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Date Walnut Coffee Cake – Moist, Nutty & Perfectly Spiced

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A moist and warmly spiced coffee cake made with soft dates, toasted walnuts, and a touch of brewed coffee. Perfect for breakfast, brunch, or a cozy afternoon snack.

Ingredients

Scale

  • 1 cup chopped Medjool dates (pitted)

  • ¾ cup hot brewed coffee

  • ½ cup (1 stick) unsalted butter, softened

  • ¾ cup light brown sugar

  • 2 large eggs

  • 1½ tsp vanilla extract

  • 1½ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • ¾ cup chopped toasted walnuts

Instructions

  • Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.

  • Soak chopped dates in hot coffee for 10–15 minutes. Mash lightly.

  • Cream butter and sugar until fluffy. Add eggs and vanilla, beating well.

  • Mix dry ingredients in a separate bowl. Add to wet mixture alternately with the date-coffee blend.

  • Fold in toasted walnuts.

  • Pour into pan and bake for 30–35 minutes, until a toothpick comes out clean.

  • Cool in pan for 10 minutes, then on a rack. Serve warm or at room temp.

Notes

  • Optional glaze: ½ cup powdered sugar + 1–2 tsp coffee.

  • Store wrapped at room temp for 3 days.

  • Muffin version: Bake 18–22 mins at 350°F.

Find it online: https://goldenflavorstudio.com/date-walnut-coffee-cake-moist-nutty-perfectly-spiced/