Rich Espresso and Date Cake with Crunchy Walnuts
This delightful dessert combines robust espresso flavor with sweet dates and crunchy walnuts, perfect for coffee lovers and an excellent treat for any gathering.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup chopped pitted dates Chop into small pieces for better distribution.
- 1 tablespoon instant espresso powder
- 1/2 cup hot brewed espresso or strong coffee Use fresh espresso for the best flavor.
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Finishing Touches
- 1 cup chopped walnuts Lightly toast for enhanced nuttiness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the chopped dates, espresso powder, and hot espresso, letting it sit for a few minutes.
- In a large bowl, cream the softened butter and brown sugar together until fluffy.
- Add the eggs one at a time to the butter and sugar mixture, then stir in the vanilla extract.
- Mix in the date espresso mixture until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts gently into the batter.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
Serve warm or at room temperature, dusted with powdered sugar. Pair with vanilla ice cream or whipped cream.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 25g
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