Sticky Toffee Cake
Author: 
Serves: 12
 
Ingredients
  • ½ pound (about 10-15 dates) whole Medjool dates, pitted and chopped (refrigerate them if they are too sticky to chop easily; if the dates are already pitted, it’s about 7 ½ ounces)
  • 1 teaspoon baking soda
  • 4 Tablespoons (½ stick) unsalted butter or plant butter, softened, plus more for the pan
  • 1⅓ cups all-purpose flour or your favorite gluten-free flour blend
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • ¾ cup dark brown sugar (light brown is fine too or if you prefer coconut sugar, that will work)
  • 2 Tablespoons unbleached cane sugar (aka granulated sugar)
  • 2 large eggs, at room temperature (flax eggs will work here but the mixture must sit for 15
  • minutes before being added to the batter)
  • 1 teaspoon pure vanilla extract
  • 1 recipe Toffee Sauce (see recipe in notes)
  • Also to serve if you’re feeling festive: whipped cream, sweetened creme fraiche, vanilla ice
  • cream, blackberries, segmented oranges or blood oranges
Instructions
  1. Place the dates and baking soda in a medium heat-proof bowl and pour 1 cup boiling water over them, making sure they are all submerged in water. Let them sit for 1 hour. Puree dates and soaking liquid in a food processor or blender. Another option: pulse them in a food processor until the mixture is combined but still has texture (if you want a little texture to your cake. This is more traditional.) Set aside.
  2. Preheat the oven to 350 F degrees.
  3. Grease a 9-inch springform pan with butter and line the bottom with unbleached parchment paper. You can also do this in an 11 x 7-inch pan and cook for a little less time or an 8 x 8.
  4. Sift the flour and baking powder over a large bowl. Stir in the salt.
  5. In a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium-high speed until light and fluffy, 4-5 minutes. Add the eggs and beat until well combined. Beat in the vanilla. Add the date puree and flour mixture, alternating each one, to the butter mixture, and combine well.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 35-45 minutes (35 minutes is perfect in my oven), until the cake is beautifully golden brown, and top is starting to set and feel springy. Do not cook to the point that the cake is firm.
  7. Immediately after removing the cake from the oven, EITHER poke several holes in the cake with a thin skewer and pour 1⁄2 cup of toffee sauce over the top OR do not poke with a skewer and just pour 1⁄2 cup sauce over the top of the cake. Let the cake rest for at least 15 minutes before serving. Slice warm cake with the rest of the warm toffee sauce on the side.
  8. Serve with additional accompaniments, if desired. If you want to make the cake ahead, still pour sauce over immediately, but stick it under the broiler for a minute or two to warm the top of the cake. Do not let the toffee topping burn though.
Notes
You can also make individual cakes in ramekins or muffin tins. You will cook for less time. Check after 20 minutes. I actually prefer this cake when it is made a day ahead and served at room temp with warm toffee sauce. But it can also be reheated if you want the cake to be warm as well.

TOFFEE SAUCE
Makes about 1 cup of sauce, so double it if you want a lot extra
1⁄2 cup brown sugar
6 Tablespoons cold unsalted butter or plant butter 1⁄4 teaspoon sea salt
3⁄4 cup heavy cream or full-fat coconut milk

1. Place the sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the butter has melted, and the sugar has dissolved. It should be a deep amber color.
2. Carefully whisk in the cream, and simmer for 5 minutes or until the mixture is thick and glossy. This mixture can bubble up a lot, so choose a saucepan that is not too small. Toffee sauce can be made ahead of time and warmed up when ready to use it.
Recipe by Pamela Salzman at https://pamelasalzman.com/sticky-toffee-pudding-cake-recipe/