Espresso soaked dates and toasted Walnuts are the star of this Walnut Coffee Cake with an Espresso Glaze. The espresso glaze is literally the icing on the cake!

 

Prep Time: 15 min
Cook Time:  1hr
Total Time: 1 hr 15 mins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Walnut Coffee Cake

• 2 ½ cups chopped dates
• 1 ½ cups hot coffee or espresso
• 1 ½ tsp Bicarb soda
• 1 ¾ cup all-purpose flour
• 1 tsp cinnamon
• ⅛ tsp nutmeg
• ¼ tsp salt
• ½ cup butter
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tbsp vanilla
• 1 cup Walnuts toasted and coarsely chopped

      For the Coffee Glaze

• 2 tbsp. hot water
• ½ tsp. instant espresso
• 2 c. icing sugar
• 3 tbsp. melted butter
• 1 tsp vanilla
• ½ cup walnuts toasted and coarsely chopped (optional) Instructions

      The Cake

1. Preheat oven to 180 degrees.
2. In a large bowl, combine the dates, hot coffee or espresso, and bicarb soda. Set aside.
3. In a small bowl, combine the flour, cinnamon, nutmeg, and salt.
4.  Using a mixer beat the butter and sugars together.
5. Beat in egg and vanilla.
6. Strain date mixture and set dates aside. Add the liquid from the date mixture alternately with the flour mixture (about three times) to the ingredients in the bowl; ending with the liquid. Scrape bowl well and beat just till smooth.
7. Fold in the dates and toasted walnuts.
8. Grease a 23×12 cm loaf pan with butter or baking spray. Cut parchment paper to fit the bottom and sides of the pan and spray the parchment.
9. Pour the batter into the greased and parchment paper-lined loaf pan.
10. Bake for 55-65 minutes, or until a toothpick inserted near the centre comes out clean.
11. Cool for 20 minutes before removing from pan; peel off parchment and put on a wire rack to cool completely.

      The Coffee Glaze

1. Combine the hot water with the dry espresso and stir until blended.
2. In a small bowl, whisk together the icing sugar, melted butter, vanilla, and espresso. If it needs to be thinner, add 1/2 tsp of hot water at a time to get desired consistency.
3. Drizzle the Espresso glaze over the cooled bread and scatter the chopped Walnuts on top. Let cool until the glaze sets before cutting.