Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the brewed coffee, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the chopped dates and walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the espresso glaze, whisk together the cooled espresso, powdered sugar, and melted butter until smooth. Drizzle the glaze over the cooled loaf cake.
9. Let the glaze set for a few minutes before slicing and serving.
Prep Time: 15 minutes | Baking Time: 55-60 minutes | Total Time: 1 hour 20 minutes
Kcal: 320 kcal | Servings: 8 slices
