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.
This old fashion Date and Walnut Coffee Cake reminds me of something that would be served in the Middle East. It’s filled with dates and walnuts and perfumed with cinnamon. It’s a simple cake, yet sophisticated at the same time and is a perfect treat for tea time.
When making this Date and Walnut Coffee 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. The soaked dates help make this cake moist and perfectly sweetened. The walnuts add a bit of crunch which is a nice contrast to the soft dates and the flavours of coffee and cinnamon makes this cake absolutely delightful. Enjoy!
- 8 tbsp. unsalted butter room temperature
- 2/3 cup brown sugar packed
- 1 egg large
- 1/2 cup hot brewed coffee
- 1 cup coarsely chopped pitted dates
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup coarsely chopped toasted walnuts*
- 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 1/2 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.