SUNDAY’S CAKE

05/17/2016

2 1

So, this cake may not be the prettiest, but I promise it tastes really good. Ha! The kids were stoked because it’s a Happy Potter cake.

Sticky Toffee Pudding with Maple Sauce

You will need:

12-16 Medjool dates, pitted and chopped
½ cup hot water
½ teaspoon baking soda
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons vanilla extract
3 tablespoons grade B maple syrup
4 tablespoons unsalted butter, melted and cooled
2 large eggs

Maple Sauce
¼ cup grade B maple syrup
½ cup unsalted butter, melted and cooled
¼ cup heavy cream at room temperature or warmed

Begin by moving a baking rack to the center of the oven and preheating to 350°F degrees. Butter and flour an 8-inch round cake pan and set aside. In a small bowl, add the dates, hot water, and baking soda—stirring to dissolve. Let this mixture sit for about 15 minutes, then combine in a food processor until smooth. Scrape down the sides of the bowl and pour in the flour, baking powder, salt, vanilla, and maple syrup, processing until well-combined. Next, add the butter and eggs, and process until completely blended. Be careful not to overmix the batter or the cake will come out tough! Pour the batter into the pan and bake for 35-45 minutes, or just until the cake is golden brown and springy. In the meantime, start the maple sauce. In a medium bowl, whisk the maple syrup and butter together until well-blended, then slowly whisk in the cream. (The mixture should be kind of soupy.) Let the sauce sit at room temperature as the cake bakes and line a large plate with parchment paper. Once the cake is removed from the oven, pour ⅓ of the sauce over the top evenly while it cools. When the cake is completely cooled, invert it onto the lined plate, then immediately invert it again onto a serving plate, making it right-side up. Serve slices of the cake warm or at room temperature and pour a little extra sauce on top of each slice. Store the cake in plastic wrap at room temperature for 3 days and the sauce in a refrigerated airtight container for up to 1 week. The sauce can thicken, so you might need to whisk it and possibly warm it before serving.

Recipe via Baking With Less Sugar by Joanne Chang.

 

12 comments

  • Silvia

    Yay! Sunday’s cake is back! Love that you’re using dates to sweeten the cake.
    Really want to give that a try myself sometime soon.

    Happy baking!

  • April | April Everyday

    This looks absolutely delicious! I’ve been on a little baking craze lately, so I’m always looking for new recipes – especially ones that have less sugar! I love sticky toffee pudding, so I’m definitely going to have to give this a try!
    Thanks for sharing!
    xo April | April Everyday

  • Georgia

    omg a sugar free cake- maybe my husband will actually eat this one. thanks for sharing.

  • J e s s

    hmmm :)
    delicious! sunday is a cake day /o/

  • Nicky

    I’ve missed Sunday’s Cake!

  • Heidi

    Yum!

  • Maryanne

    I’ll be making this weekend. Thank you

  • Jen

    These were some of my favorite posts of yours. I hope you continue baking and sharing.

  • Ella

    I’ve missed your Sunday Cake posts. So happy to see it back! Can’t ever go wrong with a sticky toffee pudding cake! I’ve made mine with a custard sauce. Will have to try the maple sauce next time.

  • erika

    this looks amazing! does anyone know how I might adjust this recipe for high altitude baking? I live in Denver, and none of my cakes ever turn out the same/cooked here as they did in SF!

  • Life lately - nature inspiration - Don't Tell Anyone

    […] – take a look at the best street styles from Sydney fashion week yay! • This Sunday’s cake recipe from Bluebird blog is definitely a must! • My dear friend Kotryna has shared some great tips […]

  • Dagný Björg

    Mamma mia! Making this coming sunday!

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