Date nut crumble coffee cake

Date nut crumble coffee cake is a delectable coffee cake layered with a brown sugar streusel and combined with a date and pecan filling.

Baked in a tube pan (bundt) and served warm, this coffee cake has a memorable flavor and texture that’s sure to become a family favorite.
Date nut crumble coffee cake recipe
Streusel ingredients

Date nut crumble coffee cake2-1/2 cups White Lily Enriched Bleached All-Purpose Flour
1 tablespoon ground cinnamon
1 1/2 cups firmly packed light brown sugar
1/2 teaspoon salt
1 cup unsalted butter, softened and sliced
1/2 cup chopped pecans

Filling ingredients

1 cup chopped dates
1/4 cup orange juice
1/2 cup chopped pecans

Cake ingredients

2-3/4 cups White Lily Enriched Bleached All-Purpose Flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Directions
  1. Heat oven to 350 F. (325 F, if using dark metal pan). Spray 10-inch tube pan with no-stick cooking spray. Combine 2 1/2 cups flour, 1 tablespoon cinnamon, brown sugar and 1/2 teaspoon salt in large bowl. Cut 1 cup butter into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs.
  2. Combine dates and orange juice in medium saucepan. Bring to a boil and stir until juice is absorbed. Remove from heat. Stir in 1/2 cup pecans. Cool.
  3. Whisk together 2-3/4 cups flour, 1 tablespoon cinnamon, baking powder, baking soda and 1/4 teaspoon salt in medium bowl. Beat 3/4 cup butter and granulated sugar in large bowl with an electric mixer at medium high speed until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Add flour mixture alternately with sour cream at medium speed, just until blended.
  4. Spoon half the batter into prepared pan, spreading to edges of pan. Top with half the streusel. Spoon date mixture over streusel. Add remaining batter, spreading to edges of pan. Stir 1/2 cup pecans into remaining streusel. Sprinkle over top of batter.
  5. Bake 1 1/2 hours (1 hour and 10 minutes for dark metal pans) or until wooden skewer or long knife inserted into cake comes out clean. Cool in pan on wire rack for 20 minutes. Loosen inner and outer edges of cake from pan with thin knife. Remove from pan. Slice and serve warm.
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Makes 12 servings



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