Buttermilk Date Cake
Indulge in the rich, moist flavors of Buttermilk Date Cake, a delightful dessert that combines the natural sweetness of dates with the tangy depth of buttermilk. This easy-to-make cake features softened pitted dates blended into the batter alongside warm cinnamon spice and a perfectly fluffy crumb. Balanced with a touch of brown sugar and a dash of vanilla, every bite offers a harmonious blend of comforting sweetness and soft texture. Ideal for cozy gatherings or as a teatime treat, this cake comes together in just an hour and is finished with a light dusting of powdered sugar for an elegant touch. Whether you're a fan of baked goods with nuanced flavors or simply love experimenting with classic ingredients, this date cake is sure to become a new favorite. Perfect for sharing and irresistibly satisfying!
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Recipe Information
Ingredients
- 200 grams pitted dates
- 250 milliliters boiling water
- 1 teaspoon baking soda
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 100 grams brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 125 milliliters buttermilk
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan, then line the bottom with parchment paper.
Place the pitted dates in a heatproof bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften the dates. After 10 minutes, mash the dates into a paste using a fork or a blender.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Gently fold in the mashed date mixture until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 50.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
