Date Nut Crumble Coffee Cake

Prep Time:
15 min
Cook Time:
1 hr 30 min
Total Time:
2 hr
16 servings


  • Crisco® Original No-Stick Cooking Spray


  • 2 1/2 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened and sliced
  • 1/2 cup chopped pecans


  • 1 cup chopped dates
  • 1/4 cup orange juice
  • 1/2 cup chopped pecans


  • 2 3/4 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream


  1. HEAT oven to 350ºF. (325ºF, if using dark metal pan). Spray 10-inch tube pan with no-stick cooking spray. Combine 2 1/2 cups flour, 1 tablespoon cinnamon, brown sugar and 1/2 teaspoon salt in large bowl. Cut 1 cup butter into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs.
  2. COMBINE dates and orange juice in medium saucepan. Bring to a boil and stir until juice is absorbed. Remove from heat. Stir in 1/2 cup pecans. Cool.
  3. WHISK together 2 3/4 cups of flour, 1 tablespoon cinnamon, baking powder, baking soda and 1/4 teaspoon salt in medium bowl. Beat 3/4 cup butter and granulated sugar in large bowl with an electric mixer at medium high speed until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Add flour mixture alternately with sour cream at medium speed, just until blended.
  4. SPOON half the batter into prepared pan, spreading to edges of pan. Top with half the streusel. Spoon date mixture over streusel. Add remaining batter, spreading to edges of pan. Stir 1/2 cup pecans into remaining streusel. Sprinkle over top of batter.
  5. BAKE 1 1/2 hours (1 hour and 10 minutes for dark metal pans) or until wooden skewer or long knife inserted into cake comes out clean. Cool in pan on wire rack for 20 minutes. Loosen inner and outer edges of cake from pan with thin knife. Remove from pan. Slice and serve warm.


Serving Size (1 slice, 1/16 of cake), Calories 590 (Calories from Fat 260), Total Fat 29g (Saturated Fat 15g, Trans Fat 0.5g), Cholesterol 95mg, Sodium 250mg, Total Carbohydrate 78g (Dietary Fiber 3g, Sugars 44g), Protein 7g; Percent Daily Value*: Vitamin A 15%, Vitamin C 2%, Calcium 8%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.