Moist Espresso Date Cake with Walnuts
A delightful cake combining rich espresso, naturally sweet dates, and crunchy walnuts, perfect for coffee breaks or dessert tables.
Ingredients
For the Cake
- 1 cup pitted dates, chopped Ensure dates are fresh.
- 1 cup boiling water
- 1 tablespoon espresso powder
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup walnuts, chopped Optional to toast for richer flavor.
- optional powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a bowl, combine the chopped dates, boiling water, and espresso powder. Stir and let it sit to soften for about 10 minutes.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
- Gradually pour the date mixture into the butter mixture, stirring until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing just until no dry flour remains.
- Fold in the chopped walnuts gently.
- Pour the batter into the prepared cake pan and spread it evenly.
Baking
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is cool, dust with powdered sugar if desired, and it’s ready to serve.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with whipped cream or vanilla ice cream. For presentation, garnish with additional walnuts or cocoa powder.