Sticky Toffee Pudding Cake

• Vegetarian

• Produce

  • 6 oz Dates, pitted and finely chopped

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed light or dark
  • 3/4 cup Granulated sugar
  • 1 Pinch Kosher salt, coarse
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 1 stick (4 ounces, 8 tablespoons butter
  • 6 tbsp Butter
  • 1/2 cup Heavy whipping cream
  • 1 Heavy whipping cream

• Liquids

  • 3/4 cup Water

Found on melskitchencafe.com

Description

Ingredients

• 6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
• 3/4 cup boiling water
• 3/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 3/4 cup (5.5 ounces) granulated sugar
• 6 tablespoons (3 ounces) butter, softened
• 2 large eggs
• 1 1/4 cup (6.25 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (5.75 ounces) packed light or dark brown sugar
• 1 stick (4 ounces, 8 tablespoons) butter
• 1/2 cup heavy whipping cream
• Pinch of coarse, kosher salt
• 1/4 to 1/2 cup chopped pecans (optional)
• Additional heavy whipping cream for drizzling (optional)

Directions

• Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
• For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note above for alternate method). Let the mixture sit for 15 minutes.
• In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
• Add the eggs and mix.
• In a small bowl, whisk together the flour, baking powder and salt.
• Add the flour mixture to the wet ingredients, and mix until just combined.
• Fold in the date mixture (no need to drain) until combined; dont overmix.
• Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
• Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes). Dont overbake or the cake may be dry.
• Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.
• For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
• If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.