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Sticky Toffee Date Bundt Cake

Adapted from Bon Appetit
Soooo good
Print Recipe
Course Dessert

Ingredients
  

Cake

  • 2 cups all purpose flour
  • 1.5 cups packed dark brown sugar
  • 1.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter at room temperature
  • 1 cup labneh (cow labneh, supermarket labneh)
  • 1 tsp vanilla extreact
  • 3 eggs
  • 200 g date paste or chopped pitted dates

Toffee

  • 1 cup salted caramel sauce recipe on blog, linked in notes
  • 1 cup date paste or chopped pitted dates

Candied Nuts

  • 1/4 cup roughly chopped walnuts
  • 1/4 cup roughly chopped pecans
  • 1/2 cup light brown sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp water

Instructions
 

Cake

  • Preheat oven to 180C
  • Coat bundt cake with butter and dust with flour
  • Beat brown sugar, baking powder, cinnamon, salt, baking soda, and 2 cups flour in the large bowl of a stand mixer fitted with the paddle attachment on low speed until combined (or use a hand mixer and large bowl)
  • Add butter (make sure it’s at room temperature) and beat on medium-low speed until mixture resembles coarse sand
  • Add labneh and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 minute
  • Add eggs one at a time making sure you beat them well after every addition
  • Reduce speed to low, add dates, and beat until incorporated, about 30 seconds longer
  • Bake cake until a tester inserted into the center comes out clean and cake springs back slightly when pressed, 40–50 minutes.

Sauce

  • Heat a large pot of water until it bubbles
  • In a smaller pot (bain marie) place the dates and caramel, place over the pot, and keep mixing until the dates and the caramel sauce become one
  • Pour over warm cake

Nuts

  • Place all the ingredients in a pan, cook until sugar melts and mixture bubbles
  • Add the nuts, cook for around 3-4 min making sure you coat them well
  • Remove from heat, pour over parchment paper. Once it cools down, break the nuts apart and put on top of cake

Notes

For the salted caramel sauce click HERE