Sticky Toffee Pudding Bundt Cake

 

Such a delicious take on Sticky Toffee Pudding! We are obsessed!

 

Source: Bon Appetite

 

2 cups flour

1 ½ cups dark brown sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp kosher salt

1 cup butter, cut into pieces, room temp

1 cup sour cream

1 tsp vanilla

3 eggs

6 oz Medjool dates, chopped

 

Sauce:

¾ cup dark brown sugar

½ cup butter

1 tsp vanilla

¾ cup sour cream

1 ½ tsp sea salt

 

 

 

Preheat oven to 350 degrees. Coat Bundt pan with Baker’s Joy baking spray.

 

Beat brown sugar, baking powder, cinnamon, salt, baking soda and flour in mixer until mixed. Add butter and beat on medium until mixture resembles coarse sand. Add sour cream and vanilla and continue to beat until batter is thick and smooth, about 1 minute. Add eggs one at a time. Add dates, beat until incorporated.

 

Pour batter into prepared pan, bake 50 minutes or until cake tester comes out clean. Let cool at least 20 minutes and turn out of pan.

 

Sauce:

Melt brown sugar and butter in a small saucepan over medium heat, whisking constantly until mixture is thick and smooth and brown sugar is dissolved, 4-6 minutes. Remove pot from heat and whisk in vanilla, sour cream, and salt until smooth. Drizzle over cake.