Date Snacking Cake With Brown Sugar Glaze

September 28, 2021
7 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 8 to 10
Author Notes

Don’t splurge on Medjool dates for this cake. The cheaper, more conventional dates are perfect here. —Samantha Seneviratne

Test Kitchen Notes

To see more Cook and a Half with Sam and Artie (c'mon, you know you want to!), head here. —The Editors

What You'll Need
Watch This Recipe
Date Snacking Cake With Brown Sugar Glaze
  • Date Cake
  • 10 tablespoons unsalted butter, at room temperature, plus more for the pan
  • 8 ounces pitted dates, chopped
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons 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 tablespoons 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
  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.
  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.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  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.
  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.
  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.
  7. Using the parchment overhang, lift the cake out onto a plate. Pour the glaze over the top and serve.
  8. This cake will keep for 2 to 3 days, tightly covered at room temperature.

See what other Food52ers are saying.

  • Yolanda DeShong
    Yolanda DeShong
  • Tawnya Dozier
    Tawnya Dozier
  • ConstantlEating

3 Reviews

Yolanda D. December 18, 2022
Just the right amount of sweet and salty. I liked that you didn't have to wait for the cake to cool to add the glaze. Delicious warm! Cake had good texture and moist!
Tawnya D. October 31, 2021
A darling counter cake that isn’t too sweet. Don’t skip the glaze as it’s perfect. Hubby and the kids loved it. Might add barberries for interest next time but it’s good on it’s own. A great way to use up off leftover amounts of dates or other dried fruit.
ConstantlEating September 29, 2021
Great cake, very moist and delicious. I added 1 tsp of ground cardamom, 1 tsp of ground nutmeg, 1/2 cup ground pistachios and some orange zest also. Would definitely recommend making the topping- it adds such a nice sweetness and stickiness.