BLUE SMOKE STICKY TOFFEE CAKE

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Blue Smoke Sticky Toffee Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 15

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 creme fraiche, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Spray a 12-by-10-by-2 1/2-inch baking pan with vegetable cooking spray, and line bottom with parchment paper; set aside.
  • 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 puree.
  • 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.
  • Add the dry ingredients, alternating with the date puree, starting and ending with the dry ingredients. Pour into prepared pan, smoothing top with a spatula. Bake until set, about 20 minutes.
  • 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 creme fraiche.

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