Sticky Toffee Date Cake with Bourbon Glaze

Name: Sticky Toffee Date Cake with Bourbon Glaze
Prep time: 15 min
Total time: 45 min
Yield: Makes a 9-inch cake
Ingredients: u00be pound dates, pitted and chopped; 1 teaspoon baking soda; u00bc pound (1 stick) unsalted butter, at room temperature; 1/3 cup granulated sugar; 2 extra-large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1u00bc cups all-purpose flour; 1 teaspoon kosher salt; 1u00bd Tablespoons baking powder; 12 Tablespoons (1u00bd sticks) unsalted butter; 1 cup light brown sugar, lightly packed; u00bd cup heavy cream; u00bc teaspoon kosher salt; 2 Tablespoons good bourbon, such as Makeru2019s Mark; 2 teaspoon pure vanilla extract; Sweetened whipped cream, for serving

By Leslie Blythe Cake, Dessert Baking

July 25, 2015

I made Ina Garten's Sticky Toffee cake from her Cookbook, Foolproof. You should have been there to hear the OMGs! All I can say is WOW and yes, it's Foolproof! PS - I used a springform pan, which worked beautifully.

Prep: 15 mins
Cook: 30 mins
Yields: Makes a 9-inch cake

Ingredients

For the cake:

¾ pound dates, pitted and chopped

1 teaspoon baking soda

¼ pound (1 stick) unsalted butter, at room temperature

1/3 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1¼ cups all-purpose flour

1 teaspoon kosher salt

1½ Tablespoons baking powder

For the sauce

12 Tablespoons (1½ sticks) unsalted butter

1 cup light brown sugar, lightly packed

½ cup heavy cream

¼ teaspoon kosher salt

2 Tablespoons good bourbon, such as Maker’s Mark

2 teaspoon pure vanilla extract

Sweetened whipped cream, for serving

Directions

1Preheat the oven to 350° F. Butter and flour a 9 inch springform pan.

2Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.

3Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the mixing bowl. (It may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

4Meanwhile, combine the butter, brown sugar, heavy cream and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside.

5As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely.

6Serve at room temperature with sweetened whipped cream.

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