This Sticky Coffee Loaf Cake is the ultimate bake for autumn, combining sweet dates, warming Camp and a rich, buttery sauce that soaks into every slice. Moist and full of flavour, it’s a comforting treat to enjoy with a mug of coffee or tea on a chilly afternoon. Drizzle with extra sauce and pair with a scoop of ice cream for an indulgent dessert, or serve simply sliced for a rustic autumn teatime. With its deep caramel tones and hearty texture, this loaf cake is the perfect way to bring warmth to your autumn gatherings.
Ingredients
For the cake:
175g pitted dates, chopped
2 tbsp Camp Chicory & Coffee Essence
1 tsp bicarbonate of soda
75g butter, softened
150g caster sugar
2 large eggs
175g self-raising flour
For the coffee sauce:
3 tbsp Camp Chicory & Coffee Essence
175g light brown soft sugar
100g butter
150ml double cream
Preparation
Step 1
Preheat the oven to 180 °C, gas mark 4. Grease and line a 900g loaf tin.
Step 2
Put the chopped dates in a small bowl and pour over 175ml boiling water, add in the Camp and bicarbonate of soda and set aside while you prepare the cake.
Step 3
Whisk the butter and sugar together in a large bowl until pale and fluffy. Whisk in the eggs, 1 at a time. Sift in the flour and gently fold in, then add in the dates with the liquid and fold in until just combined. Pour into the prepared tin and bake for 45-50 minutes until a skewer comes out clean.
Step 4
While the cake is cooking, place all the sauce ingredients in a small saucepan and heat gently until the sugar has dissolved, bring to the boil, stirring, then allow to cool.
Step 5
When the cake comes out of the oven, prick the top of the cake with a skewer. Spoon 4-5 tablespoons of sauce over the top and allow it to cool in the tin before turning it out.
Step 6
Slice and serve with extra sauce drizzled over.
Cooks tip!
Great served with a scoop of vanilla ice cream.