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Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze

A moist and tender loaf cake infused with the rich flavors of coffee and dates, topped with a glossy espresso glaze and crunchy walnuts.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups dates, pitted and chopped These sweet, sticky fruits infuse the cake with natural sweetness and a luscious texture.
  • 1 cup hot brewed coffee The robust aroma of coffee enhances the flavors, creating a comforting base.
  • 1.75 cups all-purpose flour Forms the foundation, yielding a tender crumb.
  • 1 teaspoon baking soda Essential for giving the cake rise and lightness.
  • 0.5 teaspoon baking powder Complementing the baking soda for that perfect lift.
  • 0.5 teaspoon salt Enhances the overall flavor.
  • 0.5 teaspoon ground cinnamon Imparts a warm, aromatic note.
  • 0.25 teaspoon ground nutmeg Adds a hint of warmth and spice.
  • 0.5 cup unsalted butter, softened Ensures a rich, moist texture.
  • 1 cup granulated sugar Balances the flavors and gives it a lovely golden color.
  • 2 large eggs Binding the ingredients together and adding moisture.
  • 1 teaspoon vanilla extract A fragrant complement to the other flavors.
  • 1 cup chopped walnuts Offers a crunchy texture.
For the glaze
  • 1 cup powdered sugar For a sweet glaze with a silky finish.
  • 2 tablespoons brewed espresso Intensifies the coffee flavor in your glaze.
  • 1 teaspoon vanilla extract Rounding out the flavors for the glaze.

Method
 

Preparation
  1. In a medium bowl, combine the chopped dates with hot brewed coffee. Let the mixture sit for about 10 minutes to soften the dates.
  2. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  4. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually mix in the dry ingredients into the butter mixture until just combined. Gently fold in the date-coffee mixture and chopped walnuts.
Baking and Glazing
  1. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
  3. For the glaze, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

For a lighter version, substitute half of the butter with unsweetened applesauce or Greek yogurt. Adjust the sugar as desired. The cake pairs beautifully with whipped cream or ice cream.