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Coffee Toffee

Instructions

SERVINGS: 4
PREPARATION TIME: 1 HR 30 MIN

DATE CAKE

Preheat oven to 350°. Add dark brown corn syrup to boiling water and reduce to half. Sprinkle 1/2 tsp. baking powder on dates, then pour boiling water over them; let cool. Mix flour, salt, and the remaining baking powder; set aside. Cream butter and sugar until creamy, then add egg until combined. Mix together the dates mixture with the flour mixture and butter mixture. Grease baking pan with butter thoroughly, then pour batter. Smooth it down, making sure the top is flat. Bake for 25-30 minutes or until knife inserted comes out clean.

TOFFEE SAUCE

Melt butter in saucepan, then add sugar and stir until melted. Add corn syrup, heavy cream, S&D Espresso Coffee Extract and vanilla
extract. Stir with wooden spoon until combined, then let it reduce to half. Add salt. After cake is done baking, brush cake with 1/2 of the
toffee sauce and refrigerate overnight.

BANANA FLAMBE

Melt butter in saucepan. Add brown sugar and S&D Espresso Coffee Extract; heat until sugar is melted. Add banana and stir until coated, remove saucepan from heat. Add rum quickly, placing it back on the heat cautiously. Let the alcohol burn off and then top the date cake along with the other 1/2 of the toffee sauce.

Ingredients

DATE CAKE

1/4 cup S&D Espresso Coffee Extract
1/2 cup dates, minced
1 tsp. baking powder
1 tbsp. dark brown corn syrup
3/4 cup flour
1/2 stick butter
1/2 cup sugar
1 egg
1/2 tsp. vanilla extract
1/4 cup water, boiled
Pinch of salt

TOFFEE SAUCE

3 tbsp. S&D Espresso Coffee Extract
1 stick butter
1/2 cup light brown sugar
1/2 tsp. dark brown corn syrup
1/2 cup heavy cream
1 tsp. vanilla extract
Pinch of salt

BANANA FLAMBE

3 tbsp. S&D Espresso Coffee Extract
1/2 cup butter
1/2 cup brown sugar
1 shot coconut rum
1 banana