Butterscotch Soaked Cake - OMG this is good

All I can say is try this cake.  - Unbelievably good, and not as sweet as you would think.  Don't let the ingredients scare you.  Tim knew what was in the cake and still tried it.  He loved it!  :)

 

Yes , Those are dried dates!  Sweet and moist.  It makes for a health cake!  Once blended, you don't know they are in the cake , Relax,  Try it , you'll love it.

 

Deb from Smitten Kitchen credits this cake as  the signature desert from Moto in Williamsburg, Brooklyn.  It would definitively make the trip to Brooklyn worth it!

 

ps Butterscotch Sauce is to  Carmel sauce as Brown sugar  is to granulated white sugar

 

 



 

Cake
3/4 pound (about 2 1/4 cups) dried dates
2 1/4 cups boiling water
1 1/2 teaspoons baking soda
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup  granulated sugar
2 tablespoons brown sugar
2 large eggs
1/4 teaspoon fine sea or table salt
1 2/3 cups all-purpose flour

Butterscotch Sauce
8 tablespoons (1 stick) unsalted butter, melted
1 cup heavy or whipping cream
1 cup plus 2 tablespoons brown sugar
2 teaspoons vanilla extract

Serving
Unsweetened whipped cream – a must!!
A few flakes of sea salt
Fresh mint leaves

Cake: Pit (if needed) and roughly chop dates and place them in a heatproof bowl of blender. Pour boiling water over them and stir in the baking soda. Cover and set it aside for 30 minutes.

Meanwhile, heat oven to 350°F . Melt butter  10 inch cake baking pan in microwave or oven.  Swirl around to butter pan well and then add butter to large mixing bowl

Blend date-water mixture in a blender or food processor until smooth. In a large bowl, combine the melted butter and sugars. Whisk in eggs, then salt. Stir in the flour and date puree. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

To serve it from pan, let it cool in the pan on a cooling rack. If you’d like to serve it from a plate, let cool in the pan for 20 minutes, then flip it out onto a cooling rack.

Sauce: Combine butter, cream, sugar and vanilla in a larger saucepan than you think you’ll need (3 quarts or larger,  it needs high sides) over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.

Serving : Cut the cake into squares (still warm is just fine). Generously Drizzle each slice with carmel sauce, a pinch of sea salt, and top with a dollop of whipped cream, if desired., a leaf or two of mint is terrific here.