Moist Espresso Date Cake with Walnuts
This irresistibly moist espresso date cake with walnuts offers rich flavors and a delightful texture that brings warmth to any occasion.
Ingredients
Wet Ingredients
- 1 cup pitted dates, chopped Soak in hot water if hard.
- 1 cup hot espresso
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can use a gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup walnuts, chopped Can substitute other nuts.
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 bowl, combine the chopped dates and hot espresso. Let them sit for about 10 minutes to soften and absorb the espresso flavor.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate the date mixture into the butter mixture, combining until smooth.
- In another bowl, whisk the flour, baking soda, and salt together.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- Gently fold in the chopped walnuts until evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan and level the top with a spatula.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and 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
Serve with a dusting of powdered sugar, whipped cream, or vanilla ice cream for a delightful dessert. Store covered at room temperature for up to 3 days or refrigerate for up to a week.