Sticky Date Cake Recipe
Servings: 10
My Sticky Date Cake recipe is rich with caramel sauce, a very moist crumb, and simple to make. This cake is ideal for making in advance, and a favorite for special celebrations. Just the best cake that everyone loves (don't tell them it has dates!!).
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Ingredients
For the cake:
- 1/4 cup unsalted butter, softened, plus more to coat the pan
- 1 1/4 cups water
- 1 3/4 cups (12 oz.) chopped pitted Medjool dates (about 20)
- 1 teaspoon baking soda
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the caramel sauce:
- 6 tablespoons unsalted butter
- 1/8 teaspoon kosher salt
- 1 cup heavy whipping cream
- 3/4 cup light brown sugar (packed)
- 1/2 teaspoon orange blossom water
For the whipped cream:
- 1 cup cold heavy whipping cream
- 1 tablespoon granulated sugar
Instructions
For the cake:
- Arrange a rack in the center of the oven and pre-heat to 350°F. Coat an 8-inch cake pan with about 1/2 tablespoon of butter. Line the bottom of the pan with parchment (cut an 8-inch circle or purchase pre-cut rounds). Coat the parchment with 1/2 tablespoon of butter.
- Heat the water in a medium saucepan over high heat to boiling. Add the dates, and bring the mixture back to boil. Reduce the heat and simmer for 5 minutes to soften the dates, stirring occasionally. Remove from the heat and stir in the baking soda (the mixture will foam up a little). Set aside.
- In a small bowl, whisk the flour, baking powder, and salt.
- Use an electric mixer to beat the 1/4 cup butter and brown sugar on high until light and fluffy, about 2 minutes, stopping to scrape down the bowl mid-way through beating. Add the eggs one at a time, mixing thoroughly after each addition and stopping to scrape the bowl as you go.
- Add the date mixture and vanilla, and continue to beat, scraping down the bowl. Slowly add the flour mixture on low speed and thoroughly combine.
- Pour the batter into the prepared pan and spread evenly. Bake 30-40 minutes, or until the cake is golden brown and springs back when touched in the center.
For the caramel sauce:
- While the cake bakes, make the caramel sauce. In a small saucepan, melt the butter over medium heat. Add the salt, cream, brown sugar, and orange b lossom water. Bring to a boil, and then reduce the heat to a simmer, whisking constantly until the mixture is combined and slightly thickened, about 5 minutes. Reserve 1/2 cup of the sauce for serving.
- While the cake is still warm, poke it liberally with a toothpick or skewer, all teh way out to the edges and into the center. Spoon a few tablespoons of the caramel sauce evenly over the surface of the cake, using the back of the spoon to spread the caramel around while it is absorbed by the cake. Let the cake rest for 15 minutes.
- Turn the cake out onto a platter with the bottom side facing up, and poke this side liberally with a toothpick or skewer, again out to the edges and into the center. Repeat with spreading the caramel over the cake a few tablespoons at a time to allow it to absorb. Let the cake rest for 15 minutes or up to several hours, uncovered, before serving.
Make the whipped cream
- Using an electric mixer, beat the cream with the sugar until soft peaks form. Chill the whipped cream until you are ready to serve the cake. If the whipped cream becomes runny, beat it again with a whisk or mixer.
- Reheat the reserved caramel sauce before serving. Cut the cake into wedges and serve each piece with a spoonful of the caramel sauce and a dollop of whipped cream.
