Sticky Toffee Pudding Cake II |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 9 |
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Camilla Saulsbury Ingredients:
8 ounces pitted dates, chopped |
1 teaspoon baking soda |
1 cup boiling water |
3/4 cup packed light brown sugar |
2 large eggs, at room temperature |
6 tablespoons unsalted butter, softened |
1 teaspoon vanilla extract |
1 1/3 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup packed light brown sugar |
1/8 teaspoon salt |
1/2 cup whipping cream |
6 tablespoons unsalted butter, cut into small pieces |
1 teaspoon vanilla extract |
Directions:
1. Spray an 8-inch square baking pan with nonstick baking spray with flour.
2. In a large bowl, combine dates, baking soda, and boiling water.
3. Let stand about 30 minutes or until cooled to room temperature.
4. Meanwhile, preheat oven to 350°.
5. Add brown sugar, eggs, butter, and vanilla to the date mixture.
6. Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).
7. Add flour, baking powder, and salt; beat on low speed for 1 minute.
8. Scrape sides and bottom of bowl with a spatula.
9. Beat 15-30 seconds, until blended.
10. Spread batter evenly in the pan.
11. Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.
12. Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.
13. Bring to a boil over med-high heat, whisking constantly.
14. Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.
15. Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.
16. Set cake on a wire rack; poke holes all over top of cake with a toothpick.
17. Pour 1/2 cup of the sauce over the cake.
18. Let cool in pan on rack for 10 minutes.
19. Cut cake into squares and serve warm with the remaining sauce.
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