I had this cake for the first time a U-Street Restaurant named Marvin in DC. Their warm toffee cake served with Salted Caramel ice cream was the perfect way to top off their delicious Chicken & Waffle dish. So, I decided to re-create the dessert at home and it’s definitely become a holiday tradition.
English Toffee Cake
3/4 cup heavy cream
3/4 stick of butter
3/4 cup brown sugar
1/2 cup of maple syrup
1/4 stick of butter
1/2 teaspoon baking soda
1/2 cup boiling water
3/4 cup flour
3/8 teaspoon baking powder
1 cup brown sugar (preferably dark)
1/2 teaspoon of vanilla extract
1 large egg
3/4 cup of chopped dates
Salted Caramel Ice Cream (for serving)
1.Preheat the oven to 375 degrees and lightly flour a cake pan.
2. In a small glass bowl, combine the flour, salt and baking powder.
3. In a separate large bowl and using an electric mixer, combine the butter, brown sugar, and vanilla. Then, add the egg. Slowly add the dry flour mixture to the large bowl.
4. In a saucepan, whisk the baking soda into the boiling water. After making sure the batter is fully mixed, gradually add the boiling water and dates – mix at low speed.
5. Pour the fully mixed batter into the cake pan and bake for 45 minutes or until the cake is a dark color. Use the knife test for testing whether the cake is done, then let cool for a few minutes before flipping the cake onto a serving plate so that the bottom of the cake is facing up.
6. While the cake is in the oven or cooling, prepare the toffee sauce by combining all of the ingredients in a saucepan and bringing them to a low boil, stirring frequently
7. After about 2-3 minutes, remove from heat and spoon about a fourth of the sauce onto the bottom of the cake (which should be facing up on the dish)
8. Then, flip the the cake over onto its right side and spoon additional sauce over the top of the cake. Save any extra sauce for serving.
Serve with a scoop of salted caramel ice cream, Talenti preferred