Christmas coffee cake recipe
Technically you could make this delicious coffee cake recipe any time of year but I find it particularly fitting for the Christmas season. With all the spices inside it makes you feel all warm and fluffy on the inside.
Christmas coffee cake recipe
Coffee is one of those flavors that I cannot get enough of. Having said that; I am not the kind of person who likes to have coffee in every single dish. In fact I prefer to drink coffee rather than add it to my food. The exception to this rule is definitely this delicious coffee cake recipe. It’s moist and with a delicious hint of coffee in the background.
Not too overpowering, although you could easily increase the amount of coffee flavor by using a stronger coffee.
Lots of dates
Now the key to making this coffee cake are the dates. There are quite a few dates going into the cake so that is the ingredient that is added in addition to brown sugar. I’m not saying dates are better than sugar, as they’re still sweet in the end. And if you’re watching your sugar intake, dates are not much different in how your body reacts. They do contain a bit more nutrients but let’s face it: you’re not eating cake to get to your 5 a day right?
Chestnut flour
In general I find chestnut flour to be a bit dry. But in this Christmas coffee cake recipe it works wonderful. Again due to the dates the cake is super delicious and absolutely not dry. It’s a mix with regular flour which gives it the ultimate deliciousness. In fact I like to use it always in combination with another kind of flour like also in this bundt cake.
For making the cake you let the dates soak for a few minutes in the coffee. That has two purposes; one is that they soften and are better and easier incorporated into the cake and two, due to the fact that they soak up the coffee it gets a stronger coffee flavor.
Nuts
Which nuts you add to the christmas coffee cake is up to you. At the time I made this cake I had just been to Dubai and had brought myself a large amount of pistachios home, so that is what I added mostly but any kind of nut will do.
Coffee cake with dates
Ingredients
- 200 gr chopped and pitted dates
- 1 tsp baking solda
- 250 ml strong coffee
- 2 tbsp butter soft
- 210 gr sugar
- 1 egg
- 1 tsp vanilla extract
- 125 gr flour
- 100 gr chestnut flour
- 120 gr 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. (325˚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 powder 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.
- In a medium bowl mix the butter, sugar and egg well until combined. Stir the vanilla through
- 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.
- 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
Nutrition Information
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.
I’ve never had a date cake with coffee but I know I’m going to love it!
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 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!
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!