Date Nut Bread Streusel Crumb Cake

Serves 8 · 20 min prep · 35 min cook

Ingredients

• 4 cups cubed (about half a loaf) date nut bread
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 2 tbsp powdered sugar

Instructions

1. 1Preheat the oven to 350°F and grease a 9-inch square baking pan, then line the bottom with parchment for easy lift-out.
2. 2Pulse the date nut bread cubes in a food processor until you have coarse, even crumbs the size of small peas; set aside these crumbs for the streusel.
3. 3In a medium bowl whisk together the flour, both sugars, baking powder, cinnamon, and salt until no streaks remain.
4. 4Stir the melted butter, egg, milk, and vanilla into the dry mixture just until a thick, slightly lumpy batter forms; do not overmix.
5. 5Fold the remaining date nut bread crumbs gently into the batter so pockets of date sweetness stay intact.
6. 6Spread the batter evenly into the prepared pan and smooth the top with an offset spatula.
7. 7Toss the reserved bread crumbs with the chopped pecans and a spoonful of the leftover dry sugar mix if any remains, then scatter this streusel generously over the batter.
8. 8Bake 32 to 38 minutes until the center springs back when lightly pressed and a toothpick comes out clean with a few moist crumbs.
9. 9Cool in the pan on a wire rack for 20 minutes, dust with powdered sugar through a fine sieve, then cut into squares and serve slightly warm or at room temperature.