolina! It's why I always start with a tried and true recipe that I know works at sea level; I do modify mine a bit to work here but typically forget to include those notes...which I should be doing. My daughter is in your neck of the woods; she was born in Raleigh but grew up in Denver and now I'm wondering if the standard measures we take because of altitude she had to unlearn when she went back to baking there. :)
        • MJ says

          March 2, 2020 at 7:05 am

          Hi Teri - try the reverse creaming method for all your loaf cakes. Every time I baked a loaf cake it sank in the middle. When I saw a demonstration of the reverse creaming method by Rose Levy Beranbaum I thought it might help and it did! No more sunken middles I promise!
  4. Laura @motherwouldknow says

    March 2, 2018 at 2:11 pm

    I love dishes that scream coffee. But like you, I also believe that almost every food benefits from a bit of coffee. Whether it's a pinch of espresso powder or some of the liquid gold, it's that extra depth of flavor that makes coffee so incredible as an "extra" ingredient. I've always loved date nut bread so how is it that I never thought to soak the dates in coffee? No idea why it took until I saw this bread/cake. Now, I can't wait to try it myself. And that dripping icing - OMG!!
    Reply
    • Barb says

      March 4, 2018 at 10:53 am

      Yes, everything you said. YES! And that icing...I would make that icing for graham crackers and be happy. :)
      Reply
  5. Ansh says

    March 1, 2018 at 10:32 pm

    Can I just say I didn't get around to reading the post until after I had to wipe my drool :D because the pics are STUNNING!! I wish we lived close by so I could taste this bad boy!
    Reply
    • Barb says

      March 2, 2018 at 1:21 pm

      That is always the case isn't it? Tell the hubs it's time to consider the South? Now you know all we put into these photos and I got a new camera and all right? But honestly it took a new 100mm macro to get me photos I truly LOVE! I like up close and personal so you can almost bite it; that macro is my new best friend. :)
      Reply
  6. Gerlinde says

    February 27, 2018 at 7:35 pm

    Parchment paper is a baker’s true friend, I love it. Your bread looks fabulous.
    Reply
    • Barb says

      March 2, 2018 at 1:19 pm

      It SO is! I buy it at a restaurant supply store now I use it so much! And thanks a bunch Gerlinde; appreciate your kind comments and coming to visit my blog!
      Reply
  7. John / Kitchen Riffs says

    February 27, 2018 at 6:03 pm

    Espresso has such deep flavor, doesn't it? I don't think I've had it combined with dates -- neat idea. Best "coffee" cake ever! :-)
    Reply
    • Barb says

      March 2, 2018 at 1:18 pm

      Thanks John! I make another coffee cake with Irish Coffee...I have to be very specific with that title...it's not 'just' coffeecake, it's a boozy coffeecake! :)
      Reply
  8. Karen says

    February 27, 2018 at 1:44 pm

    I'm a total believer in parchment. It is a lifesaver! I have stacks of pre-cut sheets. Your coffee cake is stunning. I'd love a slice for breakfast.
    Reply
    • Barb says

      March 2, 2018 at 1:17 pm

      Me too...it has taken such worry out of baking. We have enough issues in Colorado,eliminating that one was nice. :) And thanks Karen, I'm always a bit sad that we can't all actually sit down and share with each other...who know maybe one day? Fingers crossed!
      Reply
  9. Jane, The Heritage Cook says

    February 27, 2018 at 1:24 pm

    What a stunning coffee cake Barb, and I love that you took the name literally and added the espresso glaze!! I will take 2 slices please :-)
    Reply
    • Barb says

      March 2, 2018 at 1:15 pm

      The glaze was perfect Jane; an added touch of sweetness but it was the one thing that actually tasted like coffee! You know I would share...come on over. :)
      Reply
  10. Liz says

    February 27, 2018 at 5:29 am

    I'm so glad you call this a bread---so I can justify starting and ending my day with a big slab or two! My mom loved date desserts, and I'm definitely her daughter!
    Reply
    • Barb says

      February 27, 2018 at 8:47 am

      I love them too Liz; they were definitely my biggest inspiration. I have this huge container of them still half full after the holidays and when I spied them and remember I made a holiday dessert by soaking them in coffee...well I was off and running. Now I sit with my coffee and my...ahem, bread, for breakfast. :)
      Reply

Trackbacks

  1. Crusty Cheesy Coffee Potato Cups | Mother Would Know says:
    March 2, 2018 at 1:04 pm
    […] Espresso Coffee Cake with Dates, Walnuts and Espresso Glaze from Creative Culinary […]
    Reply
  2. BBQ Chicken Tamale Corn Pancakes (Gluten-Free) • The Heritage Cook ® says:
    February 27, 2018 at 1:22 pm
    […] Espresso Coffee Cake with Dates, Walnuts and Espresso Glaze from Creative Culinary […]
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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