Oct 08 , 2019
- 8 oz (225 g) soft dates (such as medjool), pitted and finely chopped
- 1 cup (250 mL) hot coffee (1 cup boiling water mixed with 1-2 tsp of instant espresso powder)
- 1 ½ (225 g) cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp (85 g) unsalted butter
- ¾ cup (125 g) brown sugar (I used dark Muscovado but light is fine too)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup (125 g) unsalted butter
- 1 cup (170 g) brown sugar
- ¾ cup (190 mL) heavy cream
- 1 tsp salt
- 1 tsp vanilla (didn't add it in the video, but I always like adding vanilla in desserts)
- Preheat the oven to 350 F and line a 9-inch pan with butter (a 9 inch square pan is fine too).
- In a small bowl, stir together the chopped dates and coffee and set aside. The coffee adds a nice level of depth to the cake, and you can barely taste it. But if you would prefer, use hot water instead. Set aside.
- In another bowl, combine the flour, baking soda, baking powder and salt, then set aside.
- Cream the butter and brown sugar together until creamy and light. You can use any kind of brown sugar you like. I prefer Muscovado because it has a richer flavor.
- Gradually add in the eggs and vanilla and beat for several minutes.
- Stir in ½ of the flour mixture, followed by the date mixture, followed by the rest of the flour mixture.
- Pour the batter into the prepared tin and bake for 25-30 min or until a toothpick inserted comes out clean.
- Pierce the cake multiple times using a skewer or chopstick. This ensures that the cake will absorb all of the toffee sauce.
- To prepare the toffee sauce, combine the butter, brown sugar and cream in a saucepan over medium heat.
- Stir the mixture constantly until it melts and bring it to a boil. Reduce the flame to medium-low and boil for around 5 minutes until the mixture thickens. You can also do this step in the microwave, stirring after every minute.
- Add the salt, and you can also add 1 tsp of vanilla extract should you wish. In the video, the sauce appears darker than normal due to the color of the sugar. A lighter brown sugar will result in a lighter toffee sauce.
- Pour the toffee sauce over the cake, reserving ½ cup for topping.
- Serve the cake warm with a scoop of vanilla ice cream, then drizzle some of the remaining sauce over the top.
- I usually store the cake in the refrigerator and then microwave a piece when it is ready to eat.