Short Description
This Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze is a comforting and aromatic bake, perfect for coffee lovers and dessert enthusiasts alike. Moist and tender from sweet dates soaked in brewed coffee, and studded with crunchy walnuts, this loaf is crowned with a glossy espresso glaze that enhances every slice with bold flavor. Ideal for cozy afternoons or elegant brunches, it’s a sophisticated twist on traditional loaf cake.
Why You’ll Love This Recipe
Deep, rich coffee flavor in both the cake and glaze
Naturally sweetened with dates for added moisture and depth
Toasty walnuts provide texture and nutty contrast
Elegant espresso glaze adds a bold finishing touch
Perfect companion to a hot cup of coffee or tea
Easy to make with pantry staples
Makes a beautiful gift or addition to dessert tables
Keeps moist for days—great make-ahead option
Balanced sweetness without being overly sugary
A refined, grown-up treat for any occasion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
1 ½ cups pitted dates, chopped
1 cup hot brewed coffee
1 cup walnuts, chopped
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unsalted butter, softened
½ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup milk
For the espresso glaze:
1 tbsp instant espresso powder
2 tbsp hot water
1 cup powdered sugar
1 tbsp unsalted butter, melted
Directions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Soak the dates:
In a small bowl, combine the chopped dates and hot brewed coffee. Let sit for 10 minutes, then stir until a paste-like mixture forms.
3. Mix the dry ingredients:
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
4. Prepare the wet mixture:
In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla extract.
5. Combine the batter:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined. Fold in the soaked date mixture and chopped walnuts.
6. Bake the cake:
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the glaze:
Dissolve the espresso powder in hot water. In a small bowl, whisk together the espresso mixture, powdered sugar, and melted butter until smooth.
8. Glaze and serve:
Drizzle the cooled loaf with the espresso glaze. Allow the glaze to set slightly before slicing and serving.
Servings and timing
Servings: 10 slices
Prep Time: 15 minutes
Baking Time: 60 minutes
Total Time: 1 hour 20 minutes
Estimated Calories: ~310 kcal per slice
Variations
Nut-Free Version: Omit the walnuts or replace with seeds such as sunflower or pumpkin.
Add Chocolate: Stir in chocolate chips for an extra indulgent touch.
Spiced Up: Add a pinch of cloves or cardamom for more complex spice notes.
Vegan Adaptation: Use plant-based butter, non-dairy milk, and flax eggs as substitutes.
Gluten-Free Option: Use a gluten-free flour blend suitable for baking.
Boozy Glaze: Add a splash of coffee liqueur to the glaze for adult flair.
Orange Twist: Add orange zest to the batter for a citrusy balance.
Mini Loaves: Bake in mini loaf pans for gifts or individual portions (adjust baking time accordingly).
Storage/Reheating
Storage: Store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before glazing.
Reheating: Warm slices in the microwave for 10–15 seconds for a soft, fresh-baked texture.
FAQs
Can I use fresh brewed espresso instead of instant espresso powder?
Yes, just ensure the quantity and strength are similar. Use 2 tablespoons of strong brewed espresso.
Can I make this cake without nuts?
Absolutely. Omit the walnuts if preferred or needed for allergy reasons.
Is the glaze necessary?
The cake is delicious on its own, but the glaze adds a rich coffee flavor and extra sweetness.
How do I keep the dates from sinking?
Soaking and breaking them down into a paste helps distribute them evenly throughout the batter.
Can I use decaf coffee?
Yes, decaf brewed coffee or espresso works well for a caffeine-free version.
What can I use instead of brown sugar?
You can substitute with coconut sugar or granulated sugar, though flavor and moisture may vary slightly.
Can I use a different type of milk?
Yes, dairy or non-dairy milks such as almond, oat, or soy are suitable substitutes.
How do I know the loaf is done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.
Can I add frosting instead of glaze?
Yes, a cream cheese or coffee buttercream frosting can be used for a richer presentation.
Should I toast the walnuts before using them?
Toasting is optional but enhances their flavor and crunch.
Conclusion
The Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze is a beautifully balanced bake that pairs sweetness, warmth, and a kick of bold coffee flavor. Whether served as a midday treat or a refined dessert, this moist and flavorful loaf is sure to become a favorite for both casual and special occasions.
Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
- Total Time: 25 minutes
- Yield: 10 slices
Description
This Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze blends warm spices, sweet dates, and bold coffee into a moist and flavorful loaf. Topped with a silky espresso glaze, it’s the perfect afternoon pick-me-up or dessert for coffee lovers.
Ingredients
For the Cake:
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1 1/2 cups pitted dates, chopped
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1 cup hot brewed coffee
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1 cup walnuts, chopped
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2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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1/2 cup milk
For the Espresso Glaze:
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1 tbsp instant espresso powder
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2 tbsp hot water
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1 cup powdered sugar
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1 tbsp unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
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Prepare the dates:
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Soak chopped dates in hot coffee for 10 minutes. Stir to form a paste-like texture.
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Make the cake batter:
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Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time. Add vanilla.
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Combine ingredients:
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Gradually add dry ingredients to wet, alternating with milk. Stir in the date mixture and chopped walnuts.
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Bake the cake:
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Pour batter into prepared pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
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Prepare the glaze:
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Dissolve espresso powder in hot water. Whisk with powdered sugar and melted butter until smooth.
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Finish and serve:
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Drizzle the cooled cake with espresso glaze. Slice and enjoy!
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Notes
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Substitute pecans for walnuts if preferred.
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Store covered at room temperature for up to 3 days or refrigerate for up to a week.
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For a stronger coffee flavor, increase espresso powder in the glaze.
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
