Maple Date Walnut Coffee Cake

Maple Date Walnut Coffee Cake

With hints of orange essence and maple complemented by a cinnamon-laced crumble, this recipe will be the pinnacle of any brunch spread. 

Maple Date Walnut Coffee Cake
 
Makes 1 (8-inch) cake
Ingredients
  • Streusel:
  • ½ cup (63 grams) all-purpose flour
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon (0.75 grams) kosher salt
  • 2½ tablespoons (35 grams) unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • ½ cup (57 grams) walnuts, chopped
  • Cake:
  • 1 cup (128 grams) chopped pitted dates
  • 1 cup boiling water
  • ½ teaspoon (2.5 grams) baking soda
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 2 teaspoons orange zest
  • ¾ teaspoon maple extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup whole milk
  • ¼ cup freshly squeezed orange juice, strained
  • Glaze:
  • ½ cup (110 grams) firmly packed light brown sugar
  • ⅓ cup heavy whipping cream
  • ¼ cup (57 grams) unsalted butter
  • 3 tablespoons (21 grams) confectioners’ sugar
Instructions
  1. Preheat oven to 350°F. Spray an 8-inch square baking pan with baking spray with flour.
  2. For streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in butter and maple syrup until combined. Crumble with your fingertips until desired consistency is reached. Stir in walnuts.
  3. For cake: In a medium bowl, combine dates, 1 cup boiling water, and baking soda. Let stand until just tender, about 5 minutes. Drain, discarding any excess liquid.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in maple syrup, zest, and maple extract.
  5. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk and orange juice, beginning and ending with flour mixture, beating just until combined after each addition. (Batter will be thin.) Fold in dates. Pour batter into prepared pan, smoothing top with an offset spatula. Sprinkle with streusel.
  6. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely.
  7. For glaze: In a medium saucepan, heat brown sugar, cream, and butter over medium-high heat. Bring to a boil, and cook for 1½ minutes, stirring constantly. Remove from heat, and let cool to room temperature. Whisk in confectioners’ sugar, and drizzle over cooled cake.

 

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