Medjool dates are grown and harvested here in California and right now they are so plump and beautiful, and loaded with natural sweetness. These mini date bundt cakes are lightly sweet with a soft crumb, yet firm enough to hold up to a dunk in the cinnamon glaze. Fresh dates are the key to this great cake, and soaking them in a bit of hot milk beforehand, turns this hole fruit into a sweet puree to make a luscious batter.
Sometimes when you say “date cake,” people think of sticky toffee pudding, which is great, but that’s not what I’m creating here. This date cake is tender with depth of flavor coming from the combination of dark brown sugar and the fresh dates. It’s a miniature version of a full bundt cake, but sized individually for a perfect ending to dinnertime, holiday gatherings, or to give-away to family and friends.
10 ounces medjool or other fresh pitted dates, about 1 1/2 cups
1 cup whole milk
7 tablespoons butter, softened
1/4 cup dark brown sugar
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups powdered sugar
1 1/2 teaspoons cinnamon
1/2 cup whole milk
1 tablespoon cream
(Makes 6 Mini Cakes)
- Preheat oven to 350 degrees. Grease pan with cooking spray or oil, set aside.
- In a small bowl, add dates. Microwave milk in a glass measuring cup on high for 1 1/2 minutes. Remove and pour over dates. Let sit for 10 minutes, then stir with a fork – mashing while you stir until a soft chunky puree.
- In a stand mixer or large bowl, add butter and dark brown sugar. Cream together for 3 minutes. Scrape down sides and add eggs. Mix for 2 minutes, then add date puree.
- Whisk together flour, baking powder, cinnamon, baking soda and salt. With mixer on low, add dry ingredients. Continue to mix until batter just begins to come together. Remove bowl and mix by hand until completely incorporated.
- Spoon into mini bundt pan (you can use a muffin pan and make 12 cakes, just reduce baking time by 8-10 minutes). Bake for 28-32 minutes or until a toothpick comes clean.
- Remove and let cool for 10 minutes. Loosen edges of cakes with a knife and invert on a wire rack or board.
- Whisk together Glaze ingredients and drizzle over top or dunk cakes. Serve immediately or store covered at room temperature. Enjoy!