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Sticky Toffee Dessert Cakes
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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 extract

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, Land O Lakes® Heavy Whipping Cream, if desired

Ice 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.

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