DATE CAKE WITH TOFFEE SAUCE RECIPES

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STICKY TOFFEE DATE CAKE RECIPE | FOOD NETWORK



Sticky Toffee Date Cake Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield two 9 inch cakes, or about 20 muffins

Number Of Ingredients 14

1 pound dates, pitted and chopped
2 teaspoons baking soda
8 ounces butter, softened
3/4 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
3 1/4 tablespoons baking powder
1/2 pound butter
1 cup brown sugar (8 ounces)
1/2 cup heavy cream
1 teaspoon vanilla extract
Vanilla ice cream or whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
  • Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
  • Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
  • Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
  • Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
  • Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
  • When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
  • Serve with vanilla ice cream or whipped cream.

STICKY TOFFEE DATE CAKE RECIPE | BON APPÉTIT



Sticky Toffee Date Cake Recipe | Bon Appétit image

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either. It may look like a lot of sauce, but trust us, you’ll want to drown your cake in it and save some for snacking later—it’s that addictive.

Provided by Molly Baz

Yield 8 servings

Number Of Ingredients 19

Nonstick vegetable oil spray
2 cups all-purpose flour, plus more for pan
1½ cups (packed) dark brown sugar
1½ tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
½ tsp. baking soda
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
1 cup sour cream
1 tsp. vanilla extract
3 large eggs
6 oz. Medjool dates, pitted, coarsely chopped
¾ cup (packed) dark brown sugar
½ cup (1 stick) unsalted butter
1 tsp. vanilla extract
¾ cup sour cream, plus more for serving
1½ tsp. flaky sea salt, plus more
2 oz. Medjool dates, pitted, torn
A 10-cup Bundt pan

Steps:

  • Place a rack in middle of oven; preheat to 350°. Coat Bundt pan with nonstick spray, then lightly dust with flour, tapping out excess.
  • Beat brown sugar, baking powder, cinnamon, salt, baking soda, and 2 cups flour in the large bowl of a stand mixer fitted with the paddle attachment on low speed until combined (or use a hand mixer and large bowl). Add butter (make sure it’s at room temperature) and beat on medium-low speed until mixture resembles coarse sand. Add sour cream and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 minute. Scrape down sides of bowl. Reduce mixer speed to medium-low, add 1 egg, then increase speed to medium and beat 30 seconds. Repeat with remaining 2 eggs, reducing speed to medium-low after each addition, then increasing speed to medium-high and beating for 30 seconds (if you beat on medium-high speed from the get-go, you risk losing some of the batter; this ensures nothing flies out of the bowl). Scrape down sides of bowl again. Reduce speed to low, add dates, and beat until incorporated, about 30 seconds longer.
  • Scrape batter into prepared pan; smooth surface. Bake cake until a tester inserted into the center comes out clean and cake springs back slightly when pressed, 40–50 minutes. Let cool at least 20 minutes in pan, then turn out cake onto a platter and let cool completely.
  • Do Ahead: Cake can be made 1 day ahead. Let cool, then cover with plastic wrap. Store at room temperature.
  • Melt brown sugar and butter in a small saucepan over medium-low heat, whisking constantly, until mixture is thick and smooth and brown sugar is dissolved, 4–6 minutes. Remove pot from heat and whisk in vanilla, ¾ cup sour cream, and 1½ tsp. sea salt until smooth.
  • Arrange torn dates in a ring on top of cake. Drizzle ½ cup sauce over cake and dates. Sprinkle with more sea salt. Serve cake with sour cream and remaining toffee sauce alongside. If the sauce has cooled and tightened up, gently reheat in saucepan over medium-low just until warm.

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