Sticky Toffee Bundt with Cran Caramel

If you have pie fatigue, may we suggest a Bundt? It’s cakey and cute and perfect for a crowd. This one has a warm, fall-friendly flavor and a cranberry-caramel sauce that you’re going to want to drizzle over pretty much everything. Black Friday waffles, here we come!
Author:
Publish date:
Sticky Toffee Bundt with Cran Caramel

Don't know the size of your Bundt pan? Use a measuring cup to fill it with water. An 8-cup Bundt holds 8 cups of water, etc.

Recipe by Mindy Fox

Ingredients

Cake

  • 1 stick unsalted butter, at room temperature, plus more for greasing the pan
  • 4 cups flour, plus more for dusting the pan
  • 16 oz. dates, pitted and chopped (2 packed cups)
  • 4 tsp. grated orange zest
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 1/3 cups sugar
  • 2 tsp. pure vanilla extract
  • 4 large eggs

Sauce

  • 2 cups (packed) brown sugar
  • 1 cup heavy cream
  • 4 tbsp. unsalted butter
  • 2 tbsp. bourbon
  • 2 tsp. kosher salt
  • 1 /4 tsp. ground cinnamon
  • 1 1/3 cups cranberries (if frozen, no need to thaw) Whipped cream, for serving

Preparation

1. For the cake, arrange a rack in the center of the oven; preheat to 350°. Butter and flour a 10- to 12-cup Bundt pan. In a large saucepan, bring the dates and 21/2 cups water to a boil. Remove from heat. Stir in the orange zest, then the baking soda. (The mixture will foam up.) Let cool. 

2. In a large bowl, whisk 4 cups flour, the baking powder, and kosher salt. In a large bowl, using an electric mixer on medium- high, beat the stick of butter, the sugar, and vanilla until light and creamy, about 2 minutes. Add 2 eggs; beat to blend. Add half of the flour mixture and half of the date mixture; beat to blend. Repeat with the remaining 2 eggs, flour mixture, and date mixture. 

3. Transfer the batter to the pan. Bake until a tester inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire rack for 30 minutes; invert the cake onto the rack. Let cool for at least 15 minutes more.

4. Meanwhile, for the sauce, in a large saucepan, bring the sugar, cream, butter, bourbon, kosher salt, and cinnamon to a boil. Reduce heat to medium and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes. Stir in the cranberries; remove from heat. Let stand for 1 minute, then, using a potato masher, lightly crush the cranberries. Serve the cake with the caramel sauce and whipped cream.