A moist, espresso-infused date cake loaded with sweet chopped dates and crunchy walnuts—rich flavor in every slice!

Scale

1¾ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup chopped pitted dates

1 tbsp instant espresso powder

½ cup hot brewed espresso or strong coffee

½ cup unsalted butter, softened

¾ cup packed brown sugar

2 large eggs

1 tsp vanilla extract

1 cup chopped walnuts

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1. Preheat oven to 350°F and grease and line a loaf pan.

2. Whisk espresso powder into hot coffee, then stir in dates. Let soak 10 minutes.

3. Whisk flour, baking powder, soda, and salt in a bowl.

4. Cream butter and brown sugar until fluffy. Beat in eggs and vanilla.

5. Fold in flour mixture and date-espresso mixture alternately until just combined.

6. Gently fold in chopped walnuts.

7. Transfer batter to prepared pan and smooth top.

8. Bake 55–65 minutes, or until a skewer inserted comes out clean.

9. Cool 15 minutes in pan, then remove and cool fully on rack before slicing.

Don’t skip blooming the dates—they soak up espresso and become perfectly tender.

You can swap walnuts for pecans or almonds.

Add a pinch of cinnamon or nutmeg for a warm spice twist.

Great served with whipped cream, mascarpone, or vanilla ice cream.