through the feed tube. The mixture will be very smooth, dark, and glossy. Scrape it into a bowl and keep it covered until ready to use.
Make the Batter
In the bowl of a stand mixer fitted with the whisk beater, beat the butter, sugar, and vanilla on medium speed until light and fluffy. In a small bowl, lightly whisk the eggs. With the mixer on medium speed, gradually add the eggs in three additions, scraping down the sides of the bowl after each addition. (The mixture may appear curdled, but after adding the flour, it will be smooth.)
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add one-third of the flour mixture to the batter and mix on low speed for 10 to 15 seconds just until incorporated. Scrape down the sides of the bowl. Add half the date mixture and mix just until incorporated, about 15 seconds. Repeat with another third of the flour mixture, then the remaining date mixture, and finally the remaining flour mixture. Mix just until the batter is uniform in color and no streaks remain. Scrape the sides of the bowl as needed. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with an offset spatula. The pan will be about one-third full.
Bake the Cake
Bake for 15 minutes, rotate the pan halfway, and continue baking for another 10 to 15 minutes, or until a wire cake tester comes out clean when inserted in the center and the cake springs back when pressed lightly in the center. While the cake is baking, make the toffee sauce.
Cool and Unmold the Cake
Let the pan cool on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto the prepared baking sheet. Reinvert it onto the second sheet or cutting board. Serve at once or reheat for 5 minutes in a 350°F/175°C oven. The cake will be about 1¼ inches at the sides and 1½ inches in the center.
Notes
If measuring rather than weighing, pour the beer carefully against the side of the measuring cup to prevent foaming. If there is some foam, allow it to settle so you can get an accurate measure.
If you desire more texture, reserve two of the dates and pulse them in, after you have processed the date mixture, until only small pieces remain.
Butterscotch Toffee Sauce
Makes: 2¼ cups/18 fluid ounces/20 ounces/572 grams
Volume
Ounce
Gram
dark brown sugar, preferably Muscovado
1 cup, firmly packed
8.5
239
1 vanilla bean
.
.
.
unsalted butter (65° to 75°F/19° to 23°C)
16 tablespoons (2 sticks)
8
227
heavy cream
½ cup (4 fluid ounces)
4
116
lemon juice, freshly squeezed
2 tablespoons (1 fluid ounce)
1
31
salt
1/8
teaspoon
.
.
Make the Butterscotch Toffee Sauce
In a small saucepan, place the brown sugar. With a small sharp knife, split the vanilla bean lengthwise in half. Scrape the vanilla bean seeds into the sugar. Rub the seeds in with your fingers. Remove and reserve the pod. With a silicone spatula, stir in the butter.
Bring the mixture to a boil over medium heat, stirring constantly. Remove the pan from the heat and stir in the heavy cream, lemon juice, salt, and the reserved vanilla pod. The mixture will be slightly grainy but will become totally smooth on standing. Reheat, if necessary, and remove the vanilla pod before serving.
Pecan and Crème Fraîche Topping
Volume
Ounce
Gram
pecan halves
1¼ cups
4.5
125
crème fraîche, lightly whipped
¾ cup
6
174
Toast the Pecans
Spread the pecans evenly on a baking sheet and bake in a preheated 350°F/175°C oven for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. Break or chop them coarsely and set aside.
Complete the Sticky Toffee "Pudding"
Cut the pudding into thirds the long way and fourths the short way. Set each portion on a serving plate. Pour 3 tablespoons of the toffee sauce on top of each serving, allowing it to cascade over the sides and pool onto
Make the Batter
In the bowl of a stand mixer fitted with the whisk beater, beat the butter, sugar, and vanilla on medium speed until light and fluffy. In a small bowl, lightly whisk the eggs. With the mixer on medium speed, gradually add the eggs in three additions, scraping down the sides of the bowl after each addition. (The mixture may appear curdled, but after adding the flour, it will be smooth.)
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add one-third of the flour mixture to the batter and mix on low speed for 10 to 15 seconds just until incorporated. Scrape down the sides of the bowl. Add half the date mixture and mix just until incorporated, about 15 seconds. Repeat with another third of the flour mixture, then the remaining date mixture, and finally the remaining flour mixture. Mix just until the batter is uniform in color and no streaks remain. Scrape the sides of the bowl as needed. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with an offset spatula. The pan will be about one-third full.
Bake the Cake
Bake for 15 minutes, rotate the pan halfway, and continue baking for another 10 to 15 minutes, or until a wire cake tester comes out clean when inserted in the center and the cake springs back when pressed lightly in the center. While the cake is baking, make the toffee sauce.
Cool and Unmold the Cake
Let the pan cool on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto the prepared baking sheet. Reinvert it onto the second sheet or cutting board. Serve at once or reheat for 5 minutes in a 350°F/175°C oven. The cake will be about 1¼ inches at the sides and 1½ inches in the center.
Notes
If measuring rather than weighing, pour the beer carefully against the side of the measuring cup to prevent foaming. If there is some foam, allow it to settle so you can get an accurate measure.
If you desire more texture, reserve two of the dates and pulse them in, after you have processed the date mixture, until only small pieces remain.
Butterscotch Toffee Sauce
Makes: 2¼ cups/18 fluid ounces/20 ounces/572 grams
Volume
Ounce
Gram
dark brown sugar, preferably Muscovado
1 cup, firmly packed
8.5
239
1 vanilla bean
.
.
.
unsalted butter (65° to 75°F/19° to 23°C)
16 tablespoons (2 sticks)
8
227
heavy cream
½ cup (4 fluid ounces)
4
116
lemon juice, freshly squeezed
2 tablespoons (1 fluid ounce)
1
31
salt
1/8
teaspoon
.
.
Make the Butterscotch Toffee Sauce
In a small saucepan, place the brown sugar. With a small sharp knife, split the vanilla bean lengthwise in half. Scrape the vanilla bean seeds into the sugar. Rub the seeds in with your fingers. Remove and reserve the pod. With a silicone spatula, stir in the butter.
Bring the mixture to a boil over medium heat, stirring constantly. Remove the pan from the heat and stir in the heavy cream, lemon juice, salt, and the reserved vanilla pod. The mixture will be slightly grainy but will become totally smooth on standing. Reheat, if necessary, and remove the vanilla pod before serving.
Pecan and Crème Fraîche Topping
Volume
Ounce
Gram
pecan halves
1¼ cups
4.5
125
crème fraîche, lightly whipped
¾ cup
6
174
Toast the Pecans
Spread the pecans evenly on a baking sheet and bake in a preheated 350°F/175°C oven for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. Break or chop them coarsely and set aside.
Complete the Sticky Toffee "Pudding"
Cut the pudding into thirds the long way and fourths the short way. Set each portion on a serving plate. Pour 3 tablespoons of the toffee sauce on top of each serving, allowing it to cascade over the sides and pool onto
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