¾ cup butter
1/3 cup brewed medium roast coffee
1 cup brown sugar
½ cup dates cut into small pieces
½ cup whole pecans
½ cup sugar
2 eggs
1 cup baking flour
1 ½ tsp baking powder
1/3 cup whole milk
½ tsp vanilla extract
Preheat oven to 350 degrees
Combine ½ cup butter with brown sugar and coffee
Mix until smooth and creamy
Pour mixture into 8x8 square cake pan
Place dates and pecans in alternating circles around bottom of pan
In separate bowl, cream together remainder of butter, sugar and eggs
Add dry ingredients and vanilla, mix thoroughly
Slowly add milk mixing until batter is smooth and consistent
Pour batter over pecan and date glaze, leveling throughout pan
Bake 40-45 minutes
Immediately flip pan onto serving tray, but wait 5 minutes to remove
pan
Serve with whipped cream garnish with pecans