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Sticky Toffee Pudding Cake




Difficulty:Easy
Prep Time:20 Minutes
Cook Time:40 Minutes
Serves:8

Nutritional Information

This cake can be adapted to suit the flavor you like.

Ingredients

  • CAKE
  • 1 1/2 cups chopped pitted dates
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • SAUCE
  • 1 1/4 cups dark brown sugar
  • 1 stick unsalted butter, cubed
  • 1/2 cup heavy cream
  • 2 teaspoons brandy
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

Directions

  • 1. Make the cake Preheat the oven to 350°. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper. In a saucepan, cover the dates with 1 cup of water; bring to a boil. Remove the pan from the heat and whisk in the baking soda; it will foam up. Let cool slightly.
  • 2. In a medium bowl, sift the flour with the baking powder and salt. In a stand mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until light and fluffy, 1 to 2 minutes. Beat in the eggs and vanilla. In 2 alternating batches, beat in the dry ingredients and the date mixture until just incorporated. Scrape the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
  • 3. Meanwhile, make the sauce In a medium saucepan, bring the brown sugar, butter and heavy cream to a boil over moderate heat, whisking to dissolve the sugar. Simmer over moderately low heat, whisking, for 2 minutes. Remove from the heat; whisk in the brandy, vanilla and salt. Keep warm.
  • 4. Turn the cake out onto a rack and peel off the parchment. Carefully return the cake, top side down, to the pan. Using a skewer, poke 15 to 20 holes in it. Pour half of the warm sauce over the cake and let stand until absorbed, about 5 minutes. Invert onto a platter and poke another 15 to 20 holes in the top. Pour the remaining sauce over the top. Serve warm.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828