Date Coffee Loaf Cake
A soft, moist loaf cake that's subtly infused with the warmth of coffee and sweet bites of dates.
Ingredients
For the Cake:
- 10 –12 dates roughly chopped
- 1 ½ tbsp instant coffee mixed in 1 cup hot water
- ½ tsp baking soda
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- 1 ½ tsp baking powder
- 90 g unsalted butter softened
- ¾ cup brown sugar
- 2 eggs
- ½ tsp vanilla extract
For the Optional Toffee Sauce:
- 2 –3 tbsp unsalted butter
- ½ cup dark brown sugar
- ½ tsp vanilla extract
- 2 tbsp heavy cream
- Pinch of salt
Instructions
- In a bowl, combine chopped dates and the hot coffee.
- Stir in baking soda and let it sit for 10–15 minutes.
- In a separate bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour in the date-coffee mixture and stir until well combined.
- Fold in the dry ingredients just until incorporated. Do not overmix.
- Preheat your oven to 175°C (350°F).
- Grease and line a loaf pan (8x4 inch or similar).
- Pour the batter into the pan and smooth the top.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the toffee sauce, in a small saucepan, melt butter over medium heat.
- Add brown sugar, cream, vanilla extract, and a pinch of salt.
- Let it simmer for 2–3 minutes until slightly thickened.
- Drizzle over individual slices when serving.