Sticky Toffee Pudding Bundt Cake
Sticky Toffee Pudding Bundt Cake
Ingredients:
- 4 tbsp softened butter
- 1 1/2 cups chopped, pitted dates
- 1 cup boiling water
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 sticks unsalted butter, soft
- 1 1/4 cups dark brown sugar, divided
- 1 cup granulated white sugar
- 4 eggs
- 2 tsp vanilla extract
- 1/4 cup buttermilk
- 4 tbsp butter
- 1 cup brown sugar
- 1 tsp vanilla
- 1/2 cup heavy cream
Directions
Preheat the oven to 325 degrees F. Rub the inside of a bundt cake pan generously with 4 tbsp
soft butter making sure to cover well.
In a bowl, combine the chopped dates and boiling water, set aside.
In a separate bowl, whisk together the flour, baking powder and baking soda.
Using a stand mixer with a paddle, beat the 2 sticks of soft butter with the 1 cup of the brown
sugar and 1 cup white sugar until light and creamy.
Add the eggs one at a time making sure to scrape down the sides of the bowl between each
addition, then add the vanilla and buttermilk.
With mixer on low speed, add the dates and liquid to the batter, scraping down once again.
Pour half of the batter into the prepared bundt pan.
Sprinkle the remaining 1/4 cup brown sugar over the batter, then pour the rest of the cake
batter on top.
Place on a baking sheet and bake for 55-60 minutes or until a skewer comes out clean when
poked into the cake.
Let the bundt cake rest for 15 minutes before placing a large enough plate on top of the cake
and then flipping the bundt pan over to release the cake onto the plate.
In a small pan, melt the 4tbsp butter, brown sugar, vanilla and cream and whisk until bubbling.
Using a spoon to pour the sauce over the top of the bundt cake and serve in slices with extra
sauce on the side.
