Date and Walnut Bundt

Ingredients

• 1⅓ cups (204 g) all-purpose flour
• ½ cup (68 g) whole-wheat flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 16 tablespoons (226 g) unsalted butter, at room temperature
• 3 oz (85 g) full-fat cream cheese, at room temperature
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• 4 large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup (145 g) soft pitted dates, snipped or coarsely chopped
• 1 cup (120 g) walnuts, preferably toasted and coarsely chopped
• Baker’s spray and granulated sugar, for preparing the pan

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat the inside of a 10-cup Bundt pan with baker’s spray, sprinkle it with granulated sugar, and tap out the excess. Alternatively, butter and flour the pan.
2. If the dates are firm or dry, cover them with very hot water for 10 minutes. Drain thoroughly, pat dry, remove the pits if necessary, and snip or chop into small pieces.
3. Whisk the all-purpose flour, whole-wheat flour, baking powder, and salt together in a medium bowl.
4. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and cream cheese on medium speed for about 4 minutes, until pale and very creamy. Scrape the bowl as needed.
5. Add the granulated sugar and brown sugar and beat for another 4 minutes on medium speed, until light and fluffy.
6. Add the eggs one at a time, beating for about 1 minute after each addition. Mix in the vanilla and almond extracts. The mixture may look slightly curdled; it will smooth out with the flour.
7. Add the flour mixture and pulse the mixer on and off to begin incorporating it. Mix on low only until the dry ingredients almost disappear.
8. Fold in the chopped dates and toasted walnuts with a flexible spatula, scraping the bottom of the bowl and stopping as soon as the batter is evenly mixed.
9. Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden, springs back lightly, and a long tester inserted in the center comes out clean.
10. Cool in the pan on a rack for 10 minutes. Carefully invert the cake onto the rack and let it cool completely before slicing.