Last Updated on December 30, 2020 by Sweet and Savoury Pursuits
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This old fashion Date and Walnut Coffee Cake is filled with dates and walnuts and is spiced with cinnamon. It makes a perfect treat for tea time.
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This moist date and walnut cake recipe reminds me of something that would be served in the Middle East. The cake is simple, yet sophisticated at the same time and is a perfect treat for tea time.
How to Make a Date and Walnut Cake
The dry dates used in this recipe help sweeten the cake. The walnuts add a bit of texture and crunch which is a nice contrast to the soft dates. Finally, coffee and cinnamon flavour this cake and make it absolutely delightful.
Ingredients Overview:
- Unsalted butter
- Brown sugar
- One egg
- Hot brewed coffee
- Dates
- All-purpose flour
- Whole wheat pastry flour, can be substituted with all-purpose flour.
- Cinnamon
- Baking powder, baking soda and salt
- Walnuts, toasting the walnuts before incorporating them into the batter helps to bring out their flavour.
Steps Overview:
- When making this cake it's important to soften the dates in a hot liquid, I chose half a cup of hot coffee, but if you prefer you can use very hot water. I think it would also be delicious if you soaked the dates in some hot black tea.
- In a bowl, whisk together the dry ingredients.
- Using your mixer combine the butter and sugar and beat until smooth. Add the egg and beat until combined.
- Add in the dates and coffee. Beat to combine then add the flour mixture. Beat until well blended and mix in the chopped walnuts.
- Spread the batter into the prepared pan and bake for approximately 25 minutes or until the top is golden brown and a toothpick inserted in the cake comes out dry.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn the cake out of the pan and transfer onto a wire rack to cool completely before serving.
How to serve:
Serve this cake plain or with a light dusting of icing sugar. It goes well with a hot cup of tea or coffee.
How to store:
Cover the cake and store it at room temperature for up to five days. You could also wrap the cake well in plastic wrap and then aluminum foil and freeze for up to three months. Thaw the cake overnight in the refrigerator. Serve at room temperature.
Enjoy!
More Treats to Enjoy
- Pear, Date and Walnut Loaf
- Tahini and Pistachio Cinnamon Rolls
- Plum Upside-Down Cake
- Carrot Cake with Cream Cheese Frosting
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Date and Walnut Coffee Cake
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup brown sugar packed
- 1 egg large
- ½ cup hot brewed coffee
- 1 cup coarsely chopped pitted dates
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup walnuts toasted and coarsely chopped
Instructions
- Place a rack in the centre of your oven and preheat oven to 350ºF.
- Butter and flour a 9 inch round baking pan, tap out extra flour.
- In a small bowl, pour ½ cup of hot coffee over the chopped dates and set aside while you prepare the other ingredients.
- In another bowl, whisk together both flours, cinnamon, baking powder, baking soda and salt.
- In the bowl of your mixer, combine butter and sugar and beat on medium speed until smooth. Add egg, beat until well mixed.
- Add in dates and coffee all at once, the batter will look curdled at this point but that's ok.
- Beat the batter for 30 seconds and then add the flour mixture. Beat until well combined and add the chopped walnuts. Stir until walnuts are just mixed in. Do not over beat. The batter will be thick.
- Evenly spread the batter into the pan and bake for approximately 25 minutes, until the top is golden brown and a toothpick inserted in the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Turn the cake out of the pan and transfer onto a wire rack to cool completely.
Notes
- Toasting the walnuts will enhance the texture and flavour of your cake. You can toast the walnuts in a 350ºF oven for about 10 minutes or until they are fragrant, let cool and chop coarsely.
Nutrition
Jhuls says
Yum! This looks really delicious!! 🙂
Sweet and Savoury Pursuits says
Thank you! Its actually one of my favourite cakes!
Natasha says
This cake seems lovely, it reminds me of a cake my grandmother used to make.
Sweet and Savoury Pursuits says
Hi Natasha, yes date and walnut cakes are old fashion, they were actually very popular in the 1930s!