Cinnamon, brown sugar and dates make a sweet irresistible layer in this moist coffeecake. To save time in the morning, prepare the night before and refrigerate unbaked. Bake in the morning and serve warm.
Breakfast Date Cake
3/4 cup Sun-Maid Chopped Dates
1/2 cup packed brown sugar
1/2 cup chopped walnuts, optional
1-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened (“Mom” prefers organic)
2 large eggs (“Mom” prefers cage-free)
1 cup buttermilk (“Mom” prefers low-fat buttermilk)
PREHEAT oven to 350 F. Coat a 9×9-inch baking pan with cooking spray.
COMBINE dates, brown sugar, walnuts, 1/2 teaspoon cinnamon, and nutmeg in a small bowl. Set aside.
COMBINE flour, 1 teaspoon cinnamon, baking soda and salt in a separate bowl. Set aside.
BEAT sugar and butter in a large bowl with electric mixer until fluffy. Add eggs and beat until light and creamy, about 3 minutes.
ADD flour mixture alternately with buttermilk, mixing on low speed just until batter blended.
SPREAD one half of the batter in prepared pan. Top with one half of the date mixture. Spread remaining batter over dates and sprinkle remaining date mixture on top. Bake immediately or cover and refrigerate overnight.
BAKE for 40 to 45 minutes or until deep golden brown and pick inserted in center comes out clean. (If refrigerated, bake uncovered 45 to 50 minutes.) Cool 15 minutes. Serve warm or room temperature.
Makes 9 to 12 servings.
*Recipe and image courtesy of Sun-Maid.*