Here is a simple way to make Toffee Date Cake at home for your Christmas party. Learn to make this tasty toffee date cake with salted caramel in these easy steps:
Ingredients:
Toffee Date Cake:
- Nonstick vegetable oil spray
- 2 cups all-purpose flour, plus more for pan
- 1½ cups (packed) dark brown sugar
- 1½ tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- ½ tsp. baking soda
- 1 cup (2 sticks) unsalted butter, cut into slices at room temperature
- 1 cup sour cream
- 1 tsp. vanilla extract
- 3 large eggs
- 6oz. Medjool dates, pitted, coarsely chopped
Salted Toffee Sauce
- ¾ cup (packed) dark brown sugar
- ½ cup (1 stick) unsalted butter
- 1 tsp. vanilla extract
- ¾ cup sour cream, plus more for serving
- 1½ tsp. flaky sea salt, plus more
- 2 oz. Medjool dates, pitted, torn
Special Equipment
- A 10-cup Bundt pan
Preparation:
Toffee Date Cake:
Step 1
Place a holder in the middle of oven; preheat to 350°. Coat the Bundt pan with a nonstick spray of vegetable oil, then lightly dust with flour, tapping out the rest in excess.
Step 2
Beat the following ingredients- brown sugar, baking powder, cinnamon, salt, baking soda, and 2 cups flour in a large bowl, using a hand mixer. Add butter to it (make sure it’s at room temperature) and beat it at a medium-low speed until mixture resembles granular sand.
Then you must add sour cream and vanilla extract and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate and until batter becomes enough thick and smooth, for about one minute.
Scrape the down sides of the bowl. Lessen mixer speed to medium-low and add one egg, then slowly increase the speed to medium and beat for about 30 seconds.
Repeat this process with the remaining 2 eggs, make sure to reduce the speed to medium-low after each addition, then raise the speed to medium-high and beat the egg for at least 30 seconds (this ensures that the batter does not fly out of the bowl).
Scrape the downsides of the bowl again. Reduce the speed to low, then add some dates, and beat until fused, for about 30 seconds.
Step 3
Scrape batter into the prepared pan; smooth surface. Bake cake until a tester inserted into the centre comes out clean and cake springs back slightly when pressed, 40–50 minutes is the ideal time to bake the cake. Let the toffee date cake cool down for at least 20 minutes in the pan, then turn out cake onto a platter and let cool completely.
Step 4
Let it cool down completely, then cover with plastic wrap. Store the cake at room temperature. The cake can also be made priorly and stored properly before making the sauce.
Salted Toffee Sauce & Assembling:
Step 5
Melt the brown sugar along with butter in a small saucepan over medium-low heat, whisk it constantly, until the mixture is thick and smooth and the brown sugar is completely dissolved, this takes about 4–6 minutes.
Remove the pot from heat and add the vanilla extract, ¾ cup sour cream, and 1½ tsp. sea salt and whisk it until smooth.
Step 6
Arrange ripped dates in a ring-shape on top of the toffee date cake. Drizzle ½ cup sauce over in an uneven manner on the cake as well as the dates. Garnish with a sprinkle of some sea salt on the top of the cake.
The cake tastes best when served with sour cream and toffee sauce alongside. In case the sauce cools down and tightens up, then you can gently reheat the sauce in a saucepan over medium-low just until it gets warm.
So, are you ready to make this delicious salted caramel toffee date cake?
