Norwegian Date Coffee Cake
Indulge in the cozy flavors of a Norwegian Date Coffee Cake, a sweet treat that blends tender, caramelized dates with a hint of warm cardamom and cinnamon. This irresistible dessert features a moist, nut-studded cake base topped with a buttery cinnamon crumb, making it perfect for coffee breaks, brunch gatherings, or an after-dinner dessert. The recipe combines old-world charm with modern ease, thanks to a simple method that uses simmered dates for natural sweetness and a crumbly topping that adds texture and depth. Serve it warm or at room temperature, paired with a cup of freshly brewed coffee for an authentic Scandinavian-inspired experience. This crowd-pleaser is both comforting and elegant, a must-try for anyone seeking a delightful twist on traditional coffee cake.
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Recipe Information
Ingredients
- 250 grams Pitted dates
- 240 ml Water
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar (light or dark)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 100 grams Chopped walnuts or pecans
- 65 grams All-purpose flour (for crumb topping)
- 50 grams Brown sugar (for crumb topping)
- 30 grams Unsalted butter (cold, for crumb topping)
- 0.5 teaspoon Ground cinnamon (for crumb topping)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 23 cm (9-inch) round or square baking pan, or line it with parchment paper.
Place the pitted dates and water in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes until the dates are soft and the mixture becomes thick. Remove from heat and let it cool slightly.
In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground cardamom.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold the cooled date mixture and chopped walnuts or pecans into the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
To make the crumb topping, mix the flour, brown sugar, cold butter, and ground cinnamon in a bowl. Use your fingers or a fork to combine until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 52.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 283 mg | 6% | |
*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.
