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