Best 6 Beer And Date Coffee Cake Recipes

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Discover the perfect blend of sweet and malty flavors in this tantalizing "Beer and Date Coffee Cake" recipe. With a moist and tender crumb, this cake is elevated by the unique combination of beer and dates, resulting in a rich and complex taste. The subtle bitterness of the beer balances the sweetness of the dates, creating a harmonious flavor profile that will delight your taste buds. Whether you're a coffee enthusiast or simply seeking a unique baking experience, this recipe promises to deliver a delectable treat that will leave you craving more.

Here are our top 6 tried and tested recipes!

DATE COFFEE CAKE



Date Coffee Cake image

This is a good cake with somewhat moist texture. It is not too sweet but has a unique taste. Serve with ice cream or as you wish.

Provided by NuwanthikaR

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 55m

Yield 16

Number Of Ingredients 11

1 (8 ounce) package dried pitted dates, diced
2 teaspoons baking soda, divided
⅓ cup boiling water
3 cups whole wheat flour
2 teaspoons instant coffee
2 teaspoons milk powder
2 tablespoons boiling water
1 ¾ cups white sugar
1 cup margarine
1 ½ tablespoons margarine
4 large eggs

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.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 49.3 g, Cholesterol 46.5 mg, Fat 13.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 322.6 mg, Sugar 31.3 g

GERMAN BEER COFFEE CAKE OVER A 100 YEAR OLD RECIPE RECIPE



German Beer Coffee Cake Over a 100 year old recipe Recipe image

Provided by BobLongo

Number Of Ingredients 12

3 c flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp each allspice and ground cloves
2 c chopped dates
1 c chopped walnuts
1 c butter, softened
2 c packed dark brown sugar
3 eggs
2 c beer
powdered sugar optional
rum butter spread optional

Steps:

  • Cook time: 1 Hr 15 Min Prep time: 15 Min Serves: 18 slices 1. Mix first 4 items in a bowl, set aside. Then Combine dates and nuts,stir in small amount of flour mixture to coat,set aside. In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture alternately with beer, blending well. Stir in dates and nuts. Pour into a well-greased and floured 12 cup fluted tube pan. Bake in a pre-heated 350 oven. 1 hour and 15 minutes. Cool in the pan 10 minutes. then turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving. Sprinkle with powdered sugar. 2. Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.

BRAIDED DATE COFFEE CAKE



Braided Date Coffee Cake image

"At Christmas, I decorate these braids with candied cherries and pecans," relates Muriel Lerdal, Humboldt, Iowa.

Provided by Taste of Home

Time 1h

Yield 3 loaves.

Number Of Ingredients 20

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup sugar
1/2 cup warm milk (110° to 115°)
1/4 cup vegetable oil
1-1/2 teaspoons salt
2 eggs
4 to 4-1/2 cups all-purpose flour
FILLING:
1 cup chopped dates
2/3 cups water
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon lemon juice
1/2 cup apricot preserves
ICING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
2 tablespoons boiling water
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool. , Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15x6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle. , On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids.

Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 139mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

NORWEGIAN DATE COFFEE CAKE



Norwegian Date Coffee Cake image

My suggestion if you need to bring a SUCCESS CAKE, or a Sunday dinner dessert. We love this one, and make it over and over again.

Provided by Scandigirl

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup chopped dates
3 tablespoons cream sherry
1/2 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1 cup granulated sugar
1/4 cup butter, softened
1 egg
1 (8 ounce) carton sour cream
1 tablespoon cream sherry
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons butter
2 tablespoons water
1/4 cup sugar
2 tablespoons sherry wine

Steps:

  • In a small bowl combine dates and the 3 tablespoons of sherry.
  • Cover and let stand for 10 minutes.
  • In another small bowl combine pecans, brown sugar, the 1/4 cup granulated sugar, cinnamon, and the 1 tablespoon butter.
  • Stir in date mixture.
  • Set aside.
  • In a bowl beat the 1 cup granulated sugar, the 1/4 cup butter, and egg with an electric mixer till smooth.
  • Beat in sour cream and the 1 tablespoon sherry.
  • Combine flour, baking soda, baking powder, and salt; add to sour cream mixture.
  • Beat till well combined.
  • In a greased 8x8x2-inch baking pan spread half the sour cream batter.
  • Top with half the date mixture.
  • Top with remaining batter, then date mixture.
  • Bake in a 375 degree F oven for 40 to 45 minutes or till toothpick inserted near center comes out clean.
  • To prevent overbrowning, cover cake with foil for last 15 minutes of baking.
  • Cool slightly.
  • Sherry Glaze: In a saucepan combine 2 tablespoons butter, 2 tablespoons water, and 1/4 cup sugar.
  • Cook and stir till bubbly.
  • Reduce heat; simmer for 5 minutes.
  • Remove from heat; stir in 2 tablespoons sherry.
  • Drizzle glaze over coffee cake.

Nutrition Facts : Calories 375, Fat 14.8, SaturatedFat 7.3, Cholesterol 44.2, Sodium 397.1, Carbohydrate 55.2, Fiber 1.7, Sugar 36.3, Protein 4

COFFEE DATE BREAD



Coffee Date Bread image

A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast.

Provided by MOMZRIGHT

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

1 cup chopped pitted dates
1 teaspoon baking soda
1 cup strong brewed coffee
2 tablespoons butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon salt
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
  • Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
  • In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
  • Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 58.7 g, Cholesterol 30.9 mg, Fat 13.5 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 478.7 mg, Sugar 37.3 g

BEER AND DATE COFFEE CAKE



Beer and Date Coffee Cake image

I thought this cake was very good, but then, I'm a date-lover. The cake is spicy, though not overpowering in my opinion. The texture of the cake is fairly light. Credit goes to the Encyclopedia of Creative Cooking.

Provided by mianbao

Categories     Breads

Time 1h35m

Yield 1 10inch 12cup tube pan

Number Of Ingredients 13

16 ounces brown sugar (2 cups packed)
8 ounces butter, softened
2 eggs
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
12 ounces all-purpose flour (3 cups sifted)
2 teaspoons baking soda
1/2 teaspoon salt
4 ounces chopped pecans or 4 ounces walnuts (1 cup)
1 lb chopped dates (about 2 cups)
2 cups dark beer
powdered sugar

Steps:

  • Grease a 10-inch tube pan; line with waxed paper and grease again.
  • If you don't line the pan, you may never get the cake out.
  • Beat brown sugar and butter together well.
  • Add the eggs, beating well after each one.
  • Sift cinnamon, allspice, cloves, flour, baking soda and salt together.
  • Use a small amount of the flour mixture to dust the walnuts and dates.
  • Add remaining flour mixture to the creamed mixture, alternately with the beer, blending well after each addition.
  • Stir in the walnuts and dates.
  • Spoon batter into prepared pan.
  • Bake in preheated 350º oven for 1¼ hours or until cake tester comes out clean.
  • Let stand 10 minutes, invert onto a wire rack; carefully peel off paper.
  • Sprinkle with powdered sugar and place on a serving plate.

Tips:

  • Use ripe dates. Softer dates are easier to work with and will blend more smoothly into the batter.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Don't overbake the cake. A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.
  • Serve the cake with your favorite toppings. Some popular options include whipped cream, ice cream, or fresh fruit.

Conclusion:

This beer and date coffee cake is a delicious and unique treat that is perfect for any occasion. The combination of beer, dates, and coffee creates a moist and flavorful cake that is sure to please everyone. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.

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