The Best Date Walnut Coffee Cake with Espresso Glaze

Want a coffee cake that rivals a bakery? This date walnut coffee cake with espresso glaze is the perfect addition to your holiday table.

Date Walnut Coffee Cake with Espresso Glaze

Are you looking for something new to add to your dessert table? This date walnut coffee cake with espresso glaze is just the thing to add to your Thanksgiving and Christmas celebrations. It combines three incredible flavors into one delicious dessert. The sweet dates, toasted walnuts and the espresso glaze give you that bakery experience at home. Whether you’re sharing this coffee cake at brunch, treating yourself or sharing with friends and family, this easy recipe is one that anyone can master.

Today I am joining 4 blog friends and we are sharing delicious sides and dessert to add to your Thanksgiving dinner so don’t forget to pop over and see them when you leave here.

Why You Will Love This Date Walnut Coffee Cake with Espresso Glaze

• The combination of dates and espresso create a unique coffee cake that everyone will love.
• It’s an easy and delicious quick bread recipe that anyone can make.
• This date cake can be added to a gift basket, served for dessert or enjoyed with a cup of hot coffee or tea.

What You Need to Make Date Walnut Coffee Cake with Espresso Glaze

• 2 cups chopped dates, Medjool
• 11/4 cups fresh hot coffee, espresso or hot water
• 13/4 cups all purpose flour
• 1/8 tsp. freshly grated nutmeg
• 11/2 tsp. baking soda
• 1/4 tsp. cloves
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/2 tsp. salt
• 3 tbsp. unsalted butter from temperature
• 1 large egg
• 3/4 cup dark brown sugar
• 2 tsp. vanilla extract
• 1 cup chopped walnuts, roasted
• Espresso Coffee Glaze
• 2 tablespoons strong coffee
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted walnuts coarsely chopped
• melted chocolate

How to Make Date Coffee Cake

• Preheat over to 350F. Prepare a 9 x 5-inch loaf pan with cooking spray and then line with parchment paper. Set aside.
• In a small bowl soak 2 cups of chopped dates with 11/4 cups of hot coffee. Set aside.
• Roast your walnuts in a dry skillet or in the oven. Be sure not to let them burn. If dry roasting the nuts in a hot skillet it will only takes3-4 minutes.

For the Batter

• In a large bowl combine the dry ingredients, flour, nutmeg, baking soda, cloves, cinnamon cardamom and salt, mix well and set aside.
• In a separate large mixing bowl combine the butter, and brown sugar. Using an electric mixer mix well until combined. Then add the egg and the vanilla extract. Mix until creamy and light, about 3-4 minutes.
• Add 1/3 of the flour mixture, then 1/3 of the soaked date mixture, combine to alternate between the dry ingredients and the dates until all of the ingredients are mixed. End with the dry ingredients and be careful not to over mix the batter. We do not want a tough cake.
• Add the toasted walnuts and fold them into the batter.
• Pour the batter into the prepared loaf pan and bake in preheated oven for 50-60 minutes.
• Use a skewer to check for doneness, the skewer should come out clean.
• Remove the cake from the oven and cool on a wire rack in the pan for 10 minutes. After 10 minutes remove from pan and continue to cool to room temperature.
• Once the date coffee cake is cooled make the coffee or espresso glaze.
• To make the glaze, combine the powdered sugar coffee, and vanilla. Mix until smooth. You may need to add a little more coffee to get it to the consistency that you like.
• Pour the glaze over the top of the cake, garnish with toasted walnuts and then drizzle withdraw melted chocolate.

Variations & Substitutions

• Swap Medjool dates for Deglet Noor dates, you may want to add an extra tablespoon of liquid since they’re drier. Dried figs can also be used but the flavor of the cake will obviously change.
• Replace walnuts with pecans for a buttery, less bitter flavor that many people prefer. If you or a guest have nut allergies, pepitas (pumpkin seeds) provide crunch a nice crunch to the bread.
• If you do not like espresso use strong brewed coffee.
• Whole wheat pastry flour can replace up to half the all purpose flour for nuttier flavor and to add fiber.
• Incorporate the zest of one orange into your batter for a hint citrus notes that cut through richness.
• The essential oils in orange zest pair exceptionally well with dates and coffee. Add another teaspoon of zest to the espresso glaze for double citrus impact.
• Fold in 1/2 cup of chocolate chips (dark or semi-sweet) along with the walnuts.

What to Serve With Date Walnut Coffee Cake

This date coffee cake can be served at breakfast spreads, dessert tables and everything in between.

• Serve with fresh berries, or yogurt.
• It is perfect fight a cup of tea, coffee or your favorite chai.
• Hot chocolate or mulled apple cider or cold milk is delicious as well.
• Top warm slices with vanilla ice cream or whipped cream for decadent dessert.
• Add to a cheese board with hard cheeses like aged cheddar or gouda, some fresh and dried fruits, nuts, and some dark chocolate.

How to store date coffee loaf cake

Store the cake at room temperature for up to 3 days. Cover lightly with plastic wrap or store in an airtight container. If you are making the sake ahead wait to glaze it before you serve.

For longer storage, freeze for up to 3 months. Cool completely before freezing then wrap tightly in plastic wrap, then in aluminum foil for protection against freezer burn. Freeze the whole cake or individual slices depending on your needs.

How to Use Leftovers

• Make coffee cake French toast. Slice cake into thick pieces and dip in egg mixture seasoned with cinnamon. Cook in butter until golden brown on both sides. The dates will caramelize and the walnuts add a little crunch. Top with pure maple syrup and additional espresso glaze for an over the top breakfast.
• Make a parfait. Cube leftover cake and layer with whipped cream, or vanilla pudding in glasses.
• Crumble cake into small pieces and fold into softened vanilla ice cream. Refreeze and enjoy homemade coffeecake ice cream.
• Cut leftover cake into cubes and use as the bread  in bread pudding. The dates add extra sweetness so reduce sugar in the custard slightly. Serve warm with caramel sauce or vanilla ice cream.

FAQs

Can I make this cake ahead of time?

Yes, this cake improves after sitting for 24 hours as the flavors meld and the crumb becomes more tender. Bake the cake up to 2 days in advance, store tightly covered at room temperature, and apply the glaze a few hours before serving for the freshest appearance.

Do I need to use fresh dates or can I use the pre-chopped dates?

Fresh whole dates work better than pre-chopped as they are fresher and they are more flavorful. Pre-chopped dates are often coated in  flour to prevent them from sticking together. This can affect the cake’s texture.

Can I skip the espresso and just make regular glaze?

Yes, replace the espresso with vanilla extract, maple extract, or even orange juice for different flavors. The glaze recipe remains the same regardless of flavoring.

What size pan should I use?

A 9×5 inch loaf pan works perfectly for this recipe but you could also use mini loaf pans, just remember to adjust the cooking time.

Is this cake suitable for freezing?

This cake freezes well for up to 3 months. Freeze without the glaze and apply fresh glaze after thawing for best results.

Looking for more Thanksgiving Dessert ideas?

10 Thanksgiving Desserts That Aren’t Pumpkin Pie

Pumpkin Scones with Glaze and Candied Pecans

The Best Cranberry Pear Crumble Bars Recipe

Easy Cranberry Apple Crisp with Buttery Oat Topping

Pumpkin Panna Cotta with Candied Pumpkin Seeds

That’s All for Now

This date coffee cake with walnuts and espresso glaze brings together classic flavors in a foolproof recipe. The naturally sweet dates, crunchy walnuts, and espresso glaze creates a delicious dessert that your friends and family will love. It’s time to preheat your oven, make this great recipe and experience why this combination has delighted coffee cake lovers for generations. Enjoy every bite with your favorite cup of coffee.

Don’t forget to visit my friends for more delicious additions to your Thanksgiving table.

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Date Walnut Coffee Cake with Espresso Glaze

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This date walnut coffee cake with espresso glaze is the perfect addition to your holiday table.

• Total Time: 0 hours
• Yield: 8-10 servings 1x

Ingredients

Scale 1x2x3x

2 cups chopped dates, Medjool

11/4 cups fresh hot coffee, espresso or hot water

13/4 cups all purpose flour

1/8 tsp. freshly grated nutmeg

11/2 tsp. baking soda

1/4 tsp. cloves

1 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp. salt

3 tbsp. unsalted butter from temperature

1 large egg

3/4 cup dark brown sugar

2 tsp. vanilla extract

1 cup chopped walnuts, roasted

Espresso Coffee Glaze

2 tablespoons strong coffee

2 cups sifted powdered sugar

1 teaspoon vanilla extract

1/2 cup toasted walnuts coarsely chopped

melted chocolate

Cook Mode Prevent your screen from going dark

Instructions

Preheat over to 350F. Prepare a 9 x 5-inch loaf pan with cooking spray and then line with parchment paper. Set aside.

In a small bowl soak 2 cups of chopped dates with 11/4 cups of hot coffee. Set aside.

Roast your walnuts in a dry skillet or in the oven. Be sure not to let them burn. If dry roasting the nuts in a hot skillet it will only takes3-4 minutes.

For the Batter

In a large bowl combine the dry ingredients, flour, nutmeg, baking soda, cloves, cinnamon cardamom and salt, mix well and set aside.

In a separate large mixing bowl combine the butter, and brown sugar. Using an electric mixer mix well until combined. Then add the egg and the vanilla extract. Mix until creamy and light, about 3-4 minutes.

Add 1/3 of the flour mixture, then 1/3 of the soaked date mixture, combine to alternate between the dry ingredients and the dates until all of the ingredients are mixed. End with the dry ingredients and be careful not to over mix the batter. We do not want a tough loaf cake.

Add the toasted walnuts and fold them into the batter.

Pour the batter into the prepared loaf pan and bake in preheated oven for 50-60 minutes.

Use a skewer to check for doneness, the skewer should come out clean.

Remove the cake from the oven and cool on a wire rack in the pan for 10 minutes. After 10 minutes remove from pan and continue to cool to room temperature.

Once the date coffee cake is cooled make the coffee or espresso glaze.

To make the glaze, combine the powdered sugar coffee, and vanilla. Mix until smooth. You may need to add a little more coffee to get it to the consistency that you like.

Pour the glaze over the top of the cake, garnish with toasted walnuts and then drizzle withdraw melted chocolate.

Notes

Recipe from Honey What’s Cooking

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Method: Baked