Name: Old-Fashioned Date Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1
Cuisine: American
Ingredients: 1 cup milk; 2 Tbsp lemon juice; 1 cup butter, softened; 1 cup sugar; 1 cup brown sugar; 3 cups all-purpose flour; 2 eggs; ½ tsp salt; 1 tsp baking soda; 1 cup sour milk; 1 cup chopped dates; 2 tsp flour

Jump to Recipe

This old-fashioned Date Coffee Cake is moist, tender, and topped with a buttery crumb—perfect for breakfast or brunch.

Homemade date coffee cake with chopped dates and soft tender crumb, fresh from the oven.

This post may contain affiliate links. As an amazon associate I earn from qualifying purchases at no additional cost to you.

Dates in a coffee cake?! Yessum—and I can confidently say, it is absolutely delicious. I recently started baking with dates, and they have quickly become one of those hidden gems that add natural sweetness to your favorite baked goods without relying on processed sugar. Pair that natural sweetness with a timeless, old-fashioned coffee cake fresh from the oven, and you’ve got a match that is truly melt-in-your-mouth perfection. If you ask me, there’s no better way to start the day. And yes—this cake was made to be enjoyed with a steaming cup of black coffee (or add a splash of cream if that’s your style) to perfectly balance the sweetness. P.S. This is my favorite small-batch coffee and it’s SO good!

This Date Coffee Cake is soft, tender, naturally sweet from chopped dates, and finished with a buttery crumb topping that melts into the cake as it bakes. It’s the kind of recipe that feels like home—perfect for slow mornings, holiday breakfasts, and cozy afternoons with a cup of coffee.

Here at My Colorado Kitchen, I believe in simple, dependable recipes that bring people together—where real ingredients meet everyday cooking. This is one of those recipes you’ll come back to again and again.

Looking for more brunch ideas – check these out:
– Pumpkin French Toast
– Cranberry Orange Scones
– Banana Bread French Toast
– Sourdough Bagels

Why You’ll Love This Date Coffee Cake

Soft, moist, and rich without being heavy
Sweetened naturally with chopped dates
Simple pantry ingredients
No fancy equipment required
Perfect for breakfast, brunch, or dessert
Feeds a crowd in a 9×13 pan
Freezer-friendly and make-ahead friendly

This is a true old-fashioned coffee cake—the kind your grandmother might have made, with simple ingredients and big flavor.

What Is Sour Milk and Why Is It Used?

This recipe uses homemade sour milk instead of buttermilk or sour cream. Sour milk is simply milk mixed with lemon juice (or vinegar if you don’t have lemon juice) and allowed to sit for a few minutes. The acid from the sour milk will then react with the baking soda to create a soft, tender crumb that helps the cake rise beautifully. If you’ve never used sour milk before, don’t worry—it’s easy and works perfectly in traditional baking recipes like this one, and bonus – no extra trip to the store for just buttermilk.

Ingredients for Date Coffee Cake

For the Sour Milk

1 cup whole milk – I always like to use whole milk in my baking recipes, but if you don’t have it, use what you have.
2 tablespoons lemon juice – or vinegar if you don’t have lemon juice

For the Coffee Cake Batter

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
3 cups all-purpose flour
2 eggs
½ teaspoon salt
1 teaspoon baking soda
1 cup prepared sour milk

For the Date Filling

1 cup chopped dates (I like to use the medjool dates, but whatever dates you can find are great)
2 teaspoons flour

For the Crumb Topping

1 cup reserved butter-sugar-flour mixture (taken from the main mixture) – let’s make this easy and not have to create a separate crumb.

How to Make Date Coffee Cake

Step 1: Make the Sour Milk

In a small bowl, combine the milk and lemon juice. Stir and set aside for 5–10 minutes to thicken / curdle slightly.

Step 2: Prepare the Base Mixture

In a large bowl, add:

Softened butter
Sugar
Brown sugar
Flour

Using your hands or a pastry cutter, work the mixture together until it forms a crumbly dough. Remove 1 cup of this mixture and set it aside for the topping.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together:

Eggs
Salt
Baking soda
Sour milk

Pour the wet ingredients into the remaining dry mixture and stir until just combined.

Step 4: Prepare the Dates

Chop the dates and toss them with 2 teaspoons of flour. This helps prevent them from sinking in the batter. Fold the dates gently into the batter.

Step 5: Assemble the Cake

Grease a 9×13 baking dish with butter. Spread the batter evenly into the pan. Sprinkle the reserved crumb mixture evenly over the top.

Step 6: Bake

Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly before slicing and serving.

Baking Tips for the Best Coffee Cake

Make sure your butter is fully softened for the best crumb texture.
Don’t overmix the batter once the wet ingredients are added.
Flour the dates well so they stay evenly distributed.
If the top begins to brown too quickly, loosely tent with foil during the last 10 minutes of baking.
Let the cake rest for at least 15–20 minutes before slicing for cleaner cuts.

High-Altitude Baking Tip (Colorado & Mountain Readers)

Since I bake here in Colorado Springs at just over 6,000 feet, there are certain adjustments I sometimes have to make with my cakes for high-altitude success. If you’re baking at 5,000–7,000 feet, use the adjustments below for best results with this Date Coffee Cake:

Add 2–4 tablespoons additional flour for better structure
Reduce baking soda slightly (use a scant 1 teaspoon instead of a full teaspoon)
Increase oven temperature to 365°F
Begin checking for doneness at 45–50 minutes

These small changes help prevent the cake from rising too quickly, collapsing in the center, or baking up too dry. High-altitude baking doesn’t have to be intimidating—with a few simple tweaks, you’ll get a soft, tender, bakery-perfect coffee cake every time.

How to Store Date Coffee Cake

Room Temperature: Store tightly covered for up to 2 days.
Refrigerator: Store for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight and warm slightly before serving.

Serving Ideas

Serve warm with coffee (this is my favorite coffee) or tea
Add to a brunch spread with eggs and fruit
Dust lightly with powdered sugar for a simple finish
Top with a drizzle of vanilla glaze for dessert

Frequently Asked Questions

Yes! Use 1 cup of buttermilk in place of the sour milk if you prefer.

You can use raisins or chopped dried figs, but dates give the best natural sweetness and texture.

Yes, bake in an 8×8 pan and reduce baking time to about 35–45 minutes.

Absolutely—chopped walnuts or pecans make a great addition. I would use about 1 cup.

Final Thoughts

This Old-Fashioned Date Coffee Cake is everything a classic coffee cake should be—simple, satisfying, and made for sharing. Whether it’s for a weekend breakfast, a holiday brunch, or an afternoon treat, this is one recipe that always brings everyone back for a second slice.

Don’t forget to check out the full step-by-step video on YouTube (video linked above), and be sure to leave a comment letting me know how yours turned out! Save this recipe on Pinterest, then follow me on YouTube, TikTok, and instagram @my.colorado.kitchen so you never miss a new recipe. 💛
Where real ingredients meet everyday cooking.

Don’t forget to pin this for later!

Share now!

Old-Fashioned Date Coffee Cake

Yield: 1 9x13 Pan

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This old-fashioned Date Coffee Cake is moist, tender, and topped with a buttery crumb—perfect for breakfast or brunch.

Ingredients

Sour Milk:

1 cup milk
2 Tbsp lemon juice

Batter:

1 cup butter, softened
1 cup sugar
1 cup brown sugar
3 cups all-purpose flour
2 eggs
½ tsp salt
1 tsp baking soda
1 cup sour milk

Add-Ins:

1 cup chopped dates
2 tsp flour