Sticky Toffee Pudding Cake II
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
9
ingredients
- 8 ounces pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 3⁄4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1⁄3 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
-
Toffee Sauce
- 1⁄2 cup packed light brown sugar
- 1⁄8 teaspoon salt
- 1⁄2 cup whipping cream
- 6 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
directions
- Spray an 8-inch square baking pan with nonstick baking spray with flour.
- In a large bowl, combine dates, baking soda, and boiling water.
- Let stand about 30 minutes or until cooled to room temperature.
- Meanwhile, preheat oven to 350°.
- Add brown sugar, eggs, butter, and vanilla to the date mixture.
- Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).
- Add flour, baking powder, and salt; beat on low speed for 1 minute.
- Scrape sides and bottom of bowl with a spatula.
- Beat 15-30 seconds, until blended.
- Spread batter evenly in the pan.
- Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.
- Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.
- Bring to a boil over med-high heat, whisking constantly.
- Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.
- Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.
- Set cake on a wire rack; poke holes all over top of cake with a toothpick.
- Pour 1/2 cup of the sauce over the cake.
- Let cool in pan on rack for 10 minutes.
- Cut cake into squares and serve warm with the remaining sauce.
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