Sticky Toffee Dessert Cakes

Sticky Toffee Dessert Cakes
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A traditional dish in England, this dessert might become a new favorite for you as well.
30 min
Prep Time
1:00
Total Time
12 servings

Ingredients

Cakes

1 cup
dates, coarsely chopped
2/3 cup
boiling water
1/4 cup
Land O Lakes® Butter, softened
1/4 cup
firmly packed brown sugar
3/4 teaspoon
salt
1/2 teaspoon
baking powder
1/2 teaspoon
ground cinnamon
1
large Land O Lakes® Egg
2 tablespoons
molasses
1 teaspoon
vanilla
1 cup
all-purpose flour
1/4 teaspoon
baking soda

Caramel Sauce

1/2 cup
sugar
6 tablespoons
Land O Lakes® Butter
1/4 teaspoon
salt
3/4 cup
Land O Lakes® Heavy Whipping Cream
 
sweetened, whipped or vanilla ice creamLand O Lakes® Heavy Whipping Cream, if desired

Directions

  1. Heat oven to 350°F. Spray 12 muffin pan cups with no-stick cooking spray. Set aside.
  2. Place dates into heat-proof bowl; add boiling water. Cover; set aside.
  3. Combine 1/4 cup butter, brown sugar, 3/4 teaspoon salt, baking powder and cinnamon in bowl; beat at medium speed until light and fluffy. Add egg, molasses and vanilla; continue beating until well mixed. Add flour; beat at low speed, scraping bowl occasionally, until well mixed.
  4. Place softened dates and baking soda into food processor bowl fitted with metal blade; process until mixture is pureed. Add to cake mixture; mix well.
  5. Divide batter evenly among prepared muffin pan cups. Bake 16-20 minutes or until cakes spring back when touched in center. Run knife around inside of each muffin cup. Cool 5 minutes. Remove each from pan; turn upside down onto individual serving plates.
  6. Combine sugar, 6 tablespoons butter and 1/4 teaspoon salt in heavy saucepan; cook over medium heat 8-10 minutes or until sauce turns deep golden brown. Add whipping cream. Continue cooking, whisking constantly, until caramel sauce is smooth. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Pour about 2 tablespoons warm sauce over top of each cake.
  7. Serve with whipped cream or vanilla ice cream, if desired.

Recipe Tips

- The cake batter can be made up to 12 hours before baking. Cover bowl with plastic food wrap; refrigerate.

- Using fork, poke holes in top of each cake prior to pouring caramel sauce over top to allow caramel to soak into cakes.

Nutrition Facts (1 serving)

Calories
280
Cholesterol
60mg
Carbohydrates
35g
Protein
2g
Fat
16g
Sodium
340mg
Dietary Fiber
1g

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