Date Snacking Cake With Brown Sugar Glaze
Samantha Seneviratne

Photo by Julia Gartland
- Serves
- 8 to 10
- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
Don’t splurge on Medjool dates for this cake. The cheaper, more conventional dates are perfect here.
Ingredients
Date Cake
- 10 tablespoon unsalted butter, at room temperature, plus more for the pan
- 8 ounce pitted dates, chopped
- 1 teaspoon baking soda
- 2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
Brown Sugar Glaze
- 6 tablespoon unsalted butter
- 1/4 cup plus 2 tablespoons brown sugar (light or dark)
- 1/4 cup plus 2 tablespoons heavy cream
- 1/2 teaspoon kosher salt
Featured Video
Date Snacking Cake With Brown Sugar Glaze
To see more Cook and a Half with Sam and Artie (c'mon, you know you want to!), head here.
Directions
Instructions
- Step 1
Butter and line a 9-inch square baking dish with parchment paper, leaving a 2-inch border on two sides. Preheat the oven to 350°F.
- Step 2
In small saucepan, combine the dates and 1 cup water and bring to a simmer over medium. Cook, stirring occasionally, until the dates begin to soften, about 3 minutes. Remove the pot from the heat and stir in the baking soda. Set aside to cool completely.
- Step 3
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Step 4
In a large bowl, with an electric mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Beat in the sour cream, vanilla, and softened dates.
- Step 5
Add the flour mixture to the date mixture and beat to combine. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack to cool completely.
- Step 6
Prepare the glaze. In a small saucepan, melt the butter over medium heat. Whisk in the sugar, heavy cream, and salt and bring to a simmer. Cook, stirring often, until thickened slightly and golden brown in color, about 3 minutes. Set aside to cool slightly.
- Step 7
Using the parchment overhang, lift the cake out onto a plate. Pour the glaze over the top and serve.
- Step 8
This cake will keep for 2 to 3 days, tightly covered at room temperature.