STICKY TOFFEE PUDDING - MAPLE UPSIDE DOWN CAKE

STICKY TOFFEE PUDDING - MAPLE UPSIDE DOWN CAKE image

Number Of Ingredients 23

Ingredients

FOR MAPLE TOFFEE SAUCE
1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar
1/4 cup maple syrup, 100 % natural
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup heavy cream
Unsweetened whipped cream, for serving
PUDDING:
5 ounces pitted dried dates
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg, freshly ground
Pinch of cloves
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cups light-brown sugar
2 large eggs
3 tablespoons molasses
3 tablespoons maple syrup, 100% natural
1 teaspoon pure vanilla extract
1 1/4 cups pecans, toasted and coarsely chopped

Steps:

MAPLE TOFFEE SAUCE: 1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. 2. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use. PUDDING: 1. Grease one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside. 2. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. 3. Transfer cooled dates to a food processor; pulse until very coarsely chopped. Set aside. 4. In a seperate bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves. 5. Using an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. 6. Add eggs to butter & suguar, and beat until combined. 7. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. 8. With the mixer on low speed, add the flour mixture. Mix until just combined. 9. Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans. 10. Pour batter into cake pan, smooth top, and transfer to middle rack of oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes. 11. Remove pudding from oven and let cool for 10 minutes before inverting onto serving platter 12. Immediately pour additional sauce over cake; let cool slightly. Serve warm with whipped cream dusted with nutmeg.