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Juicy date cake with salted caramel sauce

Moderate 20 January 2021
Preparation time
30 min
Cooking time
40 min

A nice cake for a coffee & cake round on Sunday. Beautifully decorated with dates and salted caramel sauce.

250 g Flour
250 g Muscovado Zucker
1 Tsp. ground cinnamon
0.5 Tsp. Baking soda
220 g Butter (room temperature)
1 Tsp. Baking powder
170 g Medjool dates pitted & coarsely chopped
3 UNIT Eggs (size L)
1 Tsp. Vanilla extract
120 g Muscovado Zucker
150 g Sour cream
2 Prisen Salt
1 handful Dates (for garnish)
125 g Sour cream
90 g Butter cut into cubes
1 Tsp. Vanilla extract
  • Step 1/10

    Preheat oven to 180ºC top & bottom heat.

  • Step 2/10

    Mix flour, sugar, baking powder, cinnamon, salt and baking soda.

  • Step 3/10

    Add the butter. Now mix everything until it becomes a mass.

  • Step 4/10

    Add sour cream and vanilla extract and blend again for a few seconds.

  • Step 5/10

    Now add the eggs one by one until everything is one mass.

  • Step 6/10

    Now fold in the sliced and pitted dates and place in a greased and floured cake pan (e.g. Gugelhupfform) and bake for 40-50 min. Pick with a toothpick into the cake and check if it is baked.

  • Step 7/10

    Allow the cake to cool completely before removing it from the pan.

  • Step 8/10

    For the sauce, simply heat the sugar, salt and butter in a saucepan until everything is mixed.

  • Step 9/10

    Remove the sauce from the heat and fold in the vanilla extract and sour cream.

  • Step 10/10

    Let the sauce cool a little and pour it over the cake. You can garnish the cake with a handful of chopped dates and coarse sea salt.

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