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Ina Garten Sticky Toffee Cake: A Delightfully Indulgent Treat

Ina Garten Sticky Toffee Cake
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Enjoy the rich flavors of Ina Garten’s Sticky Toffee Cake, a perfect dessert for any occasion.

Ingredients

Scale
  • 1 cup pitted Medjool dates
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 3/4 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a bowl, combine dates and boiling water; stir in baking soda and let cool.
  3. In a large bowl, cream the butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in vanilla.
  5. Combine the flour, baking powder, and salt; gradually mix into the butter mixture.
  6. Fold in the date mixture and chopped pecans, if using.
  7. Pour the batter into the prepared pan and bake for 30-35 minutes.
  8. For the sauce, heat cream in a saucepan and whisk in additional brown sugar until dissolved.
  9. Serve the cake warm, drizzled with the sauce.

Notes

  • This cake is best served warm with additional cream sauce.
  • Can be made ahead and reheated for serving.

Nutrition

Keywords: Ina Garten, Sticky Toffee Cake, dessert, cake recipe

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