Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
8 ounces pitted dates, finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Toffee Sauce
Preparation
Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.
