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Date Coffee Loaf Cake

A cozy and slightly bittersweet loaf cake that combines sticky, caramelized dates with bold coffee and a glossy espresso glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 1/2 cups dates, pitted and chopped
  • 1 cup hot brewed coffee Use very hot coffee to soften the dates.
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts Toast lightly for improved flavor.
For the espresso glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons strong espresso or reserved coffee Adjust to desired thickness.
  • 1 teaspoon softened butter
  • a pinch salt

Method
 

Preparation
  1. Soak chopped dates in hot coffee for 15 minutes. Drain slightly, reserving a little of the coffee for the batter.
  2. Preheat oven to 350°F and prepare a loaf pan (9 x 5-inch) by greasing and lining with parchment.
  3. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl until evenly blended.
  4. Cream butter and sugar until light and fluffy, about 2–3 minutes.
  5. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Fold in the date-coffee mixture, followed by the dry ingredients and chopped walnuts until just combined.
  7. Pour batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50–55 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  2. Cool completely in the pan on a wire rack before glazing.
Glazing
  1. Whisk glaze ingredients and drizzle over the cooled loaf for a glossy finish.

Notes

Store the loaf in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.