Sticky Toffee Date Cake

Name: Sticky Toffee Date Cake
Yield: 8 servings
Ingredients: Nonstick vegetable oil spray; 2 cups all-purpose flour, plus more for pan; 1½ cups (packed) dark brown sugar; 1½ tsp. baking powder; 1 tsp. ground cinnamon; 1 tsp. kosher salt; ½ tsp. baking soda; 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature; 1 cup sour cream; 1 tsp. vanilla extract; 3 large eggs; 6 oz. Medjool dates, pitted, coarsely chopped; ¾ cup (packed) dark brown sugar; ½ cup (1 stick) unsalted butter; 1 tsp. vanilla extract; ¾ cup sour cream, plus more for serving; 1½ tsp. flaky sea salt, plus more; 2 oz. Medjool dates, pitted, torn; A 10-cup Bundt pan

By Molly Baz

March 6, 2019

This image may contain Food Dessert Chocolate Pork Confectionery and Sweets

Photo by Chelsie Craig, Food Styling by Pearl Jones

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either. It may look like a lot of sauce, but trust us, you’ll want to drown your cake in it and save some for snacking later—it’s that addictive.

Recipe notes

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