Moist and chewy buttery cake adorned with plump and tasty Medjools, this Medjool Date Coffee Cake is such an easy but delicious dessert to make for the holidays! This post is brought to you by Natural Delights Medjool Dates. I genuinely love this product and I am always happy to partner with them.
Don’t you just love the cozy holiday season? I love how the cold weather entices me to whip something up in the kitchen and then let the aroma of baking fill the house with such a sweet smell.
If you are already in holiday baking mode, you should really try this Medjool Date Coffee Cake. Not only is it very simple, the Medjools add amazing flavor and texture.
You know how much I love Natural Delights Medjool Dates. They are plump, tasty and nutritious. I love snacking on them whether in a sweet or savory pairing.
I just can’t get enough of the smooth, chewy texture and the natural sweetness. Natural Delights also have some wholesome and fulfilling ready-to-eat snacks made with simple ingredients. Check out the Cacao Pecan. It is so good, and so good for you!
Last year, this Cinnamon Loaf Bread with Medjool Date Filling was such a hit. And now this Coffee Cake is another great addition to your holiday desserts.
What’s To Love About this Medjool Dates Coffee Cake
- It is very easy to whip up and requires simple ingredients. Just have Medjools on hand (any Natural Delights plain variety), and some pantry basics and you are good to go!
- They are topped with nutritious Medjool dates. It pretty much gives the cake its flavor and texture.
- Natural Delight Medjool Dates is one of my favorite ingredients to bake with. You can find them in a local store near you. They are available all year round in the produce section.
- This coffee cake is easily cut into bars, making them perfect for holiday gatherings and parties.
Let’s Make it!
Make the Topping.
This is basically an upside down cake so you will start with making the topping. Melt the butter in the microwave, then stir in the brown sugar.
Pour and spread this mixture in the bottom of a 8 inch square pan. Arrange the pitted and halved Medjool dates in a straight line in the bottom of the pan.
Make the Cake Batter.
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda and salt.
Add the buttermilk, egg, melted butter and vanilla to the mixing bowl. Using a rubber spatula, gently mix the ingredients just until everything is combined. Do not over-mix.
Spoon the batter in dollops over the Medjool dates in the pan, then use an angled spatula to even it out.
Bake the coffee cake at 350 F for 30 minutes, or until a toothpick inserted at the center of the cake comes out clean.
Let the cake cool slightly in the pan. Run a knife along the edges of the cake and turn the cake over on a serving plate.
Storing the Cake
To store leftovers, keep the cake in a container with a tight lid and keep at rom temperature for up to 3 days.
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