Description
A deliciously rich toffee date cake topped with a luscious toffee sauce, perfect for serving warm with ice cream or whipped cream.
Ingredients
Scale
- 1 spray nonstick cooking spray
- 8 ounces pitted dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 1 stick (113g) unsalted butter, softened
- 1/2 cup (107g) dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 1/2 cups (180g) all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons (85g) unsalted butter
- 1 cup (213g) dark brown sugar
- 1 cup heavy cream
- 1 tablespoon brandy or 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Whipped cream, vanilla ice cream, or crème anglaise, for serving, optional
Instructions
- Arrange a rack in the center of the oven. Spray a 9×9-inch baking pan with nonstick cooking spray or grease with butter.
- In a medium bowl, combine the dates and baking soda. Pour the boiling water over the dates and let stand until softened, about 15 minutes.
- Add the date mixture to a food processor fitted with the blade attachment or a blender and process until puréed, 20 to 30 seconds. The mixture doesn’t need to be perfectly smooth. Set aside.
- In a large mixing bowl, use a hand mixer to beat the softened butter, brown sugar, pumpkin pie spice, vanilla extract, and salt on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until thoroughly combined after each addition.
- Add the flour and baking powder, and mix on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula. The batter will resemble cookie dough. Add the date purée and mix on low speed until combined.
- Scrape the batter into the prepared pan and smooth into an even layer. Bake the cake until a toothpick inserted into the center comes out clean, about 30 minutes.
- While the cake bakes, make the toffee sauce. Melt the butter in a small saucepan over medium heat. Add the brown sugar, cream, brandy or vanilla extract, and salt. Stir until the mixture is glossy and begins to bubble, about 2 minutes. Take the pan off the heat.
- As soon as the cake comes out of the oven, pour half of the sauce (about 1 cup) over the top of the cake. Return the pan to the oven and bake until the sauce is bubbly, about 5 minutes longer.
- Let the cake cool for 10 to 15 minutes. Slice and serve warm with the remaining toffee sauce and vanilla ice cream, whipped cream, or crème anglaise, as desired.
- Store leftover cake, covered, and leftover sauce in a separate airtight container in the refrigerator for up to 4 days.
Notes
- For a richer flavor, use fresh dates.
- You can substitute the brandy with an additional teaspoon of vanilla extract if desired.
- This cake can be made ahead and warmed up before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg