Medjool Date Coffee Cake

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!

Course Dessert

Cuisine American

Keyword Medjool Dates

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 3082kcal

Author sanna

Ingredients

For the Cake Topping

¼ cup butter 57 grams
¼ cup brown sugar 55 grams
12 Natural Delights Medjool Dates pitted and halved vertically

For the Cake Batter

1 ½ cup sifted all-purpose flour 188 grams
½ cup sugar 100 grams
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg lightly beaten
¾ cup buttermilk ( room temperature
¼ cup melted butter 57 grams
1 tsp vanilla extract

Instructions

For the Cake Topping

Preheat oven to 350 F. Lightly brush the sides of an 8 x 8 inches square pan with about 1 tbsp of melted butter. Melt ¼ cup butter in a microwave-safe bowl. Stir in the brown sugar to form a pourable mixture.
Pour and spread the mixture on the bottom of the square pan. Arrange the halved medjools, cut side up in straight lines at the bottom of the pan.

For 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.

Video

Notes

You can also use pitted whole dates, then slice them in half as directed in the recipe.

Nutrition