Sticky Toffee Cakelets
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Cakes
- 1 1⁄2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped dried apricot
- 1⁄2 cup pitted finely chopped dates
- 1⁄4 cup unsalted butter
- 3⁄4 cup packed brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
-
Sauce
- 2⁄3 cup packed brown sugar
- 6 tablespoons unsalted butter, softened to room temperature
- 2⁄3 cup evaporated milk or 2/3 cup heavy cream
- 1 teaspoon pure vanilla extract
directions
- Position a rack in the center of the oven; preheat oven to 350°.
- Grease eight 6-ounce ramekins and line the bottoms with parchment paper rounds.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt to blend; set aside.
- In a small bowl, combine the apricots and dates; pour enough boiling water over the fruit to cover; set aside.
- In the bowl of an electric mixer set on medium speed, cream the butter with the sugar for 3 minutes, or until light and fluffy.
- Add the eggs and vanilla and mix well.
- Decrease mixer speed to low and slowly add the dry ingredients.
- Drain the fruit and gently fold into the mixture.
- Divide the batter among the prepared ramekins, and bake for 15-20 minutes or until the cakes are puffed up and a wooden pick inserted into the center comes out with moist crumbs attached (the cake will fall like a souffle when removed from the oven).
- Set the ramekins on a wire rack to cool slightly.
- Grasping each ramekin with a dry kitchen towel, run a sharp, thin paring knife around the edge of the ramekin to release.
- Turn each cakelet out onto a small serving plate, and peel away the parchment.
- Sauce-combine the sugar, butter evaporated milk, and vanilla in a medium saucepan over medium heat and stir until the butter is completely melted and the sugar dissolves.
- Decrease the heat to a simmer and cook for 5 minutes, or until the sauce darkens to a deep brown color.
- To serve, drizzle the warm sauce over the cakes, allowing in some sauce to pool in the center where the cakes have fallen.
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