Ingredients:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped walnuts
Espresso Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp brewed espresso (or strong coffee)
- 1/4 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a small bowl, pour boiling water over the chopped dates and stir in the baking soda. Let it sit for 10-15 minutes until the dates soften and form a paste-like texture.
- In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the softened date mixture and chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the espresso glaze, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Prep Time: 15 minutes | Cooking Time: 50-60 minutes | Total Time: 75 minutes
Kcal: 350 kcal | Servings: 10 slices
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