The holiday season is upon us, which means it’s time for lots of sweet treats! Today, I’m adding another one to your list. This Sticky Toffe...
The holiday season is upon us, which means it’s time for lots of sweet treats! Today, I’m adding another one to your list. This Sticky Toffee Cake tastes as good as it looks. Served with caramel sauce, ice cream, and chocolate almond toffee, it’s a wonderful way to show guests how much you care.
As you know, the holiday season is one of my favorite times to be in the kitchen. I so enjoy creating goodies for snacking during seasonal get-togethers. Because the holidays seem to go by too quickly, I do whatever I can to savor the season and make every special moment last as long as possible.
That’s why today, I’m sharing this recipe for Sticky Toffee Cake. I was inspired to make it after sampling Enstrom Candies Chocolate Almond Toffee. Their toffee is handcrafted in small batches and has become one of my favorites.
Serves 10-12
Here's what you will need:
1 1/2 cups finely chopped dates (about 15 whole dates)
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 eggs
Sauce:
1 1/2 cups brown sugar, lightly packed
1 1/2 stick unsalted butter
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1 tablespoon brandy or vanilla extract (optional)
Garnish:
Enstrom Candies Chocolate Almond Toffee
Ice cream (I like vanilla or eggnog.)
Begin by preheating your oven to 350 degrees F. Lightly grease a 10-cup bundt pan with baking spray and set aside.
For the cake, in a medium bowl, stir together the finely chopped dates, boiling water, baking soda, and vanilla extract. Let sit for 10 minutes.
In another bowl, whisk together the flour, baking powder, and salt. Set aside.
With a stand or hand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, and mix until blended, scraping down the sides of the bowl as needed.
Add the flour mixture to the wet ingredients and mix until just combined. Fold in the date and water mixture. Mix until just combined. Do not overmix.
Pour the batter into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool for about 20 minutes. Then, invert it onto a wire cooling rack.
For the sauce, bring the brown sugar, butter, and cream to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 5 minutes. Remove from the heat and stir in brandy (One teaspoon vanilla can be used in place of the brandy.)
To serve, pour the warm sauce over the cake and sprinkle with almond toffee crumbs. Then slice the cake and serve it with ice cream, additional sauce, and a piece of chocolate almond toffee.
thanks done share recipes to : https://inspiredbycharm.com/sticky-toffee-cake/
As you know, the holiday season is one of my favorite times to be in the kitchen. I so enjoy creating goodies for snacking during seasonal get-togethers. Because the holidays seem to go by too quickly, I do whatever I can to savor the season and make every special moment last as long as possible.
That’s why today, I’m sharing this recipe for Sticky Toffee Cake. I was inspired to make it after sampling Enstrom Candies Chocolate Almond Toffee. Their toffee is handcrafted in small batches and has become one of my favorites.
Serves 10-12
Here's what you will need:
1 1/2 cups finely chopped dates (about 15 whole dates)
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 eggs
Sauce:
1 1/2 cups brown sugar, lightly packed
1 1/2 stick unsalted butter
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1 tablespoon brandy or vanilla extract (optional)
Garnish:
Enstrom Candies Chocolate Almond Toffee
Ice cream (I like vanilla or eggnog.)
Begin by preheating your oven to 350 degrees F. Lightly grease a 10-cup bundt pan with baking spray and set aside.
For the cake, in a medium bowl, stir together the finely chopped dates, boiling water, baking soda, and vanilla extract. Let sit for 10 minutes.
In another bowl, whisk together the flour, baking powder, and salt. Set aside.
With a stand or hand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, and mix until blended, scraping down the sides of the bowl as needed.
Add the flour mixture to the wet ingredients and mix until just combined. Fold in the date and water mixture. Mix until just combined. Do not overmix.
Pour the batter into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool for about 20 minutes. Then, invert it onto a wire cooling rack.
For the sauce, bring the brown sugar, butter, and cream to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 5 minutes. Remove from the heat and stir in brandy (One teaspoon vanilla can be used in place of the brandy.)
To serve, pour the warm sauce over the cake and sprinkle with almond toffee crumbs. Then slice the cake and serve it with ice cream, additional sauce, and a piece of chocolate almond toffee.
thanks done share recipes to : https://inspiredbycharm.com/sticky-toffee-cake/
