Sticky Toffee Pudding Cake
We’re pretty sure this is the best thing out there since sliced bread. No two ways about it, you could serve this beauty at Buckingham Palace or a cookout with no complaints. Don’t tell kids this cake is made with dates and whole wheat flour and don’t tell the grown ups how much sugar and cream (and butter) went into the caramel and you’ll be all set.
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Ingredients
- 3/4 cup Water 180g
- 1 Tbsp Lemon juice
- 10 ounces Pitted dates 300g
- 3/4 cup White whole wheat flour 90g
- 1/3 cup Rye flour (preferably whole grain) 40g
- 2/3 cup All purpose flour 80g
- 1 tsp Baking soda
- 1/4 tsp Cardamom
- 1/4 tsp Ground ginger
- 1 tsp Salt
- 8 ounces Butter 224g
- 3/4 cup Brown sugar 165g
- 2 Eggs
- 1 tsp Vanilla extract
Caramel Butterscotch All Together Heavenly Glaze
- 3/4 cup Heavy cream 180g
- 1/3 cup Muscovado or dark brown sugar
- 1/3 cup Sugar 60g
- 3 ounces Butter 85g
Instructions
- Preheat the oven to 350F. Line the bottom of an 8″ or 9″ cake pan with a piece of parchment paper cut out the same size as the bottom of your pan. A 10″ pan will also work, but will have a thinner ayer and take 8 minutes less or so to bake.
- Bring the water, dates and lemon juice to a boil. Turn the heat off, cover and let this sit for 10 minutes. Once cooled, place the dates in a blender or food processor and blend while adding in the water it simmered in to make a paste. Set this aside.
- Whisk the flours, salt, spices and baking soda together in a medium bowl.
- Cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla and cream until smooth. Add in the dates, followed by the dry ingredients, mixing until just barely combined. Pour into your cake pan and bake for about 30 minutes, give or take a few, or until the center springs back when you touch it.
- While the cake is cooking, prepare your awesome caramel sauce (let’s be real, the cake is just a vessel for this next phase).
Caramel Butterscotch All Together Heavenly Glaze
- Bring the cream to a simmer with the Muscovado sugar. Cover and steep for 5 minutes, letting the deep, rich butterscotch flavors seep into the cream.
- Add in the sugar and butter and cook over medium heat for 6-8 minutes, or until noticeably thicker.
- Remove the cake from the oven and let it cool in the pan. Once cooled, invert so that the bottom of the cake becomes the top onto your serving platter. Pour the glaze over the cake, careful not to care if it pools everywhere. I like to do this in two phases, once to soak into the cake and 10 minutes later, once set up, to casually settle over the first pour. Serve warm.
