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1
Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350u00b0F.
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2
Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
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3
Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
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4
Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
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5
While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
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6
In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
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7
Stir in the dates and any soaking liquid into the batter.
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8
Gently fold the dry ingredients into the wet batter until just combined.
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9
Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
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10
While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
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11
Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
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12
Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
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13
Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
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14
To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.
