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Home / Recipes / Sticky Date Cake with Toffee Sauce

Photo of Sticky Date Cake with Toffee Sauce by Ruchira Hoon at BetterButter
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Sticky Date Cake with Toffee Sauce

Jul-22-2015
Ruchira Hoon
0 minutes
Prep Time
45 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • American
  • Baking
  • Dessert

Ingredients Serving: 8

  1. For the cake: 200 grams dates pitted and chopped
  2. 1/2 teaspoon baking soda
  3. 100 grams butter at room temperature
  4. 3 tblsp granulated sugar
  5. 1 egg at room temperature
  6. 1/2 teaspoon pure vanilla extract
  7. 1/2 plus 2 tblsp cups all-purpose flour
  8. 1/2 teaspoon salt
  9. 3/4 tablespoons baking powder
  10. For the sauce: 50 grams butter
  11. ½ cup light brown sugar lightly packed
  12. ĵ cup heavy cream
  13. ĵ teaspoon salt

Instructions

  1. 1. Preheat the oven to 350 degrees. Butter the pans
  2. 2. Place the dates in a deep saucepan with 1 cup of water. Bring to boil, stirring a little to break up the dates. Allow to simmer 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.
  3. 3. Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the mixing bowl. (It may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  4. 4. Meanwhile, combine the butter, brown sugar, heavy cream and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside.
  5. 5. As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely.
  6. 6. Serve at room temperature with sweetened whipped cream.

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Ruchira Hoon
Dec-19-2015
Ruchira Hoon   Dec-19-2015

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