Moist, tender, and bursting with sweet but subtle caramel flavors, this date cake is the ultimate coffee pairing!
It’s chewy, nutty, and to die for.
Ingredients:
- 1 cup water
- 1 cup well-packed Medjool dates
- 1 teaspoon baking soda
- 1 2/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 stick (8 tablespoons) unsalted butter, soft
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Caramel sauce
- For topping: 7 dates cut in half and almonds or walnuts
Process:
- In a small saucepan bring water to a boil. Remove from heat, add dates and baking soda and set aside for 20 minutes.
- After 20 minutes, either using a stick blender or stand blender, mix water, dates, and baking soda mixture to a smooth puree. and set aside.
- Preheat oven to 350°F. Butter and flour a 9 or 10-inch springform pan well and set aside.
- Combine flour and cinnamon and sift together and set aside.
- Mix butter until creamy. Add sugar and mix until light and fluffy.
- Add egg, vanilla, and salt.
- Add dry ingredients and mix until combined. Scrape mixture into prepared pan.
- Bake until center bounces back when lightly pressed with a finger or a toothpick comes out clean, about 47 minutes.
- Drizzle caramel sauce over cake and decorate with Medjool date halves and almonds or walnuts.