When you hear the words "coffee cake," you might not immediately think of something sweet and delicious. However, this unique cake is not only not bitter, but it's an experience you've likely never had before.
Dates and vanilla extract provide all the sweetness needed, and with
the addition of a coffee glaze, it will surely enchant you.
Ingredients:
For the Cake:
1 1/2 cups dates, pitted and chopped
1 cup hot brewed coffee
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
For the Espresso Glaze:
1 cup powdered sugar
2 tablespoons brewed espresso (strong coffee)
1 teaspoon vanilla extract
Preparation:
Prepare the Dates: Preheat your oven to 350°F (175°C).
Grease and flour a 9x5-inch loaf pan. In a bowl, combine the chopped dates and
hot coffee. Let it sit for 10-15 minutes to soften the dates.
Mix Dry Ingredients: In another bowl, whisk together the
flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream Butter and Sugar: In a large bowl, beat the butter and
granulated sugar until light and fluffy. Add the eggs one at a time, beating
well after each addition. Mix in the vanilla extract.
Combine Mixtures: Gradually add the flour mixture to the
butter mixture, mixing just until combined. Stir in the softened dates (along
with any remaining coffee) and the chopped walnuts.
Bake the Cake: Pour the batter into the prepared loaf pan
and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into
the center comes out clean. Allow the cake to cool in the pan for 10 minutes,
then remove it from the pan and let it cool completely.
Make the Glaze: In a small bowl, whisk together the powdered
sugar, brewed espresso, and vanilla extract until smooth. Drizzle the cooled
cake with the espresso glaze. Allow it to set before slicing and serving
This recipe is courtesy of chef_zouheir.