Sticky Date Cake
Servings 9
Ingredients
CAKE
- 8 ounces of chopped Medjool dates
- 1 cup of hot milk
- 1 teaspoon of baking soda
- 7 tablespoons of softened unsalted butter
- 1/2 cup of brown sugar
- 2 large eggs at room temperature
- 1 teaspoon of vanilla extract
- 1 1/3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
TOFFEE SAUCE
- 1/3 cup of unsalted butter
- 1 cup of heavy cream
- 3/4 cup of brown sugar
- a pinch of salt
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the chopped Medjool dates, hot milk, and baking soda. Let it sit for 10 minutes until the dates soften. Then mash them together into a paste.
- In a large mixing bowl, whisk together the date mixture, softened butter, brown sugar, eggs, and vanilla extract until smooth.
- Add the all-purpose flour, baking powder, and salt to the mixture. Combine until a thick batter forms.
- Line an 8×8 square pan or circular pan with parchment paper or grease it to prevent sticking.
- Transfer the batter to the pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the toffee sauce. In a small pot over medium heat, combine the butter, heavy cream, brown sugar, salt, and vanilla extract. Simmer for 3 to 4 minutes until thickened, then set aside.
- Once the cake is done, let it cool for 15 minutes. Use a toothpick to poke holes all over the top.
- Pour a generous amount of the toffee sauce over the cake and let it soak in for 30 minutes.
- Serve each slice with extra warm toffee sauce on top, and if you like, add a scoop of ice cream for an extra treat!