Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
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 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped walnuts
For the Espresso Glaze:
1 cup powdered sugar
2 tbsp brewed espresso (strong coffee)
1 tsp vanilla extract
Instructions:
Prep the Dates: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-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. Stir in the vanilla extract.
Combine: Gradually add the flour mixture to the butter mixture, mixing just until combined. Stir in the softened dates (with any remaining coffee) and chopped walnuts.
Bake: 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 transfer to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth.
Glaze the Cake: Drizzle the espresso glaze over the cooled cake. Let it set before slicing and serving.
