Description
A delightful and moist cake infused with espresso and sweet dates, topped with crunchy walnuts. This cake is perfect for any occasion and brings cozy memories of baking.
Ingredients
Scale
- 1 cup Dates, pitted and chopped
- 1 cup Espresso, brewed and cooled
- 1/2 cup Walnuts, chopped and preferably toasted
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All-Purpose Flour, sifted
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, combine the chopped dates and brewed espresso, and let soak for about 15 minutes.
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the date and espresso mixture.
- Gently fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes; check for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a nut-free version, omit the walnuts. You can also add chocolate chips or try pecans instead of walnuts.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg