Description
Cinnamon Sticky Toffee Pudding Bundt Cake—a delightful twist on the classic British dessert.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 cup Brown Sugar
- 1 cup Sugar
- 3 pieces Eggs
- 2 tsp Vanilla Extract
- 3 cups All-Purpose Flour
- 2 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1 tsp Salt
- 1 tsp Orange Zest
- 1.5 tbsp Baking Powder
- 12 oz Pitted Dates
- 2 cups Water
- 1.5 cups Heavy Whipping Cream
- 3 tbsp Molasses
- 4 tbsp Unsalted Butter
Instructions
- Preheat oven to 325°F (163°C). Prepare a bundt pan with non-stick spray and flour.
- In a medium saucepan, combine chopped pitted dates with 2 cups of water, boil, then simmer for 10-15 minutes until soft.
- Puree the cooled date mixture until smooth.
- In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, salt, orange zest, and baking powder.
- In another bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Combine the date puree and vanilla with the butter-sugar mixture, then gradually add dry ingredients until just combined.
- Pour batter into prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow cake to cool in the pan for 10-15 minutes, then transfer to a cooling rack.
- For the toffee sauce, simmer cream, molasses, and butter until thickened, then cool slightly.
- Once cooled, pour the warm toffee sauce over the bundt cake before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg