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sticky date cake with toffee sauce

sticky date cake with toffee sauce
date cake with toffee sauce
Where has this yummy Sticky Date Cake with Toffee Sauce recipe been all my life! Moist spicy cake with gooey butter toffee sauce that could make a shoe taste good. artistinresidencehome.com

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:

Maple Pumpkin Cinnamon Rolls

Chai Pancakes

Sticky Date Cake with Toffee Sauce

By: Giselle Raymond, Culinary Curator
  • October 15, 2018
  • Print this
date cake with toffee sauce
Ingredients
  • 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
Directions
Step 1
Cake
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
Enjoy!

Black Walnut Cake with Espresso Buttercream

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Toffee Sauce

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