Sticky Toffee Date Cake
Sticky Toffee Date Cake is a warm and inviting dessert that combines sweet Medjool dates, rich toffee, and a fluffy cake base. This indulgent treat, drizzled with homemade toffee sauce, offers a delightful blend of flavors and textures that will leave your taste buds craving more. Perfect for family gatherings or cozy evenings at home, this cake is sure to become a cherished favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup Medjool dates, pitted and chopped
- 1 cup water
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup heavy cream
- ½ cup brown sugar
- Pinch of salt
Instructions
- Soak the chopped Medjool dates in water for about 10 minutes until soft.
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, cream together the butter and sugar until fluffy. Add eggs one at a time followed by vanilla extract.
- In another bowl, whisk together flour and baking powder; fold into the butter mixture.
- Stir in the soaked dates along with their liquid until well combined.
- Pour batter into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean.
- For the sauce, heat cream and brown sugar together in a saucepan until smooth; add a pinch of salt.
- Drizzle warm sauce over cooled cake before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 270
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg