Date Coffee Cake with Walnuts and Espresso Glaze
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!
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 with Walnuts and Espresso Glaze.
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.
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!
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.
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!
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!!
- BBQ Chicken Tamale Corn Pancakes with Coffee BBQ Sauce from The Heritage Cook
- White Chocolate Espresso Martini from SpiceRoots
- Date Coffee Cake with Walnuts and Espresso Glaze from Creative Culinary (You’re Here!)
- Coffee-Rubbed Flank Steak from Karen’s Kitchen Stories
- Crusty Cheesy Coffee Potato Cups from Mother Would Know
- White Chocolate Mocha Layer Cake from The Redhead Baker
- Frosted Chocolate Mocha Cupcakes from That Skinny Chick Can Bake
‘PIN IT! Date Coffee Cake with Walnuts and Espresso Glaze’
Date Coffee Cake with Walnuts and Espresso Glaze
For the Date Coffee Cake
- 2 ½ cups chopped dates
- 1 ½ cups hot coffee or espresso I make mine with Medaglia D'Oro dried espresso
- 1 ½ tsp baking soda
- 1 ¾ cup all-purpose flour
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp salt
- ½ cup butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 Tbsp vanilla
- 1 cup walnuts toasted and coarsely chopped
For the Coffee Glaze
- 2 tbsp. hot water
- ½ tsp. instant espresso see link above for my favorite dried product
- 2 c. powdered sugar
- 3 tbsp. melted butter
- 1 tsp vanilla
- ½ cup walnuts toasted and coarsely chopped (optional)
- To Make the Date Coffee Cake
- Preheat oven to 350 degrees.
- In a large bowl, combine the dates, hot coffee or espresso, and baking soda. Set aside.
- In a small bowl, combine the flour, cinnamon, nutmeg, and salt.
- Using a mixer beat the butter and sugars together.
- Beat in egg and vanilla.
- 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.
- Fold in the dates and toasted walnuts.
- 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.
- Pour the batter into the greased and parchment paper-lined loaf pan.
- Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean.
- 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
- Combine the hot water with the dry espresso and stir until blended.
- 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.
- Drizzle the Espresso glaze over the cooled bread and scatter the chopped walnuts on top. Let cool until the glaze sets before cutting.
Hey, Barb! I’m at about 5k feet altitude and made adjustments to this recipe accordingly. It’s delicious! It did come out super duper moist though. A little too moist. Are your recipes formulated for your altitude in CO? Thanks for a great cake!
such a nice blog with full information, we are looking forward to seeing more blogs in the future.
I’ve made this very moreish cake quite a few times now…it never fails to hit the spot with all my favourite cake flavours combined. Absolutely delicious…and easy to convert ingredients (all purpose flour is plain flour in Aus and UK) and half a cup of butter is around half a 250g block.
How much butter is needed? It doesn’t say in the recipe? There’s is only 3 tablespoons in the glaze but none in the batter?
The butter is listed in the ingredients for the cake; it’s 1/2 cup.
I’m an Aussie found your recipe have made it couple of times absolutely delicious thank you for the recipe 🇦🇺
great post thanks for sharing
Wow! Wow! I love this Coffee Cake recipe, I will make this today. Thank you so much for doing what you do
Great walnut coffee cake Recipe! Thanks for sharing this recipe with us.
I was expecting a dense loaf like most recipes but this was so light and fluffy it fell apart when I cut it. The flavour was good and the icing made it even better so even though it was more like a cake than a loaf we still enjoyed it and give it a 👍
I think it should be denser than yours was too; mine didn’t fall apart. Make sure you don’t overbeat the dough; that might have been at play?
superb recipe and pictures
How many 8 oz packages of pitted dates do I need for 2-1/2 cups chopped? I’m really looking forward to making this. Thanks.
I had to Google that myself since I had not measured how many cups were in the packages I had! I’m making something else with dates this week and I’ll have to confirm what I’ve read which is that there is about 1.5 cups of chopped dates per package of 8oz dates so you would need 2 packages.
Can I freeze this cake? If so st what stage?
I haven’t Frozen it myself but I see no reason why it wouldn’t work. The only thing I would hold back on is the glaze. Take the cake out when you’re ready to serve it, let it thaw and then add the glaze/frosting.
This lovely recipe with us this recipe will help me to bake this cake for my customer, keep up the good work!
Thanks for sharing
Cakes are the best gift which contribute happiness in any special occasion of life, thanks for the lovely cake recipe, this will help me alot.
Can you tell me at what temperature i will bake it to make it perfect?
Thank you for this informative blog.
She posted heating oven to 350 degrees.
Thanks for sharing this lovely recipe with us this recipe will help me to bake this cake for my customer, keep up the good work!
Is there any video of this cake where we can see how you are making
No, I don’t make videos of most of my recipes. The instructions should be adequate.
Thanks for sharing this lovely recipe with us this recipe will help me to bake this cake for my girlfriend on her birthday that is coming in 3 days keep up the good work!
The cake looks so yummy and I would love to try it.. can we use instant coffee instead of espresso though?
Sure, the espresso is a bit stronger so suggest you increase the instant coffee and use a whole teaspoon.
Please explain the reverse creaming method? My email is email@example.com
What are the measurements in grams please.
I don’t use that method I think a reader left that comment so I haven’t done it and I’m sorry but I can’t help you out there. Maybe a Google search would help.
As for the ingredients, you can find something again with a Google search to translate ingredient measures to grams.
I like this cake so much , can you please tell me what do you mean by ( c. powdered sugre ) which unit of measurement is this thanks
What is the meaning of (c. Powdered sugar)
Powdered sugar is a combination of fine granulated white sugar and cornstarch. You might have ‘icing’ sugar? Here’s an article for some more information.
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!
Thanks so much for letting me know Ronak… I’m always delighted when someone really enjoys a recipe I love too.
Can i replace the egg with a flaxseed egg or chia egg? If so, then how much quantity should i use?
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.
I made recipe as directed. Put it in a lined 9×5 pan. It is rolling over the egde as it bakes. What’s happening ?
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.
I live in Charlotte, NC. My cake fell in the middle, too. No matter, we loved it. I will try again this weekend!
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. 🙂
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!
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!!
Yes, everything you said. YES! And that icing…I would make that icing for graham crackers and be happy. 🙂
Can I just say I didn’t get around to reading the post until after I had to wipe my drool 😀 because the pics are STUNNING!! I wish we lived close by so I could taste this bad boy!
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. 🙂
Parchment paper is a baker’s true friend, I love it. Your bread looks fabulous.
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!
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! 🙂
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! 🙂
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.
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!
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 🙂
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. 🙂
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!
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. 🙂