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:

  1. In a small saucepan bring water to a boil. Remove from heat, add dates and baking soda and set aside for 20 minutes.
  2. 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.
  3. Preheat oven to 350°F. Butter and flour a 9 or 10-inch springform pan well and set aside.  
  4. Combine flour and cinnamon and sift together and set aside.
  5. Mix butter until creamy. Add sugar and mix until light and fluffy.
  6. Add egg, vanilla, and salt.
  7. Add dry ingredients and mix until combined. Scrape mixture into prepared pan.
  8. Bake until center bounces back when lightly pressed with a finger or a toothpick comes out clean, about 47 minutes.
  9. Drizzle caramel sauce over cake and decorate with Medjool date halves and almonds or walnuts.