Medjool Date and Pecan Coffee Cake Recipe by Sphinx Medjool Date Ranch & Southwest Market, Medjool Dates, Pecans, Walnuts, Recipe

Medjool Date and Pecan Coffee Cake

Penny Heetland, Scottsdale, AZ

First make Medjool Date Filling:

2 ¼ cups chopped Medjool Dates
1 cup water
2 Tbsp Sugar

Mix all in a saucepan. Cook over low heat, stirring constantly until thickened. Cool
Next, mix streusel topping:

½ cup flour
¼ cup sugar
½ cup cinnamon
¼ cup butter

Combine flour, sugar and cinnamon. Cut in butter until crumbly.

Last, prepare cake batter:

¾ cup butter
1 ½ cups sugar
3 eggs
1 tsp. vanilla
3 cups flour
1 ½ tsp Baking Soda
1 cup sour cream
1 recipe Medjool Date Filling
½ cup Chopped Walnut or Pecans
Streusel Topping

Preheat oven to 375 degrees. Grease two 9-inch round cake pans. Cream the butter & sugar. Beat in eggs until mixture is light & fluffy. Add vanilla. Combine flour and soda; add to creamed mixture alternately with sour cream. Divide batter evenly in cake pans. Spread Medjool Date filling on top of batter. Sprinkle streusel topping over Medjool Date filling and top with pecans of walnut pieces. Bake 25 to 30 minutes.

Medjool Dates

Pecans

Sphinx Date Ranch Cookbook

Enjoy the versatility of dates in these tempting recipes for breads, puddings, cakes, candies, pies and a myriad of other fantastic taste treats. It’s all in the Sphinx Date Ranch Cookbook, by Rick Heetland, 128 pages of recipes collected from customers who have shared their favorite hand-me-down date recipes.

Sphinx Date Ranch & Southwest Market
3039 N. Scottsdale Road
Scottsdale, Arizona 85251
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Fax (480) 941-1840