Sticky Toffee Cake Recipe
A warm toffee cake with caramel sauce with vanilla ice cream and a D’Anjou pear topping
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare the Dates
In a bowl, combine the pitted dates and boiling water. Let it sit for about 15 minutes until the dates soften, then mash into a paste.
- 2
Cream the Butter and Sugars
In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- 3
Combine Ingredients
Stir in the date paste and vanilla extract into the butter mixture. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 4
Bake the Cake
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.