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Blue Smoke Sticky Toffee Cake




Source of Recipe


Everyday Food


List of Ingredients




1 cup stout beer

1 teaspoon baking soda

1/2 pound pitted dates

1/2 pound (about 1 1/2 cups) all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

5 tablespoons unsalted butter

1 1/2 cups sugar

2 large eggs

1 tablespoon pure vanilla extract

Vegetable cooking spray

Butterscotch Sauce

Whipped cr�me fra�che, for serving (optional)


Recipe



1. Preheat oven to 350�. Spray a 12-by-10-by-2 1/2-inch baking pan with vegetable cooking spray, and line bottom with parchment paper; set aside.

2. In a small saucepan, heat the stout over medium heat, almost to a simmer. Remove from heat, and add the baking soda, then the dates. Let stand until dates are soft, about 15 minutes. Transfer to a food processor, and pur�e.

3. Into a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, beating to combine after each addition. Beat in the vanilla extract.

4. Add the dry ingredients, alternating with the date pur�e, starting and ending with the dry ingredients. Pour into prepared pan, smoothing top with a spatula. Bake until set, about 20 minutes.

5. Let cool in pan on a wire rack for 15 minutes. Turn out onto a cutting board, and cut into nine pieces. Serve, warm, drizzled with butterscotch sauce, and topped with a dollop of cr�me fra�che.

Butterscotch Sauce

Makes about 1 1/2 cups



1 cup dark-brown sugar

1/2 pound (2 sticks) unsalted butter

1/2 vanilla bean, split lengthwise and scraped

1/2 cup heavy cream

Pinch of salt

1/2 teaspoon freshly squeezed lemon juice

1. In a medium saucepan, combine sugar, butter, and vanilla bean over medium-high heat. Bring to a boil, stirring frequently. Stir in cream, and remove from heat. Add salt and lemon juice, stirring to combine. Store refrigerated, in an airtight container, for up to 1 week. Reheat, in a heatproof bowl set over a pan of simmering water, before using.