Espresso Date Cake with Walnuts
A rich and moist cake combining espresso, sweet dates, and crunchy walnuts, perfect for dessert lovers and coffee enthusiasts.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup brewed espresso, cooled Make sure it's cooled before adding to the batter.
- 1 cup sugar Can be adjusted to taste.
- 1/2 cup unsalted butter, softened
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup pitted dates, chopped Soaking in hot water can enhance sweetness.
- 1 cup walnuts, chopped Toasting the walnuts beforehand can deepen flavor.
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Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, combine the chopped dates and cooled brewed espresso. Let it sit for about 10 minutes to soften the dates.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Mixing
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the espresso-date mixture. Mix until just combined.
- Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
Serving suggestions include dusting with powdered sugar, pairing with whipped cream or vanilla ice cream, and enhancing with honey or maple syrup. Store properly by wrapping tightly in plastic wrap for up to three days at room temperature or refrigerate for up to a week.