Breakfast

sticky toffee coffee cake

A sticky toffee pudding inspired coffee cake drizzled in a highly addictive toffee sauce. It will become your new favourite morning treat- who says you cant have desert for breakfast?

Perfect for fancy brunches, bridal or baby showers. The texture is unbelievably moist, dense, and light all at the same time. Without the added toffee sauce the cake is actually fairly healthy. By no means is it actually healthy we just mean it has a reduced amount of sugar due to the fact that the dates add natural sweetness which is why the amount of sugar in this cake is reduced compared to a regular coffee cake.

When making the date mixture, it should start to thicken and begin to soften. By adding baking soda, it will start to foam and helps break down the fibres so you can skip the step of puréeing. We recommend using a large enough saucepan as the date mixture will double in volume when the baking soda is added.

What is cake without some sort of delicious topping. This cake is nothing without its glorious and decadent sauce dripping down the edges. Truly a life altering duo in our opinion. On that note, the toffee sauce can be made up to a week in advance and warmed in the microwave or stove top.

If you make this recipe don’t forget to tag us @thecommunalfeast and use #thecommunalfeast we love hearing from you!

sticky toffee coffee cake

sticky toffee coffee cake

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Perfectly moist coffee cake dripping in a delicious toffee sauce

Ingredients

  • 1 cup dates, packed
  • 1/2 cup currants
  • 1 1/4 cup water
  • 1 tsp baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 3 eggs, room temperature
  • 1/2 cup brewed coffee
  • 1/2 cup plain greek yogurt
  • 2 1/2 cup all-purpose flour
  • 1 TBS baking powder
  • pinch of salt
  • for the toffee sauce
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 1 tsp ground ginger

Instructions

  1. Bring the dates, currants and water to a boil over medium heat. When boiling, reduce to low and let simmer for 5 minutes. Remove from the heat and add baking soda, stir and set aside.
  2. Preheat the oven to 375 degrees F and grease a large bundt pan.
  3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by the yogurt and coffee until fully incorporated and smooth.
  4. In a separate bowl, combine the flour, baking powder and salt.
  5. Slowly add the dry ingredients to the wet ingredients alternating with the date mixture until combined. Bake for 40 minutes and allow to cool 15 minutes.
  6. To make the sauce: combine all of the ingredients in a small sauce pot over medium heat. Let simmer for 5 minutes and allow to cool and thicken.

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