The Pioneer Woman Tasty Kitchen
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Arabic Date and Honey Cake

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Level: Easy

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Description

This Arabic Date and Honey Cake has a fluffy cake bottom and a crisp honey-caramel topping. Perfect with a cup of coffee!

Ingredients

  • FOR THE CAKE:
  • 1 Tablespoon Salted Butter (for Greasing Pan)
  • 3 whole Eggs
  • ¼ cups Brown Sugar
  • ¼ cups White Sugar
  • ½ teaspoons Vanilla Extract
  • ⅓ cups Salted Butter, Melted
  • ½ cups All-purpose Flour
  • ½ teaspoons Baking Powder
  • FOR THE TOPPING:
  • ½ cups Unsalted Butter
  • ¼ cups White Sugar
  • ¼ cups Brown Sugar
  • ⅓ cups Honey
  • ½ cups Slivered Almonds
  • ½ teaspoons Cinnamon
  • 10 whole Dates, Pitted

Preparation

1. Preheat your oven to 400 F.

2. Grease a 10-inch spring form pan with 1 tablespoon of butter.

3. In a large bowl beat together the eggs, 1/4 cup brown sugar, 1/4 cup white sugar, and vanilla until it the mixture whitens in color. Drizzle in the melted butter and continue to mix well. In a smaller bowl sift together the flour and baking powder, then add it into the batter while stirring gently.

4. Pour the batter into the spring form pan and bake 10-12 minutes.

5. While the cake is in the oven, get to work on preparing the topping. Melt the unsalted butter in a small saucepan over medium heat. Add the white and brown sugars, honey, almonds and cinnamon. Bring to a boil, stirring constantly. After 10-12 minutes remove the cake from the oven. Pour the topping gently over the top of the cake and return it to the oven for another 15 minutes. Remove cake from oven and set pan on a rack. Let the cake cool, then release it from the spring form pan and plate on a cake stand or server platter. Line the top edge of the cake with the dates. Serve with coffee.

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