hit tracker

Date Coffee Loaf Cake with Walnuts

by

Name: Date Coffee Loaf Cake with Walnuts
Total Time: 1 hour 30 minutes
Active Time: 25 minutes
Difficulty: Easy
Servings: 10-12 slices

Aromatic, deeply flavorful, and wonderfully moist, this Date Coffee Loaf Cake with Walnuts is the epitome of cozy baking. This recipe masterfully blends the rich, malty sweetness of chopped dates with the robust, earthy notes of brewed coffee, creating a sophisticated yet comforting flavor profile. Studded with toasted walnuts for crunch and topped with a simple coffee glaze, each slice offers a perfect balance of textures and tastes. It’s an elegant treat for a weekend breakfast, the perfect companion to an afternoon cup of tea, or a satisfyingly simple dessert that feels both nostalgic and refined.

Ingredients

For the Cake:

  • 1 ½ cups (200g) pitted dates, roughly chopped

  • 1 cup (240ml) strong brewed coffee, hot

  • 1 teaspoon baking soda

  • ½ cup (115g) unsalted butter, softened to room temperature

  • ¾ cup (150g) packed dark brown sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 ¾ cups (220g) all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup (100g) walnuts, roughly chopped and divided

For the Coffee Glaze:

  • 1 cup (120g) powdered sugar, sifted

  • 2-3 tablespoons strong brewed coffee, cooled

  • ½ teaspoon vanilla extract

  • Pinch of salt

Equipment

  • 9×5 inch loaf pan

  • Parchment paper

  • Medium saucepan

  • Stand mixer or hand mixer and large bowl

  • Medium mixing bowls (2)

  • Whisk

  • Toothpick or cake tester

Instructions

Part 1: Steep the Dates (15 minutes)

This crucial step infuses the cake with deep, caramel-like flavor and moisture.

  1. Combine and Soak: In a medium saucepan, combine the chopped dates and hot brewed coffee. Sprinkle the baking soda over the top (it will fizz slightly). Stir to combine.

  2. Simmer and Cool: Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the dates are very soft and begin to break down. Remove from heat and use a fork or potato masher to roughly mash the mixture until it forms a chunky paste. Allow this date-coffee mixture to cool to room temperature, about 20-30 minutes. This can be sped up by spreading it on a plate.

Part 2: Prepare the Batter (15 minutes)

Building a light, well-structured cake.

  1. Prep Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with a parchment paper sling, leaving an overhang on the long sides for easy removal.

  2. Toast the Walnuts: While the oven preheats, spread the chopped walnuts on a baking sheet. Toast for 5-7 minutes until fragrant. Let cool. Set aside 2 tablespoons for garnish.

  3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream the softened butter and dark brown sugar together on medium speed for 3-4 minutes, until light and fluffy.

  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

  6. Combine Everything: With the mixer on low, add half of the cooled date-coffee mixture to the butter mixture, followed by half of the dry ingredients. Mix until just combined. Repeat with the remaining date mixture and dry ingredients. Stop mixing as soon as no dry flour remains. Do not overmix.

  7. Fold in Walnuts: Using a spatula, gently fold in all but the reserved 2 tablespoons of the toasted walnuts.

Part 3: Bake and Cool (55-65 minutes + cooling)

Patience ensures a perfectly baked, moist crumb.

  1. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the preheated oven for 55-65 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs (not wet batter), and the top is springy to the touch.

  2. Cool Completely: Allow the cake to cool in the pan for 20 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and transfer it to a wire rack to cool completely before glazing. This cooling period is essential to prevent the glaze from melting and soaking in.

Part 4: Glaze and Serve (5 minutes)

The simple, elegant finish.

  1. Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of cooled coffee, vanilla extract, and a tiny pinch of salt. Add the third tablespoon of coffee one teaspoon at a time until you achieve a thick but pourable consistency.

  2. Finish the Cake: Drizzle the glaze decoratively over the completely cooled cake. Immediately sprinkle the top with the reserved toasted walnuts.

  3. Set and Serve: Let the glaze set for 10-15 minutes before slicing. Use a serrated knife for clean cuts.

Chef’s Notes & Tips

  • Date Choice: Medjool dates are ideal for their soft, rich texture. If using drier dates, ensure they are well-chopped and you may need to simmer a few minutes longer.

  • Coffee Intensity: Use your favorite brew. The stronger the coffee, the more pronounced the flavor. Espresso or cold brew concentrate (diluted) works wonderfully.

  • The Soaking Secret: Allowing the date mixture to cool fully prevents it from “cooking” the eggs when mixed in, ensuring a proper rise and texture.

  • Storage: Store the glazed cake, well-wrapped at room temperature, for up to 3 days, or freeze the unglazed loaf for up to 2 months.

  • Variation: For a decadent twist, add ½ cup of dark chocolate chips when folding in the walnuts.

Nutrition Information (Per Slice, based on 12 slices)

  • Calories: ~320 kcal

  • Total Fat: 13g

    • Saturated Fat: 5g

  • Cholesterol: 55mg

  • Sodium: 210mg

  • Total Carbohydrates: 50g

    • Dietary Fiber: 2g

    • Sugars: 34g

  • Protein: 5g

Note: Nutritional information is an estimate. The natural sugars from the dates and brown sugar contribute significantly to the carbohydrate and sugar content, while the walnuts and butter provide the primary fats. For a slightly lighter version, you can substitute half the all-purpose flour with whole wheat pastry flour and reduce the brown sugar to ⅔ cup, though the texture and moisture may be slightly affected. This loaf is a hearty, satisfying treat where the dates provide natural sweetness and fiber.

Leave a Comment