Date Snacking Cake With Brown Sugar Glaze

4.4
7 Ratings

Samantha Seneviratne

Test Kitchen-Approved
Date Snacking Cake With Brown Sugar Glaze

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.

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