Date & Walnut Coffee Cake

This isn't a coffee flavoured cake, but a dense cake which is meant to be eaten with a hot drink, and sometimes split and buttered.   They are not really sweet like regular cakes or soft like normal cakes, but are sturdier and meant to be eaten warm . . . at the weekend . . .  for brunch possibly.

 They fall somewhere in between being a cake and being a bun/scone, if that makes sense!    Generally speaking they will have a crumb filling or a crumb topping, or sometimes even both. 

Whatever . . .  I've never met one I didn't love!!!



 This one is especially nice!   It has a lovely sweet and nutty/buttery date and walnut filling, which lies in the middle of two buttery layers of cake/bun/scone.



I just adore dates and they lend an almost caramel flavour to this filling  . . .  and of course the brown sugar/butter forms little pockets of candy like caramel as well . . .



 And then there is the crunch of walnuts . . .  I like to  toast my walnuts, personally.  I think it lends an extra crunch to them and layer of nuttiness.   

In any case . . .  they are in the middle and sprinkled over the top.



This is a cake that was meant to be shared!  You are going to absolutely love LOVE it!  Adapted from a recipe in the old Purity Flour Book from way back when, so you just know its going to be good.  

When I bake things like these . . .  I sure wish I wasn't a diabetic because my cake loving soul just wants to plunge right in and enjoy.  

Sigh . . . well, perhaps just one tiny smidgen of a taste.  That can't hurt too much.  They do say a little bit of something nice does a body good.

*Date and Walnut Coffee Cake*

Serves 6 - 8

Printable Recipe 

A delicious cake meant to be eaten with a hot cuppa.  Moist and buttery with a delicious date and walnut filling.  This cake also freezes well. 

210g of plain flour, sifted (1 1/2 cups)

65g of sugar (1/3 cup)

1 1/2 tsp baking powder

1/2 tsp salt

60g butter (1/4 cup)

1 large free range egg, beaten

160 ml of milk (2/3 cup)

Filling:

100g soft light brown sugar (1/2 cup lightly packed)

1 TBS plain flour

30g chopped walnuts (1/4 cup)

75g chopped dates (1/2 cup)

60g of butter melted (1/4 cup)

You will need an additional 30g(1/4 cup) chopped walnuts

Preheat the oven to 220*C/425*F/ gas mark 7.  Butter an 8 inch square or round cake tin.  Set aside.

Sift the flour, sugar, baking powder and salt into a bowl.  Cut in the butter until the mixture resembles fine bread crumbs, using your fingetrips and a snapping motion.    Make a well in the centre.  Stir in the egg and milk to combine well.    Combine all of the filling ingredients together well.   Spread half of the batter in the prepared tin.  Sprinkle the date/walnut mixture over top.  Spread the remaining batter over this to cover.  Sprinkle the additional chopped walnuts over top.

Bake in the preheated oven for 25 to 30 minutes, until risen and golden brown.  Serve warm.  Cut into wedges or squares.



Now that's a weekend bake you can really sink your teeth into!  Bon Appetit!  

 

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