Sticky Toffee Coffee Pudding Bundt Cake
A sweet moist date sponge covered in an indulgent sticky toffee sauce.
Served warm, its gooey and comforting with rich toffee flavour and coffee notes in every single bite.
Sticky Toffee Coffee Pudding Bundt Cake
Here’s Why You’ll Love This Sticky Toffee Coffee Pudding Bundt Cake:
Super easy to make
Simple ingredients and very little equipment needed
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Medjool Dates: add a robust caramel-like flavour to the cake and create that moist sticky texture. You can use any type of dates here but the more juicy the better!
Brown Sugar: A combination of dark and light brown sugar give a deep colour and rich molasses flavour full of toffee notes.
Buttermilk: Creates a soft, melt in the mouth crumb
Espresso: a shot of espresso or instant coffee added to the toffee sauce gives robust rich coffee flavour which pairs so well with the sweet gooey sponge.
Storing tips
The sponge can be made a day or two in advance. Once the sponge is cooked wrap it whilst still warm in cling film and store at room temperature. Once ready to serve, make the toffee sauce and then unwrap the sponge. Cover with the toffee sauce and serve.
Recipe