STICKY TOFFEE PUDDING CAKE

If you’ve never had sticky toffee pudding cake, what are you waiting for? A super moist date cake is smothered in a buttery, sweet, toffee sauce and drizzled with a touch of cream. Beautiful and delicious!

INGREDIENTS
CAKE:

•  6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
•  3/4 cup boiling water
•  3/4 teaspoon baking soda
•  1/2 teaspoon vanilla extract
•  3/4 cup (5.5 ounces) granulated sugar
•  6 tablespoons (3 ounces) butter, softened
•  2 large eggs
•  1 1/4 cup (6.25 ounces) all-purpose flour
•  1 teaspoon baking powder
•  1/4 teaspoon salt

SAUCE:

•  3/4 cup (5.75 ounces) packed light or dark brown sugar
•  1 stick (4 ounces, 8 tablespoons) butter
•  1/2 cup heavy whipping cream
•  Pinch of coarse, kosher salt
•  1/4 to 1/2 cup chopped pecans (optional)
•  Additional heavy whipping cream for drizzling (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
2. For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
3. In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
4. Add the eggs and mix.
5. In a small bowl, whisk together the flour, baking powder and salt.
6. Add the flour mixture to the wet ingredients, and mix until just combined.
7. Fold in the date mixture (no need to drain) until combined; don't overmix.
8. Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.

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