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sticky toffee coffee cake

Perfectly moist coffee cake dripping in a delicious toffee sauce
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast
Servings: 8
Author: the communal feast

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

  • 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.
  • Preheat the oven to 375 degrees F and grease a large bundt pan.
  • 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.
  • In a separate bowl, combine the flour, baking powder and salt.
  • 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.
  • 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.