Coffee Walnut Date Cake
A super simple short-cut bundt cake recipe, featuring coffee-soaked dates, crunchy walnuts, butterscotch flavor, and strongly-brewed coffee! With a sweet coffee glaze to top it off, this Coffee Walnut Date Cake begs to accompany a latte or coffee beverage!
- 10 oz. chopped dates
- 1 1/4 cup strongly brewed hot coffee
- 1 box white or vanilla cake mix
- 3.4 oz. box instant butterscotch pudding mix
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp. vanilla
- 1 cup chopped walnuts
- 1/4 cup strongly brewed coffee
- 1 tsp. vanilla
- 1 tsp. instant coffee granules, or 1/2 packet Starbucks Via
- 4 tbsp. melted butter
- 3 cups powdered sugar
In a medium bowl, combine dates and coffee.
Set aside for about 10 minutes, and meanwhile, prepare other ingredients.
In a large bowl, combine cake mix, pudding mix, oil, eggs, and vanilla.
Add the date and coffee mixture to the cake mix mixture.
Fold in walnuts.
Pour batter into a greased bundt pan.
Bake at 325 for 40-50 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
Remove from heat, and cool in pan for 10 minutes before inverting onto a serving plate. Do not cool completely in pan - cake will stick.
In a medium bowl, combine the coffee, vanilla, and coffee granules.
Stir until coffee granules are dissolved.
Whisk in butter and powdered sugar until glaze is smooth.
Drizzle glaze over cake. Cut and serve.