This Medjool Date Coffee Cake is my favorite excuse to eat dessert for breakfast! It's moist, dense, and perfectly sweet with a Medjool date and brown sugar filling and a crumbly streusel topping!
3cupsMedjool Dates(pitted and chopped) about 375 grams or 28 dates
1 ¼cupswater
2tablespoonsbrown sugar
2tablespoonslemon juice
¾teaspoonbaking soda
Coffee Cake
1cupplain Greek yogurt
1cupbrown sugar(packed)
½cupcanola oil
2eggs
1teaspoonvanilla extract
2cupsall purpose flour(fluffed and spooned into the cup - 260 grams)
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
Streusel
1¼cupall purpose flour
¾cupbrown sugar(packed)
½cupmelted salted butter
Instructions
Medjool Date Filling
Combine dates, water, brown sugar, lemon juice and baking soda in a medium pot.
Bring to a boil over medium-high heat, then reduce to medium-low and cook on a low boil until tender. Mash with a potato masher and set aside to cool slightly.
Coffee Cake
Lightly grease a 9x13" pan (line with parchment paper if desired -- this just ensures it can be removed easily). Preheat oven to 350 degrees F.
In a large bowl, whisk together yogurt, brown sugar and oil.
Add eggs and vanilla and whisk until smooth.
Add flour, baking powder, baking soda and salt and whisk just until combined.
Spread half of coffee cake batter into prepared pan.
Spread cooled date filling over the batter and top with remaining batter. Leave a little space at the edge to prevent the filling from running out and try to seal the filling between the bottom and top layers of batter. The batter is thick and can be a little tricky to spread evenly, but do your best! Even if it's not perfect it will still be delicious.
Streusel
In a medium bowl, stir together flour, brown sugar and melted butter until crumbly (it will become more crumbly as the butter cools).
Sprinkle evenly over cake.
Bake for about 60 minutes (you may need a few minutes more or less depending on the temperature of your oven, size and type of pan), until the center is completely set and a toothpick comes out with moist crumbs. Cover with foil for the last 20 minutes if the top browns too quickly.
Remove from the oven and let cool for at least 15 minutes before serving. For clean slices, letting set for a day in the fridge is best.
Notes
Storage:Leftover coffee cake will last at room temperature for 1-2 days, in the fridge for up to 1 week, or in the freezer for 2-3 months. To enjoy again, thaw in the fridge or at room temperature if frozen, then serve at room temperature or warm in the microwave or oven until heated through.