Description
Espresso Date Walnut Loaf Cake is a moist and flavorful cake that combines the rich taste of espresso with sweet dates and crunchy walnuts.
Ingredients
Scale
- 200 g (1 ½ cups) all-purpose flour
- 150 g (¾ cup) brown sugar
- 100 g (½ cup) unsalted butter, softened
- 2 large eggs
- 120 ml (½ cup) brewed espresso, cooled
- 100 g (1 cup) pitted dates, chopped
- 100 g (1 cup) walnuts, chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease a loaf pan (approximately 9×5 inches) and line it with parchment paper for easy removal.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Incorporate the espresso: Gradually pour in the cooled brewed espresso, mixing until well combined.
- Combine wet and dry ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the dates and walnuts: Gently fold in the chopped dates and walnuts until evenly distributed throughout the batter.
- Pour into the loaf pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Slice the loaf once it has cooled. Enjoy it plain or with a spread of butter. This cake pairs wonderfully with a cup of coffee or tea.
Notes
- For an extra touch, sprinkle some chopped walnuts on top of the batter before baking for added texture.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- This loaf can also be frozen. Wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Espresso Date Walnut Loaf Cake