Sunday, January 8, 2017

Sticky Toffee Pudding Cake

    We made this for New Year's dessert and it was heavenly! I 1 1/2 the recipe and baked it in a 9x13 and it turned out great. Recipe via Mel's Kitchen Cafe
    About 8-10 medjool dates, pitted and finely chopped
    3/4 cup boiling water
    3/4 tsp. baking soda
    1/2 tsp. vanilla extract
    3/4 cup sugar
    6 Tbsp. butter, softened
    2 large eggs
    1 1/4 cup all purpose flour
    1 tsp. baking powder
    1/4 tsp. salt
    3/4 cup packed brown sugar
    8 Tbsp. butter
    1/2 cup heavy whipping cream
    pinch of course, kosher salt
    1/4 to 1/2 cup chopped pecans (optional)
    Additional whipping cream for drizzling (optional)
    Preheat the oven to 350 degrees. Lightly grease 6-8 ramekins or a 8x8 or 9x9 inch pan with butter or cooking spray
    In a medium bowl, stir together the chopped dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes. 
    In a separate bowl, cream together the sugar and butter with a mixer until well-combined and fluffy, 2-3 minutes. Add the eggs and mix. 
    In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, and mix until just combined. Fold in the date mixture (no need to drain) until combined - don't overmix!
    Fill the ramekins or pan with the batter. Bake for 18-22 minutes (22-25 if you're using a square baking pan) until a toothpick inserted comes out clean and the top springs back to the touch. Don't overbake or the cake may be dry. 
    Let the cakes cool completely in the pans (or served warm if you prefer) 
    For the sauce, combine the sugar, butter, cream and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined (about 5-7 minutes)
    Turn the cakes out of the ramekins, drizzle with sauce and sprinkle with pecans (optional); drizzle with a teaspoon of heavy whipping cream if desired (I skipped this step, but I bet it would be delicious!)

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