Sticky Toffee Pudding Cake

Ingredients and Weight:

• All-purpose flour: 225g
• Baking powder: 3 tsp
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Unsalted butter, softened: 113g
• Brown sugar: 150g
• Large egg: 1
• Buttermilk: 120ml
• Vanilla extract: 1 tsp

For the Toffee Sauce:

• Butter: 113g
• Brown sugar: 150g
• Heavy cream: 120ml
• Salt: 1/4 tsp

Preparation Time:

• 20 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch square baking dish.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the toffee sauce. In a saucepan, combine the butter, brown sugar, heavy cream, and salt. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened.
7. Immediately after the cake comes out of the oven, poke holes all over the top with a skewer or toothpick. Pour the hot toffee sauce over the cake, allowing it to soak in.
8. Let the cake cool completely before serving.

Nutritional Information:

• Calories: 450 kcal
• Fat: 22g
• Carbs: 60g
• Protein: 5g

Dish Characteristics:

• Moist and tender cake with a rich toffee flavor
• Sticky and decadent toffee sauce
• Perfect for special occasions or as a dessert for guests

User Comments:

"This cake was incredibly delicious! The toffee sauce was the perfect complement to the moist and fluffy cake." "I made this for my family and they loved it! It was so easy to make and the flavor was amazing." "This sticky toffee pudding cake was absolutely perfect! The cake was moist and flavorful, and the toffee sauce was rich and decadent."

Special Precautions and Tips:

• Do not overmix the batter, as this can make the cake tough.
• Use high-quality ingredients for the best flavor.
• If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• The cake can be stored at room temperature for up to 3 days.