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Sticky Toffee Date Cake

Classic sticky toffee date cake with caramel sauce
Course Cake
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 379kcal
Author Diana @ LittleSunnyKitchen

Ingredients

  • 1 pound dates pitted and chopped
  • 2 tsp baking soda
  • 2 sticks butter room temprature
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 3 1/4 tsp baking powder

For the Sauce:

  • 1 stick butter 100 grams
  • 1 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  • Grease two 9 inch pans (or one 9 inch pan and 12 muffin tins)
  • Place the dates in a saucepan with cold water and bring to boil, then leave to simmer for 1 minute before removing from the heat. Stir in baking soda which will cause the mixture to bubble up.
  • Cream butter with sugar until pale and creamy, then add the eggs one at a time and mix. Followed by vanilla extract, salt, flour and mix briefly to give a lumpy dough.
  • Add warm date mixture into 2 batches and mix, the dough should be watery now. Finally add the baking powder, this will bubble the mixture up.
  • Pour the batter evenly in your greased pans or muffin tins, then bake for 30 minutes for cake and15-20 minutes for muffins, or until a toothpick comes out clean.

For the Sauce:

  • Combine the butter, brown sugar, heavy cream and vanilla in a saucepan. Bring to boil then simmer for a minute. When cakes are done poke little holes all over using a toothpick to allow sauce to absorb in the cake, then pour sauce over cakes while still warm and let soak for 10 minutes. Serve with vanilla ice cream or whipped cream.

Nutrition

Calories: 379kcal | Carbohydrates: 79g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 437mg | Potassium: 464mg | Fiber: 3g | Sugar: 54g | Vitamin A: 225IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 2.1mg