I’m just popping in to share a quick coffee cake recipe with you! I’ve been a little MIA lately, due to a nasty cold/respiratory infection that left me craving all things potato and not able to bake (who wants to eat cookies that have been coughed on? Not me!). Luckily, I had this batter in the fridge waiting to be baked before I got sick, leaving me with a perfect cake to serve to my parents when they came to visit last weekend. I didn’t have time or energy to style these photos, so here’s a couple of more ‘real life’ pictures of this lovely cake.
The date caramel sauce was perfect with the spiced cake, but a simple powdered sugar/milk frosting would be wonderful as well! I’m also thinking I could slather on some peanut butter and keep eating this for breakfast, who is with me?! I’ll be back later in the week or next week with more recipes (I super unprepared, no Easter recipes,eek!), but until then, thanks for sticking with me and waiting!
The date caramel sauce can be made way in advance. I usually have a jar of it hanging out in my fridge and almost always pour it over oatmeal, cakes, ice cream, etc. Make a double batch and keep it on hand!
Adapted from the Joy The Baker cookbook.
Spiced Coffee Cake with Date Caramel Sauce
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1/3 cup date paste or applesauce
- 1 1/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon of a combination of baking spice allspice, ground cloves
- 1 teaspoon lemon zest
- 1 teaspoon apple cider vinegar
- 3/4 cup non-dairy milk
- Date Caramel Sauce:
- 8-10 dates
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
For the cake:
Preheat oven to 350 degrees F. Grease a round cake pan or bundt pan and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, sugar, and spices. Stir in the date paste or applesauce, lemon zest, apple cider vinegar, and non-dairy milk. Stir together until all dry ingredients are incorporated. Pour batter into the greased, prepared pan. Bake for 30-35 mintues, or until toothpick inserted into the middle comes out clean. Let cool on a cooling rack until cake lifts away from the pan easily.
Store, covered at room temperature for up to 5 days.
To make the date caramel sauce:
Combine dates, milk, and vanilla in the bowl of a food processor. Process until smooth and creamy, adding more milk if necessary. Store refrigerated until ready to use.