Ingredients for Toffee Cake With Caramel Sauce
- 4 tablespoons unsalted butter, for caramel sauce
- Dates
- Light Rum
- ¼ cup water, for caramel sauce
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt, for caramel sauce
- Cinnamon
- 1 teaspoon baking soda
- Dark Brown Sugar
- 3 large eggs
- Cream
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How to Make Toffee Cake With Caramel Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and rum.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the pureed dates and toffee bits.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Prepare the Salted Caramel Sauce:** In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Cook until the sugar is melted and amber in color.
- Carefully pour in the heavy cream (it will bubble up) and whisk constantly until smooth.
- Remove from heat and stir in the butter, salt, and vanilla extract until melted and combined.
- Pour the caramel sauce over the cooled cake and let it set before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
252g
Fat
76g
Carbs
29g
