Sticky Toffee Loaf Cake

Preparation

1. Step 1

   Prepare the date mixture for the cake: Place the dates, brown sugar, butter and baking soda in a medium heatproof bowl. Stir in the boiling water and let stand to soften the dates and butter while you make the toffee sauce.

2. Step 2

   Meanwhile, heat oven to 350 degrees. Line a 9-by-5-inch loaf pan with parchment paper to form a sling that hangs over the two long sides.

3. Step 3

   Make the toffee sauce: Melt butter in a small saucepan over medium heat. Add the brown sugar and cream and whisk continuously until combined and smooth and the mixture is simmering. Reduce heat to medium-low and continue to simmer, whisking continuously, until slightly reduced and thickened, 4 to 5 minutes. Remove from heat and whisk in the vanilla extract and kosher salt.

4. Step 4

   Prepare the cake: Add the date mixture, eggs and vanilla extract to the bowl of a food processor fitted with the blade attachment or a blender; process until smooth. Add the flour, baking powder and kosher salt and pulse until combined and mostly smooth, 5 to 7 pulses.

5. Step 5

   Transfer half of the batter to the prepared pan and spread into an even layer. Drizzle with 2 tablespoons of toffee sauce and use a butter knife to swirl it into the batter. Scrape the remaining half of the batter into the pan and spread into an even layer. Drizzle 3 tablespoons of toffee sauce over the top and swirl into the batter. (Set aside the remaining sauce to cool and thicken for the topping.) Sprinkle the batter with flaky salt. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 60 minutes.

6. Step 6

   Let cool for 10 minutes in the pan. Meanwhile, making the topping: Place the yogurt in a medium bowl. Add the remaining toffee sauce and stir to combine. Refrigerate toffee yogurt until ready to serve.

7. Step 7

   Run a knife around the sides of the bread to loosen it, then grasp the parchment paper sling and lift the bread out of the pan onto a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve slices warm or at room temperature, dolloped with the toffee yogurt. The cooled cake can be stored, loosely covered, at room temperature, and the toffee yogurt can be refrigerated in an airtight container for up to 4 days. The cake can also be tightly wrapped and frozen for up to 3 months. Let it thaw at room temperature at least 4 hours or up to overnight before serving.