Nut-Date-Crumb Cake
A rich nut and date crumb cake featuring warm spices and a buttery crust, perfect for cozy gatherings or as a sweet treat with coffee or tea.
Ingredients
Instructions
- Mix flour, sugar, and margarine as for pie dough.
- Remove 1 cup of the mixture and set aside for topping.
- Chop dates and nuts, then mix with cinnamon, nutmeg, cloves, and a pinch of salt.
- Dissolve soda in buttermilk.
- Combine the remaining flour mixture with the date and nut mixture and the buttermilk mixture to form the batter.
- Pour the batter into a greased baking pan.
- Sprinkle the reserved crumb mixture on top.
- Bake at 350°F (175°C) for about 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the batter. You can substitute walnuts or pecans for the nuts based on your preference. If you don't have buttermilk, a mixture of milk and vinegar can work as a substitute. Ensure the dates are chopped finely to distribute evenly throughout the cake, enhancing the texture.
Serving Suggestions
This crumb cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of coffee or tea for a cozy afternoon treat. It also complements dishes like Feather Potatoes, making it a versatile addition to any meal.
Storage & Reheating
Store any leftover Nut-Date-Crumb Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and then in foil for up to 3 months. To reheat, simply microwave slices for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nut-Date-Crumb Cake contains roughly 787 calories, with 12g protein, 120g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (132% of the Daily Value), iron (57% of the Daily Value), and calcium (44% of the Daily Value). Note that it is relatively high in sodium, at 870mg per serving (38% 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 dried fruit other than dates in this recipe?
Yes, you can substitute other dried fruits like apricots or raisins for dates. Just ensure they are chopped into similar-sized pieces for even distribution and cooking time. Keep in mind that this may alter the sweetness and flavor profile of the cake.
What can I do if I don't have any nuts on hand?
If you're out of nuts, you can omit them entirely or replace them with seeds such as sunflower or pumpkin seeds for crunch. Alternatively, consider using chocolate chips for a sweet twist, though this will change the flavor combination.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan, and the top should be golden brown. If the cake is browning too quickly, cover it with foil.
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).