Preheat your oven to 350°F. Spray a 9x13 cake pan with nonstick baking spray.

In a small stockpot, combine the water and chopped dates. Cook over medium-low heat, using a wooden spoon to mash the dates as they soften. After 7-10 minutes, the mixture should reach a paste-like consistency.

In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar. Add the eggs one at a time, followed by the vanilla bean paste, molasses, applesauce, date paste, and buttermilk.

In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and kosher salt. Gradually add the dry ingredients to the wet mixture and mix until well incorporated.

Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the cake to cool partially.

In a medium stockpot, combine heavy cream, vanilla bean paste, molasses, and brown sugar. Cook over medium heat, stirring continuously until the mixture reaches a light golden color, approximately 10 minutes.

Pour the toffee sauce into a glass bowl and allow it to cool slightly.

Once the cake has partially cooled, poke holes all over the top using a toothpick or skewer.

Pour ¾ of the toffee sauce over the top of the cake, allowing it to soak into the holes. Reserve the remaining ¼ of the toffee sauce for drizzling over individual servings.

Let the cake soak in the toffee sauce for 10 minutes before serving.

Enjoy your decadent Caramel Apple Sticky Pudding Cake!