Deluxe Date Coffee Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.
• Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.
• Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Steps:

• Make the topping: Line a baking sheet with parchment paper. In a medium bowl, stir together the walnuts, pecans, flour, granulated and brown sugars, cinnamon, and salt. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• Preheat the oven to 350 F. Use butter to thoroughly grease the bottom and sides of a 9-inch round baking pan.
• Make the cake batter: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar together, on medium-high, scraping down the sides from time to time, for 8 minutes. Lower the speed and add the eggs, one by one, taking care that the first egg is thoroughly integrated before adding the second.
• Sift together the flour, baking powder, and baking soda. In a separate bowl, whisk together the salt, sour cream, and yogurt until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream mixture. When all has been mixed in, give the sides and the bottom of the bowl a good scrape and blend to make sure the batter is thoroughly combined. Transfer the batter to the greased baking pan and tap it lightly on the sides so it falls evenly in the pan and to remove any air bubbles. Liberally sprinkle the cake with all of the topping.
• Bake the cake: Bake until a cake tester or small knife inserted in the center comes out clean, 55 to 60 minutes. Allow the cake to cool for at least 15 minutes before slicing and serving. Once cool, the cake will keep, covered, for up to 3 days.

Steps:

• 1. In small bowl, combine brown sugar, 1 tablespoon flour, cinnamon, margarine, nuts and dates. Mix well. Set aside for topping.2. Stir together the 1 1/4 cups flour, baking powder and salt. Stir in KELLOGG'S ALL-BRAN cereal. Set aside.3. In large mixing bowl, beat together shortening and granulated sugar until light and fluffy. Add egg, vanilla and milk. Beat well. Add flour mixture, stirring only until combined.4. Spread half of batter in 8 x 8 x 2-inch pan coated with cooking spray. Reserving 1/2 cup for top, crumble date mixture evenly over batter. Carefully spread the remaining batter over date mixture. Sprinkle reserved date mixture evenly over top.5. Bake at 350°F about 45 minutes or until wooden pick inserted near center comes out clean. Cool slightly and cut in squares. Serve warm or cold.