In the heart of pumpkin season, sharing a squashy spin on sticky toffee pudding. It’s a simple rustic date cake, that is so homey and elevated- laced with cozy spices, toasty brown butter, and a sticky sweet toffee sauce. I love this cake served warm with scoops of vanilla ice cream.
Ingredients You’ll Need For The Sticky Toffee Pudding.
Dates: Moisture, sweetness and rich caramel flavor.
Unsalted Butter. For both the cake and the toffee sauce.
Dark Brown Sugar. For moisture and deep rich notes of molasses.
Pumpkin. In both the sponge and the toffee sauce. The pumpkin adds a rich cozy flavor perfect for fall.
Eggs. Room temperature. Binds the ingredients and provides structure and moisture.
Flour. Hayden Flour Mills All Purpose Sonora is my go to.
Salt.Balances the sweetness and enhances the flavors.
Baking Soda and Powder. Baking soda is used to soften the dates by breaking down their fibers, baking powder for lift and a lighter texture.
Spices. This cake is fragrant with cinnamon, ginger and nutmeg.
Vanilla. Bean, extract or paste.
Heavy Cream. Rich, smooth, silky sauce.
Use Another Pan.
I baked these cutie cakes in a mini bundt pan, but feel free to use a 8 X 8 inch baking pan, bake for 35-40 minutes.
Pumpkin Sticky Toffee Pudding
Description
Makes 8 mini Bundts or 8 X 8 inch cake
Ingredients
Pumpkin Sticky Toffee Pudding
1/2 cup (113g) unsalted butter
2 eggs, at room temperature
8 ounces (225g) pitted dates
1 teaspoon baking soda
1 cup (240ml) boiling water
1 1/4 cup (160) all-purpose flour
1 teaspoons baking powder
1.5 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
Pinch of cloves
125 grams pumpkin puree, homemade or canned
1/2 teaspoon salt
3/4 cup (150g) packed dark brown sugar
2 tsp vanilla
Pumpkin Butterscotch Sauce
1/2 cup (113g) unsalted butter, diced
1 cup (200g) light brown sugar
Large pinch flaked sea salt
1 vanilla bean, scraped or 1 tbsp vanilla extract
1/2 cup (120ml) heavy cream
3/4 cup (200g) pumpkin puree
Instructions
- Preheat the oven to 350. Butter a 8 X 8 inch baking pan or 2 mini bundt pans. If using the bundt butter and dust with flour, to prevent the cakes from sticking.
- Brown the butter: Melt the butter in a medium saucepan over medium-high heat. Once it melts, begin stirring often. The butter will crackle and start to foam slightly. Continue stirring until the brown bits collect at the bottom of the pan. It will smell nutty and be amber in color. Transfer to a heat proof bowl, making sure to collect all the brown bits. Allow to cool for a few minutes.
- In a medium bowl, combine the dates and baking soda. Pour the boiling water over the top and set it aside for 10-15 minutes to allow the dates to soften. Puree the mixture in a blender or food processor, or mash with a fork.
- Whisk together the flour, baking powder, spices and salt. Set aside.
- In a large bowl whisk together the eggs, brown sugar and vanilla until pale and frothy. Whisk in the date paste, browned butter and pumpkin until well combined, then stir in your flour mixture.
- Pour the batter into the prepared pan and smooth out the top. Bake for 20-25 minutes for Bundts or 35–40 minutes for the cake, until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes, serve warm with pumpkin toffee sauce.
- Serve warm or at room temperature with vanilla ice cream and more sauce.
To make the Toffee Sauce
- To make the butterscotch sauce, add the butter and brown sugar to a saucepan and place over medium heat and cook until melted. Add the vanilla and salt and cook for about 2-3 minutes, with the mixture bubbling. Add the pumpkin and cream and cook for about 2 minutes more or until you have a sauce-like consistency. Set aside and use while warm.
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