Sticky Toffee Date Cake

Name: Sticky Toffee Date Cake
Cuisine: Middle Eastern
Ingredients: 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 pieces, room temperature; 1 cup sour cream; 1 tsp. vanilla extract; 3 large eggs; 6 oz. Medjool dates, pitted, coarsely chopped; ¾ cup (packed) dark brown sugar; ½ cup (1 stick) unsalted butter; ¾ cup sour cream, plus more for serving; 1½ tsp. flaky sea salt, plus more; 2 oz. Medjool dates, pitted, torn; A 10-cup Bundt pan

Instructions

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either. It may look like a lot of sauce, but trust us, you’ll want to drown your cake in it and save some for snacking later—it’s that addictive.

Updated at: Tue, 19 Nov 2024 22:34:43 GMT