• Preheat the oven to 340F and grease 10 cups bundt pan, or 13x9 inch brownie pan.
• Pit and finely chop the dates, place in a medium saucepan, and add the water.
• Cook the dates over medium heat as you mash them until the water has dissolved and you have a paste.
• In a medium bowl, sift the flour, baking soda, baking powder, salt, and cinnamon. Mix to combine and set aside.
• In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest until light and fluffy.
• Add the dates paste and continue mixing until the date past is completely incorporated. 
• With the mixer on, slowly drizzle the oil.
• Add the eggs one at a time, waiting for each to completely incorporate before adding the next.
• Add the flour, alternating with the coffee in three additions, starting and ending with the flour mixture.
• Pour the batter into the greased pan and bake for 40-45 minutes on the middle rack. 

  The cake is ready when a toothpick comes out clean from the center of the cake.
• Remove the cake from the oven and wait 15 minutes before inverting it to your serving dish.

Make the toffee sauce

• Place the sugar, butter, and heavy cream in a medium saucepan.
• Cook over medium heat until the sugar has dissolved and the butter has melted.
• Reduce heat to low, and keep cooking while stirring for an additional 3-5 minutes.
• Remove from heat and place in a container, the sauce will thicken as it cools.