Description
Enjoy this rich and comforting Sticky Toffee Pudding Cake, perfect for a warm holiday dessert. This recipe captures the joy of cooking together, transforming simple ingredients into a moment of connection.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) packed dark brown sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) hot strong black coffee (or hot water)
- 1/2 cup (120ml) pitted Medjool dates, finely chopped
- 1 teaspoon vanilla extract
- For the Toffee Sauce: 1 cup (225g) unsalted butter, 1 cup (200g) packed dark brown sugar, 1 cup (240ml) heavy cream, 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a small bowl, combine the hot coffee and chopped dates. Let the dates soak for 5 minutes.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee and date mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
- While the cake bakes, prepare the sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar until dissolved. Remove from heat and whisk in the heavy cream and vanilla extract until smooth.
- Poke holes all over the warm cake using a skewer or fork. Pour about half of the warm toffee sauce evenly over the cake.
- Let the cake cool completely before inverting onto a serving plate. Pour the remaining warm sauce over the cooled cake just before serving.
Notes
- For an extra holiday touch, serve with vanilla bean ice cream or lightly sweetened whipped cream.
- You can substitute buttermilk for the hot coffee if you prefer a milder flavor, but the coffee deepens the toffee notes.
- Do not skip soaking the dates; this keeps them moist in the final cake.
- This cake tastes even better the next day when the sauce has fully soaked in.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 slice
- Calories: Estimate 450
- Sugar: Estimate 55g
- Sodium: Estimate 300mg
- Fat: Estimate 25g
- Saturated Fat: Estimate 15g
- Unsaturated Fat: Estimate 10g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 55g
- Fiber: Estimate 2g
- Protein: Estimate 5g
- Cholesterol: Estimate 150mg