Description
Sticky Toffee Date Cake is a delightful dessert that combines rich flavors and a moist texture, made with chopped dates and served with a luscious butterscotch sauce.
Ingredients
Scale
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 g (3/4 cup, packed) brown sugar
- 2 large eggs
- 115 g (1/2 cup) unsalted butter, melted
- 120 ml (1/2 cup) milk
- 1 teaspoon vanilla extract
- 200 g (1 1/2 cups) pitted dates, chopped
- 60 ml (1/4 cup) hot water
For the Butterscotch Sauce:
- 100 g (1/2 cup) unsalted butter
- 100 g (1/2 cup) brown sugar
- 120 ml (1/2 cup) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the dates by chopping them and soaking in hot water for 10 minutes, then mash lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar. In another bowl, mix eggs, melted butter, milk, and vanilla until smooth, then fold into dry ingredients and add the mashed dates.
- Pour the batter into a greased 8-inch round cake pan and bake at 350°F (175°C) for 40-45 minutes, checking with a toothpick.
- While the cake cools, prepare the butterscotch sauce by melting butter, adding brown sugar, then cream and vanilla, stirring until smooth.
- Drizzle the warm butterscotch sauce over the cooled cake and serve with ice cream or whipped cream if desired.
Notes
- Use fresh Medjool dates for the best flavor.
- Do not overmix the batter to ensure a moist cake.
- Check the cake a few minutes before the suggested baking time.
- Store leftovers in an airtight container at room temperature or refrigerate.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sticky Toffee Date Cake, dessert, butterscotch sauce, British dessert