Apple Sticky Toffee Pudding

Name: Apple Sticky Toffee Pudding
Cuisine: Middle Eastern
Ingredients: Nonstick vegetable oil spray; 2 lb. apples (such as Honeycrisp or Fuji; about 6), peeled, cored, cut into ½" pieces (about 4 cups); 2 Tbsp. (25 g) plus 1 cup (packed; 200 g) light brown sugar; 1 Tbsp. plus ½ cup (1 stick) unsalted butter, room temperature; ½ tsp. ground cinnamon; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided; 1 cup (173 g) chopped pitted Medjool dates; ¾ cup warm freshly brewed coffee; 3 large eggs; 1 tsp. vanilla extract; 1½ cups (188 g) all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 cup heavy cream; 1 cup (packed; 200 g) light brown sugar; ½ cup (1 stick) unsalted butter; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; Vanilla ice cream (for serving; optional)