Description
Saudi Arabian date coffee cake combines rich, aromatic flavors with Middle Eastern charm. Nutty walnuts and silky espresso glaze elevate this irresistible dessert, inviting you to savor each indulgent bite.
Ingredients
Scale
Main Ingredients:
- 2.5 cups chopped dates
- 1.5 cups prepared hot coffee or espresso
- 1 large egg
- 1 cup walnuts, toasted and coarsely chopped
Dry Ingredients:
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon cinnamon
- 0.125 teaspoon nutmeg
- 0.25 teaspoon salt
- 0.75 cup brown sugar
- 0.5 cup granulated sugar
Flavor and Binding Ingredients:
- 0.5 cup butter, softened
- 1 tablespoon vanilla extract
For the Coffee Glaze:
- 2 cups powdered sugar
- 2 tablespoons hot water
- 0.5 teaspoon instant espresso
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 0.5 cup walnuts, toasted and coarsely chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- Combine chopped dates, hot coffee or espresso, and baking soda in a mixing bowl. Allow the mixture to steep and soften for 10-15 minutes, creating a rich, moist base.
- In a separate bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, and kosher salt until thoroughly integrated.
- Using an electric mixer, cream unsalted butter with brown sugar and granulated sugar until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
- Incorporate a large egg and pure vanilla extract into the butter mixture, beating until completely smooth and well-combined.
- Drain the date mixture, reserving the liquid. Gradually alternate adding the reserved liquid and flour mixture to the butter base, mixing on low speed. Begin and end with the liquid, creating a silky, consistent batter.
- Gently fold the softened dates and toasted walnuts into the batter, ensuring even distribution without deflating the mixture.
- Prepare a 9×5-inch loaf pan by generously greasing with butter or baking spray. Line with parchment paper, allowing slight overhang for easy removal, and lightly spray the parchment.
- Transfer the batter into the prepared pan, smoothing the top with a spatula to create an even surface.
- Bake for 55-65 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake rest in the pan for 20 minutes, allowing it to settle and cool slightly.
- Carefully remove the cake from the pan using the parchment paper overhang, and transfer to a wire cooling rack.
- For the espresso glaze, dissolve instant espresso powder in hot water, stirring until completely smooth.
- Whisk powdered sugar, melted unsalted butter, vanilla extract, and the prepared espresso together. Adjust the consistency by adding hot water in small increments if needed.
- Once the cake has cooled completely, drizzle the espresso glaze over the top, allowing it to cascade down the sides.
- Optional: Sprinkle additional toasted walnuts over the glaze for added texture and visual appeal. Allow the glaze to set for 10-15 minutes before slicing and serving.
Notes
- Soak dates in hot coffee to soften and enhance their natural sweetness, creating a rich, moist texture that elevates the cake’s flavor profile.
- Toast walnuts before adding to the batter to release their oils and intensify their nutty, aromatic qualities, providing a delightful crunch.
- Use freshly brewed espresso or strong coffee for maximum depth of flavor, ensuring the coffee notes permeate both the cake and glaze.
- Strain date mixture carefully to control moisture content, preventing a soggy cake while maintaining optimal texture and density.
- Line the loaf pan with parchment paper for easy removal and to prevent sticking, ensuring a clean, professional-looking presentation.
- Allow cake to cool completely before glazing to achieve a smooth, even coating that sets beautifully and doesn’t run off the sides.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg