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6 Comments If you’re a coffee lover, this cake is definitely one to add to your baking list. It’s wonderfully moist, packed with sweet dates and infused with just enough coffee flavour to make it interesting without overpowering the cake.
The combination of coffee, warming spices and crunchy nuts gives this cake a cosy feel that makes it perfect for autumn and winter, but honestly? I happily bake it any time of year. It’s exactly the kind of cake that pairs beautifully with an afternoon cup of coffee or tea.
Table of contents
Sweetness from Dates and the Punch of Coffee
The dates are what make this cake extra special. They add natural sweetness and keep the cake wonderfully soft for days
Easy to make with simple ingredients
Stays moist for several days thanks to the dates
Perfect with coffee or tea
Great for using different types of nuts
Easy to make ahead and freezer-friendly
Why Soak the Dates in Coffee?
This is a small step that makes a big difference. The hot coffee softens the dates, making them easier to mix into the batter. At the same time, the dates absorb some of the coffee, giving the cake an even richer flavour.
Recipe Ingredients
For the exact quantities, check the recipe card below.
- Dates – these add sweetness and create a lovely moist texture. Medjool dates work best, but regular dried dates are perfect too.
- Strong coffee – gives the cake its subtle coffee flavor. Use your favorite freshly brewed coffee.
- Chestnut flour – adds a slightly sweet, nutty flavour. If you can’t find it, simply replace it with extra plain flour.
- Plain all-purpose flour – provides structure to the cake.
- Mixed nuts – pistachios, walnuts, pecans or hazelnuts all work well.
- Brown sugar – adds a subtle caramel flavor.
- Butter, egg and vanilla extract – the base ingredients for a rich and tender cake.
- Cinnamon and cloves – warming spices that pair beautifully with the coffee and dates.
How to Make Spiced Coffee Cake
Step 1: Prepare the dates
Preheat the oven to 175°C (350°F) and line a loaf or cake tin with baking paper.
Place the chopped dates in a bowl and sprinkle over the baking soda. Pour the hot coffee over the top and leave to soak for 10 minutes.
Step 2: Make the batter
Beat the butter, sugar and egg together until combined. Stir through the vanilla extract.
In a separate bowl, mix the plain flour, chestnut flour, cinnamon, cloves and salt.
Add the dry ingredients to the butter mixture and stir until just combined.
Step 3: Finish the cake
Fold in the nuts and the soaked date mixture. Stir gently until everything is evenly mixed.
Transfer the batter to the prepared tin.
Step 4: Bake
Bake for approximately 60 minutes or until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.
Serve with a good cup of coffee and enjoy.
Storage Information
Outside of the fridge
Store the cake in an airtight container for up to 5 days. The flavour actually improves after a day, making it perfect for preparing ahead. Storing it in the fridge will dry it out quicker so keep it outside of the fridge.
In the freezer
This cake freezes beautifully. Wrap individual slices or the whole cake tightly and freeze for up to 3 months. Defrost at room temperature before serving.
FAQ Spiced Coffee Cake
Yes, absolutely. Simply replace the chestnut flour with the same amount of plain flour.
Definitely. You’ll still get the delicious coffee flavour without the caffeine.
Pistachios, walnuts, pecans, hazelnuts and almonds are all great choices. You can even use a combination.
Yes. In fact, it’s even better the next day when all the flavors have had time to develop. It’s not necessary. I do love it straight from the oven, but it’s slightly better after a day!
If you’re a real coffee lover, simply use a stronger coffee or add a teaspoon of instant espresso powder to the batter.
More Coffee Recipes
Love coffee as much as I do? Make sure to check out the recipes below as well!
How to make an Italian affogato recipe at home
Yeasted Meringue coffee cake; Daring Bakers march 2011
Coffee Cake Recipe
Ingredients
- 200 grams chopped and pitted dates
- 1 tsp baking soda
- 250 ml strong coffee
- 2 tbsp butter soft
- 210 grams brown sugar
- 1 egg
- 1 tsp vanilla extract
- 125 grams all-purpose flour
- 100 grams chestnut flour
- 120 grams mixed nuts pistache, walnut, pecan or any other nuts you like
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp salt
Instructions
- Preheat the oven to 175˚C. (350˚F) Brush a cake tin with a bit of oil and cover with baking paper.
- Put the dates in a small bowl and sprinkle the baking soda on top. Heat the coffee until boiling and pour this over the dates and the baking soda. Leave to soak for a while so the dates soften.200 grams chopped and pitted dates, 1 tsp baking soda, 250 ml strong coffee
- In a medium bowl mix the butter, sugar and egg well until combined. Stir the vanilla through2 tbsp butter, 210 grams brown sugar, 1 egg
- In a separate bowl mix the flour types, spices and the salt. Add this to your butter mixture and stir it through. Add the nuts last and your date mixture. Stir it all together until combined and put in your cake tin.1 tsp vanilla extract, 125 grams all-purpose flour, 100 grams chestnut flour, 120 grams mixed nuts, 1 tsp cinnamon, 1/2 tsp cloves, 1 tsp salt
- Bake for an hour in the preheated oven or until the cake is done. Leave to stand for 5 mins before you take it out of the tin.
- Remove the paper and leave to cool on a cake rack
- Ofcourse delicious if enjoyed with a cup of coffee
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This cake looks divine! Can I use an alternative flour to chestnut flour?
He Simone, Yes you can change the chestnut flour to any other kind of flour. as long as you keep the amounts the same it should be fine!
I miss you making coffee for me in the mornings! HA! And now I know what I will wish for with my coffee the next time we get together 😉 this divine cake is perfect with a cup of strong coffee. Lovely!
Definitely perfect for our next cup together!
We always drink tea because Mrs K R is allergic to coffee in beverage form (or at least it upsets her stomach). But she can tolerate it just fine in baked things! So this coffee date cake is just the ticket for us! Thanks.
I’ve never had a date cake with coffee but I know I’m going to love it!