Description
A moist, richly flavored espresso and date cake with crunchy walnuts. Made with hot brewed espresso, sweet dates, brown sugar, and butter — the perfect coffee-pairing dessert.
Ingredients
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (150g) chopped pitted dates
1 tablespoon instant espresso powder
1/2 cup (120ml) hot brewed espresso or strong coffee
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup (120g) chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Line a baking pan with parchment.
2. Combine dates, espresso powder, and hot coffee. Let sit 10 minutes.
3. Cream butter and brown sugar until fluffy.
4. Beat in eggs and vanilla.
5. Add flour, baking powder, baking soda, and salt.
6. Fold in espresso-soaked dates and 3/4 cup walnuts.
7. Pour into pan, top with remaining walnuts.
8. Bake 28–35 minutes until a toothpick comes out clean.
Notes
Toast walnuts for extra flavor.
Let cake rest overnight to deepen espresso flavor.
Freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg