Simple coffee cake with a wonderful flavor and unique broiled topping.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
1 - 9 inch square pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.

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  • In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.

  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.

  • Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

Nutrition Facts

366 calories; protein 4.1g 8% DV; carbohydrates 53g 17% DV; fat 16.7g 26% DV; cholesterol 64.9mg 22% DV; sodium 252.5mg 10% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2003
Very moist good flavor. Wonderful topping. Good old fashioned cake like my mother used to make. Read More
(37)
45 Ratings
  • 5 star values: 38
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/27/2003
Very moist good flavor. Wonderful topping. Good old fashioned cake like my mother used to make. Read More
(37)
Rating: 5 stars
11/23/2009
This is OUTSTANDING. Fun to make with kids too! I made the recipe as directed except that I didn't have cream on hand so our topping was made with milk instead. It was delicious! The topping was starting to burn under my broiler after 1 1/2 minutes so watch it carefully. Did I mention how good this is?? It would be great with some spiced whipped cream! Read More
(22)
Rating: 5 stars
03/02/2009
Ok, I made quite a few adjustments (sorry!!!), but it was a delicious cake, and I am sure it would be amazing as written as well. I used 2 cups chopped dates and a half cup raisins. I boiled the fruit in 3/4 cup water and 3/4 cup orange juice with some cinnamon. When I added the baking soda it had a mini lava effect like a science fair project (I didn't think about the acid from the orange juice and baking soda, oops), but not enough to be a mess, and it didn't ruin the flavor. I used almond extract instead of vanilla, and I also added nuts to the cake. I messed up the topping the first time I made it (adding the cream to the hot butter wasn't pretty) so I just did a topping of butter, brown sugar, and cinnamon. Anyway, my whole family loved this recipe. They said they would buy it in a coffee shop. I didn't think it was that pretty, so if I made it for company I would increase the recipe and make it in a bundt pan, or slice it like a loaf cake and serve with sauce and whipped cream. Read More
(19)
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Rating: 5 stars
11/01/2010
My original username was LAUREL1 and this is my recipe that I posted in 2001. The orginal recipe comes from the Ukrainian Church Ladies of Holden, Alberta, Canada cookbook of my mother's when I was a little girl. It was and still is my favourite coffee cake. The original recipe calls for 1/2 cup of raisins, not 1-1/2 cups. Thank you, Corinne, for the photo. I'm tickled. Read More
(19)
Rating: 5 stars
11/06/2008
its very good Read More
(6)
Rating: 5 stars
08/25/2010
Wonderful recipe! Followed it exactly and it came out beautifully moist and rich but not overpowering (I was afraid it would be too sweet!). Was a big hit with the family and a HUGE hit with the colleagues:) Thanks for sharing! Read More
(5)
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Rating: 5 stars
05/24/2010
This is the best coffee cake I've ever had. It's very moist. Instead of the topping I used sour cream icing. Read More
(4)
Rating: 5 stars
03/01/2011
Great recipie. Very easy and effective. Am fussy baker and this is very pleasant surprise. Read More
(3)
Rating: 5 stars
11/09/2010
This cake is so easy to make and tastes great!!! Read More
(3)
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