A nice cake for a coffee & cake round on Sunday. Beautifully decorated with dates and salted caramel sauce.
| 250 g | Muscovado Zucker |
| 250 g | Flour |
| 1 Tsp. | ground cinnamon |
| 0.5 Tsp. | Baking soda |
| 220 g | Butter (room temperature) |
| 1 Tsp. | Baking powder |
| 170 g | Medjool dates pitted & coarsely chopped |
| 3 UNIT | Eggs (size L) |
| 1 Tsp. | Vanilla extract |
| 120 g | Muscovado Zucker |
| 150 g | Sour cream |
| 125 g | Sour cream |
| 2 Pinches | Salt |
| 1 handful | Dates (for garnish) |
| 90 g | Butter cut into cubes |
| 1 Tsp. | Vanilla extract |
-
Step 1/10
Preheat oven to 180ºC top & bottom heat.
-
Step 2/10
Mix flour, sugar, baking powder, cinnamon, salt and baking soda.
-
Step 3/10
Add the butter. Now mix everything until it becomes a mass.
-
Step 4/10
Add sour cream and vanilla extract and blend again for a few seconds.
-
Step 5/10
Now add the eggs one by one until everything is one mass.
-
Step 6/10
Now fold in the sliced and pitted dates and place in a greased and floured cake pan (e.g. Gugelhupfform) and bake for 40-50 min. Pick with a toothpick into the cake and check if it is baked.
-
Step 7/10
Allow the cake to cool completely before removing it from the pan.
-
Step 8/10
For the sauce, simply heat the sugar, salt and butter in a saucepan until everything is mixed.
-
Step 9/10
Remove the sauce from the heat and fold in the vanilla extract and sour cream.
-
Step 10/10
Let the sauce cool a little and pour it over the cake. You can garnish the cake with a handful of chopped dates and coarse sea salt.
Matching products
What others say about Juicy date cake with salted caramel sauce