Date Coffee Cake with Glaze

This date coffee loaf cake combines the rich flavors of coffee and sweet dates with crunchy walnuts, all finished with a decadent espresso glaze. The cake develops a deep, complex flavor profile that perfectly balances sweetness with coffee's natural bitterness for an indulgent treat that works equally well for breakfast or dessert.

I first made this cake when looking for something special yet unfussy to serve weekend guests. The combination of dates and coffee created such an intoxicating aroma that everyone wandered into the kitchen before it even finished baking asking what that incredible smell was.

Ingredients

• Dates: Provide natural sweetness and incredible moisture that keeps the cake fresh for days
• Hot coffee: Both softens the dates and infuses them with rich flavor
• Cinnamon and nutmeg: Add warmth and depth to complement the coffee notes
• Walnuts: Provide essential textural contrast and a slight bitter note that balances the sweetness
• Unsalted butter: Allows you to control the salt content while adding richness
• Espresso: In the glaze reinforces the coffee flavor for an extra punch of flavor

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Step-by-Step Instructions

Date Softening:

Soaking the chopped dates in hot coffee is crucial for developing the cake's moisture and flavor profile. This step allows the dates to plump up and absorb the coffee essence while also beginning to break down their fibrous texture. Be patient with this process giving them the full 15 minutes to soften properly.

Dry Ingredient Preparation:

Whisking together the flour mixture thoroughly distributes the leavening agents and spices evenly. This ensures consistent rise and flavor throughout the cake. The cinnamon and nutmeg should be fresh for best flavor as they complement the coffee notes perfectly.

Butter and Sugar Creaming:

Beat the butter and sugar for a full 3 minutes until the mixture is truly light and fluffy. This incorporates air into the batter which is essential for the cake's tender crumb. The mixture should be pale yellow and noticeably increased in volume before moving to the next step.

Egg Incorporation:

Adding eggs one at a time allows each to be fully incorporated before adding the next. This prevents the batter from breaking or curdling which would result in a denser cake. The vanilla added at this stage perfumes the fat in the batter enhancing overall flavor.

Final Mixing:

When combining the wet and dry ingredients use a gentle folding motion rather than vigorous stirring. Overmixing develops gluten which makes the cake tough. The batter will be relatively thick due to the dates and walnuts which is exactly what you want.

Proper Baking:

The long bake time allows the center of this dense nutritious cake to cook through without burning the exterior. Begin checking at 60 minutes but be prepared for it to take the full 70 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Glaze Application:

Allow the cake to cool completely before applying the glaze or it will simply soak in rather than creating that attractive finish. For the neatest presentation place the cooled cake on a wire rack with parchment paper underneath to catch drips.

My grandmother always said the secret to a good date cake is patience with the initial soak. She would tell stories of how during the Depression dates were their special occasion sweetener when sugar was scarce. Watching her methodically cut each sticky date taught me the importance of taking time with quality ingredients.

Storage Solutions

This date coffee loaf cake stays remarkably moist thanks to the natural properties of dates. Store it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 4 days. The flavor actually deepens and improves after the first day as the coffee notes mature and meld with the spices. For longer storage freeze individual slices wrapped in plastic then aluminum foil. Thaw slices at room temperature for about an hour before serving.

Clever Substitutions

The recipe welcomes creative adaptations while maintaining its character. Swap pecans for walnuts for a slightly sweeter nut flavor. For a gluten free version use a reliable cup for cup gluten free flour blend but add an extra egg to maintain moisture. Coffee alternatives like chicory brew work surprisingly well for those avoiding caffeine. The espresso in the glaze can be replaced with maple syrup for a different but equally delicious finish.

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Serving Suggestions

Serve this cake slightly warm with a scoop of vanilla ice cream for a decadent dessert. For breakfast toast a slice lightly and spread with cream cheese for a sophisticated start to your day. When entertaining cut into small squares and serve with coffee after dinner as an alternative to heavier desserts. During holiday season add a tablespoon of bourbon to the glaze for a festive adult variation.

Frequently Asked Questions

→ Can I use instant coffee instead of brewed coffee?

Yes, you can substitute brewed coffee with instant coffee by dissolving 1-2 teaspoons of instant coffee in hot water. Ensure it’s strong for robust flavor.

→ Can I replace walnuts with other nuts?

Definitely! Pecans, almonds, or hazelnuts are great substitutes for walnuts. You can also omit nuts if preferred.

→ How long does this cake stay fresh?

The loaf stays fresh for about 3-4 days when stored in an airtight container at room temperature or up to a week in the refrigerator.

→ Can I freeze the cake?

Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Add the glaze after thawing.

→ What’s the best way to serve this loaf cake?

This loaf cake pairs wonderfully with a cup of coffee or tea. Serve it slightly warmed for an extra decadent experience.