Date-Nut Coffee Cake
A moist date-nut coffee cake with cinnamon and a sweet crumb topping, perfect for breakfast or brunch, appealing to those who enjoy rich, flavorful baked treats.
Ingredients
Instructions
- Combine sugar, cinnamon, and chopped nuts to make the topping mixture.
- Pour the batter into a greased pan.
- Sprinkle the sugar-cinnamon-nut mixture evenly over the batter.
- Drizzle melted margarine over the topping.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Cool in the pan for 10 minutes.
- Remove from pan and cool on a rack.
- Once cooled, decorate with confectioners sugar if desired.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. If you want extra crunch, add chopped walnuts or pecans to the topping. Ensure the dates are finely chopped for even distribution, and if they are too dry, soak them in warm water for a few minutes before adding.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack with a cup of coffee or tea. Serve it warm or at room temperature, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also pairs beautifully with *Eight Cup Cookies* for a sweet treat platter.
Storage & Reheating
Store any leftover Date-Nut Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or place the entire cake in a preheated oven at 300°F (150°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Date-Nut Coffee Cake contains roughly 520 calories, with 9g protein, 85g carbohydrates, and 17g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 967mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh dates instead of dried ones?
Yes, you can use fresh dates, but make sure to remove the pits and chop them finely. Fresh dates will add moisture to the cake, so you might need to reduce the liquid slightly to maintain the right batter consistency.
What can I substitute for margarine?
If you prefer to avoid margarine, you can use unsalted butter or coconut oil as an alternative. Both will provide a rich flavor and moisture to the cake. Just keep in mind that the taste may vary slightly depending on your choice.
Is there a way to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is gluten-free as well. The texture may differ slightly, but it should still turn out delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).