Last updated on December 1st, 2021.
This Dates Cake With Coffee has a surprising sweet flavor and is a unique combination of unlikely ingredients.
Dates are awesome!. So awesome that I always buy some with the intent to fulfill my undying sweet cravings with something “healthy”. But lets face it, me fulfilling my sweet craving is just not going to happen. What Does happen is that I end up eating a date and then another one stuffed with pecans, and another stuffed with chocolate.
And then the realization that ONLY THINKING about training for a marathon does require loading up with carbohydrates hits.
Which was a good thing, because it gave birth to this amazing Dates Cake with Coffee. (Hi, I am still thinking about training for a marathon).
About the Cake:
- Although the cake has Coffee in it, it is not noticeable. The acidity in the coffee will interact with the baking soda and will help the cake get soft and moist texture. I used 2 heaping spoons of instant coffee but you can use any medium/dark coffee you wish.
- This is a dense and rich cake. I used 16 oz of dates for the cake. If you chose to, you can use 12 oz of dates and only 1/2 tsp of Orange zest. Follow the recipe as written and know that the cake will be not as dense.
- The Orange Glaze is optional, you can just dust it with powdered sugar or nothing at all.
- When baking with a bunt pan, use 1-2 TBS of soft butter to grease the pan and a light dust of flour on top. Go old school to make sure the cake “slides of” the pan.
Soft, moist and tender dates cake with extra flavor coming from coffee
- 2 Cups Medjool Date (450 g / 16 oz)
- 3/4 Cup Water
- 1 Stick Unsalted Butter, soften (113 g / 4 oz)
- 1 tsp Orange Zest
- 1/2 Cup Light Brown Sugar (100 g / 3.5 oz)
- 1/2 Cup Vegetable Oil (100 g /3.5 oz)
- 4 Large Eggs
- 3/4 Cup Coffee, medium-strong (240 ml / 8 FOZ)
- 2 Cups AP Flour (240 g / 8.5 oz)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Pinch Salt
- 1 1/2 tsp Cinnamon
- 1 Cup Powdered Sugar
- 1-2 TBS Fresh orange squeezed Orange Juice
Preheat Oven to 340F, grease 6 cups bunt cake pan or 2 8" loaf pans and set aside.
Pit and finely chop the dates, place in a medium saucepan and add the water.
Cook the dates and water on the stove top, when the water start to boil, mash the dates to until pasty. Keep mashing ans stirring until all the water has dissolve.
Place the date paste in a bowl and allow to cool.
Using medium bowl, sift the flour, baking soda, baking powder, salt and cinnamon. Mix to combine and set a side.
In a bowl of a standing mixer fitted with the paddle attachment, mix the soften butter and sugar on medium speen for 4-5 minutes until you get a light and fluffy mix.
Add the dates paste and continue mixing until the date past is completely incorporated.
Change the mixer speed to medium and slowly drizzle in the oil. Allow it to fully incorporate.
While the mixer is still on the low setting, add the eggs one egg at a time waiting for each to completely incorporate into the batter before adding the next. ( If you feel the need to up the speed do so by one or two clicks up)
Add the flour mix and coffee in 3 alternating additions, starting and finishing with the flour. Once you added the last part of the flour, turn the mixer off and using a rubber spatula mix the batter and incorporate any ingredient that might have not been mixed well.
Pour the batter in the greased pan and bake for 40-45 minutes on the middle rack.
The cake is ready when a tooth pick comes out clean from the center of the cake.
Remove the cake from the oven and allow it to reach room temperature before removing from the pan.
To make the glaze
Mix the orange juice with the powdered sugar. until you get a smooth glaze
When the cake is completely cooled and ready to serve, use a spoon to drizzle the top of the cake.