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If you’re looking for a rich, moist, and flavorful loaf cake that’s perfect for coffee lovers, this Date Coffee Loaf Cake with Walnuts and Espresso Glaze is the answer! Made with dates, coffee, and a hint of cinnamon, this cake is topped with a luscious espresso glaze and crunchy walnuts. It’s perfect for breakfast, dessert, or an afternoon snack with your favorite cup of coffee. Let’s get baking!

Why You’ll Love This Recipe

Rich & Moist: The dates and coffee keep this cake incredibly moist.
Perfect for Coffee Lovers: Packed with coffee flavor in every bite.
Easy to Make: Simple steps with stunning results.
Customizable: Add your favorite nuts or spices.

Ingredients

the Cake:

1 cup pitted dates (chopped)
1 cup hot brewed coffee
1/2 cup unsalted butter (softened)
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts

the Espresso Glaze:

1/2 cup powdered sugar
2 tablespoons strong brewed espresso
1/4 teaspoon vanilla extract
1/4 cup chopped walnuts (for topping)

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and set aside.

2. Soak the Dates

In a bowl, pour the hot brewed coffee over the chopped dates. Let it sit for 10 minutes to soften.

3. Make the Cake Batter

In a mixing bowl, cream the butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the soaked dates (with the coffee liquid) and chopped walnuts.

4. Bake

Pour the batter into the prepared loaf pan.
Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Make the Espresso Glaze

In a small bowl, whisk together the powdered sugar, espresso, and vanilla extract until smooth.

6. Glaze & Serve

Drizzle the espresso glaze over the cooled loaf cake.
Sprinkle the top with chopped walnuts.
Slice and enjoy!

Tips for the Best Date Coffee Loaf Cake

Soak the Dates Longer: For an extra moist and rich texture, soak the dates for up to 30 minutes.
Toast the Walnuts: Toast the walnuts in a dry skillet for 3-5 minutes before adding them to the batter for enhanced flavor.
Use Strong Coffee: The stronger the coffee, the more pronounced the flavor in the cake.
Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Serving Ideas

With Coffee: Serve with a cup of coffee or espresso for the ultimate pairing.
For Breakfast: Enjoy a slice with your morning coffee or tea.
As a Dessert: Serve with a scoop of vanilla ice cream or whipped cream.

Frequently Asked Questions (FAQ)

Can I use instant coffee instead of brewed coffee?
Yes! Dissolve 1 tablespoon of instant coffee in 1 cup of hot water and use it in place of brewed coffee.

Can I make this gluten-free?
Yes! Use a gluten-free flour blend and ensure all other ingredients are gluten-free.

Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

What if I don’t have dates?
You can substitute with raisins or dried figs, but the texture and flavor will be slightly different.

Why This Recipe is a Game-Changer

This Date Coffee Loaf Cake is the ultimate treat for coffee lovers—rich, moist, and packed with flavor. It’s quick to make, easy to customize, and perfect for any occasion.

Final Thoughts

If you’re looking for a decadent, coffee-infused dessert that’s sure to impress, this Date Coffee Loaf Cake with Walnuts and Espresso Glaze is the answer. Give it a try and let me know how it turns out!

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Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze

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Author: Emma

Print Recipe

Description

This Date Coffee Loaf Cake is a beautifully moist and flavorful treat infused with the deep richness of coffee and the natural sweetness of dates. Topped with a silky espresso glaze and crunchy walnuts, it’s the perfect cake for coffee lovers!

Ingredients

Scale

1 cup pitted dates, chopped
1 cup hot brewed coffee
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts
For the Espresso Glaze:
1/2 cup powdered sugar
2 tablespoons strong brewed espresso
1/4 teaspoon vanilla extract
1/4 cup chopped walnuts (for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
In a bowl, pour hot brewed coffee over the chopped dates. Let it sit for 10 minutes to soften.
In a mixing bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the soaked dates (with liquid) and chopped walnuts.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
While the cake cools, whisk together powdered sugar, espresso, and vanilla to form a smooth glaze.
Drizzle the espresso glaze over the cooled loaf and sprinkle with extra chopped walnuts.
Prep Time: 15 minutes | Baking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 290 kcal per slice | Servings: 10 slices
Tips:
Soak the dates longer for an extra moist and rich texture.
Toast the walnuts before adding to the batter for enhanced flavor.

Notes

✔ Soak the dates longer – For an extra moist and rich texture, let the dates soak for up to 30 minutes.
Toast the walnuts – Toasting them for a few minutes enhances their nutty flavor.
Storing the cake – Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing – Wrap slices in plastic wrap and store in the freezer for up to 3 months.