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Prep time
10 minutes
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Cook time
10 minutes
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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
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Watch This Recipe
Date Snacking Cake With Brown Sugar Glaze
Ingredients
- Date Cake
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10 tablespoons
unsalted butter, at room temperature, plus more for the pan
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8 ounces
pitted dates, chopped
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1 teaspoon
baking soda
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2 cups
all-purpose flour
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1 1/2 teaspoons
baking powder
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1 teaspoon
ground cinnamon
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3/4 teaspoon
kosher salt
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1/3 cup
granulated sugar
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2
large eggs, at room temperature
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1/4 cup
sour cream
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1 teaspoon
pure vanilla extract
- Brown Sugar Glaze
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6 tablespoons
unsalted butter
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1/4 cup
plus 2 tablespoons brown sugar (light or dark)
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1/4 cup
plus 2 tablespoons heavy cream
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1/2 teaspoon
kosher salt
Directions
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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.
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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.
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In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
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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.
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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.
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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.
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Using the parchment overhang, lift the cake out onto a plate. Pour the glaze over the top and serve.
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This cake will keep for 2 to 3 days, tightly covered at room temperature.
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