This is my favorite cake, ever!
Sticky Toffee Date Cake
For the cake…
2 cups dates, pitted and chopped
1 3/4 cup water
1 teaspoon baking soda
1 stick unsalted butter, soft
1/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon salt
1 1/4 cups white all-purpose flour
1 1/2 tablespoons baking powder
For the glaze…
1 1/2 sticks unsalted butter
1 cup light brown sugar, lightly packed
1/2 cup heavy whipping cream
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Start by preheating your oven to 350 degrees F. Spray a 9-inch round cake pan with non-stick cooking spray containing flour.
Combine the prepared dates and water in a saucepan over medium high heat. Bring to a boil. Allow to boil for 1 minute. Remove from heat and stir in the baking soda.
In a large bowl cream together the soft unsalted butter with the white granulated sugar until the mixture is smooth in texture and light in color.
Beat in the large eggs, pure vanilla extract and salt.
Add in the white all-purpose flour and beat everything together well.
Slowly add in the date mixture to the batter while beating.
Stir in the baking powder.
Pour into the prepared pan and bake in preheated oven for 35 minutes.
While the cake is baking, make the glaze. Combine the unsalted butter, lightly packed light brown sugar, heavy whipping cream and salt in a medium saucepan over medium high heat. Bring to a boil. Stir and allow to boil for 1 minute.
Remove from the heat and stir in the pure vanilla extract. Pour the mixture into a glass measuring cup to cool slightly.
When the cake is done baking, remove from oven and poke holes all over the top with a toothpick. Pour about 1/4 of the glaze onto the cake and allow to soak in. Wait about 20 minutes and pour over another 1/4 of the glaze. Spread and smooth out evenly. Wait about 5 minutes before carefully flipping the cake out onto a plate.
Poke the cake with toothpicks all over again, on this new side and pour the remaining glaze over in batches. Coax the glaze into the cake with a spoon.
Serve and enjoy!
If desired this can be served alongside whipped cream. Beat together 1/2 cup heavy whipping cream with 2 teaspoons sugar and splash of pure vanilla extract. Beat with wire whisk until soft peaks form.