Name: Orange and Date Jam Coffee Crumble Cake
Ingredients: 2 cups Pitted California Dates, sliced lengthwise; 4 cups Water; 1/4 cup Honey; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 1/2 tsp Kosher salt; 1 3/4 cup All-purpose flour; 1 1/4 tsp Baking powder; 1 tsp Ground cinnamon; 3/4 tsp Kosher salt; 1/4 cup Sour cream, room temperature; 1/4 cup Orange juice; 1 tsp Vanilla extract; 1/2 cup Unsalted butter, room temperature; 1 cup Granulated sugar; 2 packed tsp Freshly grated orange zest; 2 Large eggs, room temperature; 2/3 cup All-purpose flour; 1/4 cup Lightly packed light brown sugar; 1/2 tsp Ground cinnamon; 1/2 tsp Kosher salt; 5 tbsp Unsalted butter, cut into pieces, room temperature

Instructions

Add dates to a large saucepan. Pour water over dates. Bring mixture to a boil, then reduce to a simmer. Simmer for 10-15 minutes.

Drain the dates, reserving 1/3 cup liquid. Place dates in a food processor or blender, along with 2 tablespoons reserved date liquid, honey, vanilla, cinnamon, and salt. Process mixture until no longer chunky and texture resembles spreadable jam. If mixture is too thick, add more date liquid, 1 tablespoon at a time, until spreadable, jammy consistency. Set aside.

Generously butter the bottom and sides of an 8 x 8-inch glass baking pan. Set aside.

In a large mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

In a small mixing bowl, whisk together sour cream, orange juice, and vanilla. Set aside.

In the bowl of an electric mixer fitter with the paddle attachment, cream butter, sugar, and zest on medium-high until light and fluffy, 2-3 minutes. Add eggs, one at a time, mixing well after each. Scrape down sides of bowl as needed to ensure everything is evenly mixed.

Add about 1/3 of the flour mixture and mix on low to combine. Add half of the sour cream mixture and mix on low to combine. Add the remaining flour mixture in 2 additions, alternating with remaining half of the sour cream mixture. Scrape down the sides of the bowl and mix on low to ensure no flour pockets remain.

Scrape half of batter into the prepared pan and smooth into an even layer. Add half of the date jam and spread into a relatively even layer. Spread remaining batter over the jam, followed by an even layer of the remaining jam.

In a medium mixing bowl, add flour, light brown sugar, cinnamon, and salt; whisk to combine. Add butter pieces and toss to coat. Using fingers, work the butter into the dry ingredients until butter is evenly dispersed and mixture resembles damp sand, holding together when squeezed.

Sprinkle crumb mixture evenly over coffee cake. Bake for 50-60 minutes or until a toothpick inserted into the center yields no wet batter (crumbs or jam on the toothpick is fine).

Let cake cool completely on a wire rack. Cut into squares and serve.

Orange and Date Jam Coffee Crumble Cake