There’s something undeniably cozy about the smell of something sweet baking in the oven, like a warm hug when the world feels a little too chilly. Ina Garten’s Sticky Toffee Cake is just that – a nostalgic delight that wraps you in Southern comfort and reminds you of lazy Sunday afternoons filled with laughter and love. This cake is rich, indulgent, and perfect for sharing with family, making it a cherished recipe that we hold dear to our hearts.
Why make this recipe?
Sticky Toffee Cake is not just a dessert; it’s a testament to the beauty of home-cooked meals that draw us together around the table. The combination of sweet dates and caramel sauce creates a delightful flavor that’s bound to make your heart sing and your taste buds dance. Whether it’s for a special occasion or a cozy weeknight treat, this cake is a wonderful way to bring a little sweetness into your day.
How to make Ina Garten Sticky Toffee Cake
Gather up your ingredients and your loved ones, and let’s make this dreamy dessert together!
Ingredients:
- 8 oz pitted dates, chopped
- 1 tsp baking soda
- 1 cup boiling water
- 4 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Directions:
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Start by soaking those lovely, chopped dates in the baking soda and boiling water. Let them sit and soften for about 15 minutes; the kitchen should begin to fill with a sweet aroma.
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While the dates are soaking, cream together the softened butter and granulated sugar in a mixing bowl until it’s light and fluffy. Add in the eggs and vanilla extract, beating until well blended.
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In another bowl, whisk together the all-purpose flour, baking powder, and kosher salt — simple as pie.
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Now, it’s time to bring it all together. Alternate adding the dry mixture with the soaked dates into the butter and sugar mixture. Mix until just combined; it’s okay if there are a few lumps.
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Pour the batter into a greased baking pan, spreading it evenly. Pop it into the oven and bake for 30 to 35 minutes, or until a toothpick comes out clean.
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While your cake is baking, let’s make that glorious toffee sauce. In a saucepan, combine the unsalted butter, light brown sugar, heavy cream, and vanilla extract. Simmer over medium heat, stirring often, until the mixture thickens into a mouthwatering sauce (about 5 to 10 minutes).
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Once the cake is done, pull it out of the oven and, while it’s still warm, drizzle that luscious sauce generously over the top. The cake will soak it up and turn into a sticky, toffee dream.
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Serve warm, and don’t forget a little whipped cream or a scoop of ice cream for that extra touch of sweetness.
How to serve Ina Garten Sticky Toffee Cake
Sticky Toffee Cake is best served warm with a dollop of freshly whipped cream or a scoop of ice cream alongside it. The contrast of the warm cake with the cool cream is a delightful experience that will have everyone coming back for seconds. It’s perfect for after dinner or as an indulgent treat with a cup of coffee in the afternoon.
How to store Ina Garten Sticky Toffee Cake
If you happen to have any leftovers (which is a rarity, I assure you), store the cake in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. Just a quick zap in the microwave before serving will revive that warm, inviting flavor!
Tips to make Ina Garten Sticky Toffee Cake
- Use the freshest dates you can find for the best flavor. Medjool dates are especially tasty!
- Don’t skimp on the toffee sauce — it’s what makes this cake so special. Drizzle generously!
- If you want, you can add a pinch of cinnamon to the batter for an extra warm spice note.
Variations
Feel free to play with this recipe by adding chopped nuts, like pecans or walnuts, to the batter for a little crunch. You might even throw in some chocolate chips if you are feeling adventurous!
FAQs
Q: Can I use different types of sugar?
A: Yes, but note that different sugars can alter the flavor a bit. Brown sugar gives that deep, rich toffee taste, but substituting half of it with granulated sugar is fine if that’s all you have.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance. Just let it cool completely and store it in the fridge. Reheat it with the toffee sauce just before serving.
Q: What type of pan should I use?
A: A 9-inch square baking pan or an 8-inch round cake pan works wonderfully for this recipe. Just make sure to grease it well!
There you have it! Ina Garten’s Sticky Toffee Cake is more than just a dessert; it’s a delightful experience filled with warmth and sweetness, perfect for gathering around the table with those you love. I encourage you to give this recipe a try and let the cozy aromas fill your kitchen. As you slice into that soft, sticky goodness, remember that cooking is not just about the food; it’s about the memories we create and the love we share along the way. Happy baking!
Sticky Toffee Cake
Ingredients
Method
- Soak the chopped dates in baking soda and boiling water for about 15 minutes.
- Cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs and vanilla extract, beating until well blended.
- In another bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Alternate adding the dry mixture with the soaked dates into the butter and sugar mixture. Mix until just combined.
- Pour the batter into a greased baking pan and bake for 30 to 35 minutes, or until a toothpick comes out clean.
- In a saucepan, combine unsalted butter, light brown sugar, heavy cream, and vanilla extract. Simmer until thickened.
- Once the cake is baked, drizzle the warm toffee sauce generously over the cake.
- Serve warm with a dollop of freshly whipped cream or a scoop of ice cream.