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Irresistibly Moist Espresso Date Cake with Walnuts Recipe

★★★★★

4.5 from 52 reviews
  • Author: Matteo
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Irresistibly Moist Espresso Date Cake with Walnuts is a perfect treat combining the rich flavors of strong brewed espresso, sweet dates, and crunchy walnuts baked into a moist and flavorful cake. With a hint of cinnamon and a dusting of powdered sugar, this cake is ideal for coffee lovers and dessert enthusiasts seeking a unique, comforting dessert.

Ingredients

Scale

Date Mixture

  • 1 cup (150g) chopped dates, pitted
  • 1 cup (240ml) strong brewed espresso, hot
  • 1 teaspoon baking soda

Cake Batter

  • 1/2 cup (115g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (60g) chopped walnuts

For Serving

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  2. Soften Dates: In a medium-sized bowl, combine the chopped dates and hot espresso. Stir in the baking soda and let the mixture sit for 15 minutes to soften the dates for smooth integration into the batter.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
  6. Incorporate Date Mixture and Cinnamon: Stir the softened date and espresso mixture into the batter until well incorporated. If using, add ground cinnamon to the batter for extra flavor.
  7. Add Walnuts: Fold in the chopped walnuts gently to distribute evenly throughout the batter.
  8. Pour and Smooth Batter: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
  9. Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  11. Optional Dusting and Serve: Once completely cooled, dust the top with powdered sugar if desired before slicing and serving.

Notes

  • Ensure the butter and eggs are at room temperature for a smoother batter and better rise.
  • Do not overmix the batter to keep the cake tender and moist.
  • If espresso is not available, strong brewed coffee may be used as a substitute.
  • Walnuts can be toasted beforehand to enhance their flavor.
  • The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: espresso cake, date cake, walnut cake, coffee flavored cake, moist cake, dessert recipe, baking with espresso, nutty cake

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Find it online: https://todayplates.com/irresistibly-moist-espresso-date-cake-with-walnuts-recipe/