Whenever I thumb through a Martha Stewart Living Magazine or take a trip to the Container Store, it makes me feel like there might be a really crazy, OCD housewife living in me. It excites me. Scares me a little.
But mostly makes me pumped about getting organized, menu planning, labeling everything (with a label maker, of course) and making sure my kids have awesome afternoon snacks post-school day.
This coffee cake situation is what I’d make for those late mornings/early afternoons when I want to invite other ladies (and dudes, too!) over to talk parenting, pro-tips and just talk to another adult for once.
Medjhool dates right now are super dreamy.
If you’ve never had one, I will admit that they can run a little pricey (about $5 a container) but they go A LONG way. I bought a container three days ago and have already used it three ways.
Dates are amber (duh) in color, soft in texture, have almost a caramel-like flavor to them and are loaded with fiber and energy.
There’s a lot going on this coffee cake situation, but it all works nicely, I think.
The cardamom really shines through. The dates add nice sweetness and texture throughout. The streusel is my absolute favorite. It’s loaded with crumbles of butter, flour, brown sugar and pistachios!!! I love pistachios.
While you’re waiting for the coffee cake to be made, yell at your dog to stop biting furniture, paint your nails, check the mail…
…and make some coffee, please!
Coffee cake needs coffee. It’s the reason why it exists. Can we imagine a world without coffee? How sad. I don’t wanna live in that world, man. I just don’t.
I want to live in a world with corgis, coffee cake and lots and lots of coffee.
When the coffee cake comes out of the oven, I poured a coffee glaze all over it. Amazingly delicious. If you like, feel free to cut this step out. I think it tastes amazing without the glaze and sweeter and more like dessert with the glaze.
You decide.
This Date Cardamom Coffee Cake makes me excited to get grown!
Date Cardamom Coffee Cake with Pistachio Streusel
Ingredients
Cake:
- 1/2 pound 2 sticks unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped medjool dates, about 8-9 dates
- 1 teaspoon salt
- 1 cup sour cream
Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 stick unsalted butter, cold
- 1/4 cup chopped pistachios
- Pinch of salt
Glaze:
- 1 1/4 cup sifted powdered sugar
- 2 tablespoons strongly brewed coffee
Directions
- Preheat the oven to 350 degrees F. Grease and line a 9x5-inch loaf pan with parchment paper.
- Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs, and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda, cardamom, cinnamon and salt in a bowl and stir with a fork to blend well. Add the sticky dates to the flour mixture and break them up with your hands until they're evenly distributed throughout. Add the flour mixture to the butter mixture and beat until nearly smooth. Next, add the sour cream and mix well.
- Spoon the batter into the pan. To make the streusel topping, add all of the ingredients to a small bowl and using your hands, mix, breaking the butter into little bits. Sprinkle atop the cake evenly and transfer it to the oven. Bake for about 45 minutes, or until a skewer comes out clean when inserted into the center.
- Remove from the oven and let rest for 5 minutes in the pan. Lift the sides of the parchment paper and transfer the cake to a cooling rack. While you're waiting for it to cool slightly, mix together the powdered sugar and coffee until smooth. Drizzle atop the cake and slice. I highly recommend eating this warm with a cup of strong coffee.
47 Comments
hello, i really looooooooove this and will make it tonight or tomorrow but i wanna ask about the glaze!! 1 1\4 cup of sugar and only 2 tps of coffee??? i think it will be so thick! and what is a good alternative of brewed coffee? plz answer me as soon as possible.
thanx
i’m from Saudi Arabia xoxoxo
Yes. It seems like a weird ratio but the coffee goes a long way. Just make sure to use powdered/confectioner’s sugar. If you don’t want to use coffee, I’d recommend milk! You may need to play with the consistency a bit since milk is thicker than coffee. Hope that helps!
thank you sooooooooooo much… i made it and it’s so yummmmmy i can’t wait ’till my husband come from work and taste it, i’m sure he’ll love it. it’s really amazing thank u thank u thanku
I made this recipe the other day for a jewelry party. It was a hit! My mother tasted it and made me make another just for the family. The only thing I did differently is I left it in the oven for 15/20 more minutes than instructed.
Dang! How do I always forget about coffee cake?! It is so delicious. I love dates too, but they totally look like bugs to me!
This pretty much looks like the coffee cake of my dreams. I’m so looking forward to making it for breakfast this weekend!
This looks SO good – can’t wait to make it. Country Living mag has a great recipe for Cardamom Shortbread Cookies.
I am a sucker for coffee cake! I love pistachios too–that would be a great addition to coffee cake.
I just had to read the title of this to know that I was pinning it. I have been looking for a date recipe. YUM!!
I love the idea of a cardamon-scented coffeecake–so Scandiainavian. The pistachios in the crumble sound fabulous!
Where did you get that coffee maker?!? I’ve been looking for a glass contraption just like the one you have!
It’s a Chemex and I got it off of Amazon. This is the 3-cup. I’d suggest the 6-cup if you find yourself making coffee for more than 2 people.
http://www.amazon.com/Chemex-Classic-Series-Coffeemaker-capacity/dp/B000EEXA9A/ref=sr_1_5?ie=UTF8&qid=1360086189&sr=8-5&keywords=chemex