One of my favourite cakes, I’m not sure why i never tried making it yet! Don’t be intimidated by the amount of steps and ingredients. It all comes out to an insaaaaanely moist and delicious cake.
Sticky Toffee Date Bundt Cake
Soooo good
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
Hi! If no labneh available, can we replace with Greek yogurt? If so, same quantity? Thanks!
Hi! Sour cream or Greek yogurt 🙂
can we reduce the amount of sugar?
You can, it would kind of change its texture if you over decrease it. I would suggest by 1/2 a cup
Hii
Thank you for the recipe, should we keep the cake in fridge?
Hello! No at room temperature