Sticky Toffee Dessert Cakes
Sticky Toffee Dessert Cakes Image

Sticky Toffee Dessert Cakes

A traditional dish in England, this dessert might become a new favorite for you as well.

12
servings
30 min
PREP TIME
1 hr
TOTAL TIME

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 cream, Land O Lakes® Heavy Whipping Cream if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 12 muffin pan cups with no-stick cooking spray. Set aside.

  2. STEP 2

    Place dates into heat-proof bowl; add boiling water. Cover; set aside.

  3. STEP 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. STEP 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. STEP 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. STEP 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. STEP 7

    Serve with whipped cream or vanilla ice cream, if desired.

Tip #1

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

Tip #2

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

Nutrition

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

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