Sticky Date Cake
Sticky Date Cake is a rich and comforting dessert with deep caramel-like flavors from sweet, tender dates. Baked until perfectly moist and topped with a butterscotch sauce, every bite is warm, sticky, and absolutely irresistible.
Servings: 8 people
Equipment
Ingredients
- 1 cup Medjool dates pitted and diced
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 stick salted butter ½ cup
- ½ cup dark brown sugar packed
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon optional
For the Sauce
- 1 stick salted butter ½ cup
- 1 cup dark brown sugar packed
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF and grease a 9-inch pan or 6-8 ramekins with butter.
- Prepare dates: Place the diced dates in a bowl with 1 cup boiling water and 1 teaspoon baking soda. Set aside for approximately 10 minutes. After the dates have softened, use an immersion blender or food processor, and pulse the dates and the liquid until slightly smooth with some small chunks.
- Make cake mixture: In a medium mixing bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla and beat until combined. Mix in the date mixture and mix until fully incorporated then add in the flour, baking powder, and cinnamon and mix just until fully incorporated and flour no longer shows.
- Bake in one pan: Pour batter into prepared dish and bake for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven and immediately poke holes on top of the cake using a kabob skewer or fork. Pour about 1/3 of the sauce mixture on top and allow to soak for at least 15 minutes before serving. Slice and serve with more sauce on the side and vanilla ice cream or whipped cream on top.
- Bake in ramekins: Pour batter into prepared ramekins, filling only 3/4 way full. Bake for 20 minutes until the inserted toothpick comes out clean. Remove from oven and put a few holes on top of each ramekin. Pour about 1 Tablespoon of sauce on top of each and then allow to cool for 10-15 minutes. To serve, invert upside down and top with vanilla ice cream and more sauce on the side.
- To make the sauce: While the cakes are baking, combine butter, brown sugar, heavy cream, and vanilla in a medium saucepan over medium-high heat. Stir and bring to a simmer, stirring frequently for 5 minutes, until slightly thickened.
Nutrition
Serving: 1cake | Calories: 667kcal | Carbohydrates: 74g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 359mg | Potassium: 375mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1449IU | Vitamin C: 0.3mg | Calcium: 137mg | Iron: 2mg