STICKY TOFFEE COFFEE CAKE

For the Date Filling

Combine the dates, water, and brown sugar in a small saucepot. Bring the mixture a simmer and took for 8-12 minutes or until the dates are completely tender.

Turn off the heat and let the mixture cool for 10-15 minutes.

Transfer the date mixture to a food processor or blender and process until smooth. Alternatively, blend the mixture until smooth using an immersion blender.

Transfer the filling a bowl and stir in the cinnamon and salt. Set aside until ready to use.

For the Streusel Topping

Combine the flour, sugar, cinnamon, salt, and baking powder in a medium bowl. Whisk to thoroughly combine.

Add the room temperature butter to the bowl, then fold the mixture together using a fork. Once mostly combined, squeeze the mixture by hand to form clumps. Set aside in the refrigerator until ready to use.

For the Toffee Glaze

Combine the heavy cream, sugar, and butter in a small saucepan. Bring to a simmer and cook over medium-low heat until the sauce is deepened in colors and thickened, about 7-12 minutes.

Let cool to room temperature before using. If the sauce becomes grainy and split, add more heavy cream, about 1 tablespoon at a time, while whisking until a smooth sauce-like consistency returns.

For the Sticky Toffee Coffee Cake

Preheat the oven to 350 °F. Prepare a 9-inch x 15-inch loaf pan with nonstick spray and parchment paper, making sure to leave a 2-3 inches of extra parchment on the sides to act as leaves.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine and set aside.

In another bowl, whisk together the eggs, sour cream, treacle (or molasses), and vanilla extract. Set aside until ready to use.

In the bowl of a stand mixer, combine the butter, brown sugar, and granulated sugar. Using the paddle attachment, cream the butter and sugar together until lightened in color and fluffy, about 3-4 minutes.

Scrape down the sides of the bowl using a plastic spatula. Then, add the egg mixture to the bowl. Mix until well combined.

Add all of the dry ingredients at once to the bowl and mix until just combined.

Transfer half of the batter to the prepared loaf pan, then spread the Date Filling over the batter using a mini offset spatula or a spoon. Add the other half of batter over the filling and spread until relatively smooth. Sprinkle the Streusel Topping over top until the surface of the batter is completely covered. If there is leftover streusel topping, freeze in a sealable bag for up to up to 6 months.

Bake the cake in the preheated oven for 65 - 75 minutes or until cooked through (~200°F internal temperature). Let cool completely before lifting out of the baking pan.

Once cool, drizzle with Toffee Glaze and optionally, serve with whipped cream.