Some cakes come along and just simply take your breath away with how good they taste. This is one of them. I adapted this recipe from Martha Stewart and made some of my own changes.
The cake is made with dates and a surprising addition of strong coffee. The buttery toffee sauce is a scrumptious addition when poured over hot.
I use Bahari dates which taste like caramel. If you can’t find them you can use Medjool dates.
Just try to stop yourself from eating the whole thing or least half. A perfect Fall dessert or anytime really.
Other recipes you would love:
Sticky Date Cake with Toffee Sauce
- October 15, 2018
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- For the Cake
- 6 tablespoons unsalted butter at room temp, plus a little more for the pan
- 2 cups AP flour
- 16 ounces Bahari dates pitted and chopped (about 2 cups)
- 1 1/2 cups strong very hot brewed coffee
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp course salt
- 3/4 cup lightly packed muscovado sugar
- 2 large eggs at room temp
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1/4 tsp fresh ground nutmeg
- Toffee Sauce
- 1 stick unsalted butter
- 1 cup lightly packed mascovado sugar
- 3/4 cup heavy cream
- 1 tsp vanilla bean paste
- Step 1
- Step 2
- Preheat the oven to 325 degrees
- Step 3
- Butter and flour a 10” spring form pan or 9 x 9 baking dish
- Step 4
- Place dates in a medium bowl
- Step 5
- Brew 1 1/2 cups strong coffee and add to the dates. Let soak for 15 minutes. Then stir in the baking soda.
- Step 6
- Blend date and coffee mixture in a food processor until fairly smooth.
- Step 7
- Whisk together flour, baking powder, and salt. Set aside.
- Step 8
- In a mixer, beat together butter and sugar medium high speed until fluffy and pale about 4-5 minutes.
- Step 9
- Reduce speed. Add eggs one at a time until incorporated.
- Step 10
- Reduce speed to low and add 1/2 of flour mixture until combined.
- Step 11
- Slowly add the date mixture then the rest of the flour until just combined. Do not over mix.
- Step 12
- Pour batter into prepared dish and bake until the middle of the cake springs back about 45 to 1 hour.
- Step 13
- Toffee Sauce
- Step 14
- While cake is baking, combine the stick of butter, sugar, cream and vanilla paste in a sauce pan and bring to a boil over high heat stirring occasionally.
- Step 15
- Reduce heat to medium and continue to boil continuing to stir until sauce thickens abut 4-5 minutes. You may need to use a whisk to fully incorporate ingredients.
- Step 16
- Remove from heat.
- Step 17
- Remove cake form oven and immediately poke holes about 1 inch intervals to the bottom of the cake with a wooden skewer.
- Step 18
- Pour half of the sauce over the cake and let soak 20 minutes.
- Step 19
- Serve warm with remaining sauce and vanilla ice-cream if you so choose.
- Step 20
Black Walnut Cake with Espresso Buttercream