|Julian's Walnut Date Bundt Coffee Cake|
|Loaded with Dates and Nuts|
This is a perfect recipe to use up dates and nuts that were perhaps left over from cookie baking. You can substitute walnuts for other nuts if you have them on hand, although a soft nut similar to a walnut is preferred. Raisins, dried figs or prunes could also be subsituted for the dates is that's what you are trying to use.
|Chopped dates, soda and butter.|
4 tablespoons butter
2 teaspoons baking soda
1 cup boiling water
1 teaspoon vanilla
1 cup white granulated sugar
pinch of salt
2 cups all purpose flour
1 egg, room temperature
1 cup chopped walnuts
Place dates into a large bowl with baking soda and 2 tablespoons of butter. Pour boiling water over dates, butter, and soda and stir to combine. Set aside.
Using remaining softened butter, butter and lightly flour a large bundt pan, being sure to coat the center cone. Tap out excess flour so no large clumps appear in the pan. Pre-heat oven to 350F degrees.
Stir the egg/vanilla mixture into the large bowl with the date mixture. Gradually stir in the flour mixture until well combined. Fold in the nuts. Transfer to prepared bundt pan and bake 45 minutes, or until a pick comes out clean. For individual mini-bundt cakes, baking will only take 30 or so minutes. Use the pick to determine when baking is complete.
|Ready for the oven.|