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Ina Garten Sticky Toffee Cake

Heavenly Ina Garten Sticky Toffee Cake That Everyone Loves

Indulge in the delectable flavors of Ina Garten Sticky Toffee Cake, a crowd-pleaser that’s easy to create and gluten-free options are available.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pitted Dates Provides natural sweetness; can substitute with dried figs.
  • 1 teaspoon Baking Soda Activates dates when mixed with boiling water.
  • 1 cup Boiling Water Hydrates dates.
  • 1/2 cup Unsalted Butter Can use salted butter.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 2 large Large Eggs Ensure they are at room temperature.
  • 1 teaspoon Vanilla Extract No substitutions recommended.
  • 1 1/2 cups All-Purpose Flour Use gluten-free flour blend for gluten-free option.
  • 2 teaspoons Baking Powder Do not skip.
  • 1/2 teaspoon Kosher Salt Regular table salt can also be used.
For the Toffee Sauce
  • 1/2 cup Unsalted Butter Can substitute with vegan butter.
  • 1 cup Light Brown Sugar Dark brown sugar can be used.
  • 1/2 cup Heavy Cream Can substitute with coconut cream.

Equipment

  • 9-inch round cake pan
  • Medium bowl
  • large mixing bowl
  • Electric mixer
  • Spatula
  • saucepan

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter.
  2. Chop the pitted dates and sprinkle with baking soda; pour boiling water over them and let sit for 15-20 minutes.
  3. Cream unsalted butter and granulated sugar together until fluffy (3-5 minutes).
  4. Incorporate the eggs one at a time, followed by vanilla extract.
  5. Whisk together flour, baking powder, and kosher salt in a separate bowl, then fold into the wet mixture.
  6. Gently fold in the soaked date mixture into the batter.
  7. Pour the batter into the prepared pan and smooth the top; bake for 30-35 minutes.
  8. Prepare the toffee sauce by melting butter, then stirring in brown sugar and cream; simmer for 5-7 minutes until thickened.
  9. Drizzle warm toffee sauce over the cake and serve possibly with vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat slices in the microwave for 15-20 seconds for best enjoyment.

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