Ina Garten Sticky Toffee Cake Recipe
The Ina Garten Sticky Toffee Cake Recipe is rich, soft and very comforting. This cake is famous for its deep flavor and warm toffee sauce.
Ingredients
- Dates – 1 cup chopped
- Hot water – 1 cup
- Baking soda – 1 teaspoon
- Unsalted butter – ½ cup softened
- Brown sugar – ¾ cup
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- All-purpose flour – 1 ½ cups
- Baking powder – 1 teaspoon
- Salt – ¼ teaspoon
For Toffee Sauce:
- Unsalted butter – ½ cup
- Brown sugar – 1 cup
- Heavy cream – ¾ cup
- Vanilla extract – 1 teaspoon
Instructions
Prepare Dates
- Put chopped dates in a bowl. Pour hot water over them. Add baking soda. Let them soften for ten minutes.
Preheat Oven
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper. Grease lightly.
Cream Butter and Sugar
- In a bowl, beat butter and brown sugar until light and fluffy. This takes about three minutes.
Add Eggs
- Add eggs one at a time. Mix well after each egg. Add vanilla extract and mix again.
Combine Dry Ingredients
- In another bowl, mix flour, baking powder and salt. Stir gently until well combined.
Mix Batter
- Add dry ingredients to wet mixture slowly. Mix gently. Add softened dates with liquid. Stir until smooth.
Bake the Cake
- Pour batter into prepared pan. Bake for 35 to 40 minutes. Cake should spring back when touched.
Make Toffee Sauce
- In a saucepan, melt butter. Add brown sugar and cream. Cook on low heat until thick and smooth.
Add Vanilla
- Remove sauce from heat. Stir in vanilla extract. Sauce should look glossy and rich.
Finish the Cake
- Poke small holes in warm cake. Pour half the toffee sauce over cake. Let it soak.
Notes
- Use soft, fresh dates for best texture.
- Do not overmix batter. Cake stays lighter this way.
- Pour sauce while cake is warm.
- Use real butter for rich flavor.
- Serve cake fresh for best taste.