Search This Blog

Wednesday, August 29, 2012

Banana's Foster Cake

One bite of this cake and your taste buds will come alive. They will rejoice with every sweet morsel. They will bounce back and forth between the flavors of moist banana cake, savory brown buttered icing, nutty walnut crumble and sweet rum caramel sauce. This cake, this heavenly, delectable superhero of a cake, cannot be turned down once tasted. You've been warned. One bite and it's over. There is no going back. One bite and you've reached the point of no return. This cake is not for the faint of heart. This cake... Oh this cake....

 

 


Banana Cake
Ingredients:
- 1&1/2 c. sugar
- 1 c. sour cream
- 1/2 c. butter, softened
- 2 eggs
- 4 ripe bananas, mashed
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 c. chopped walnuts


Directions:
1. Heat oven to 375F.  Grease and flour 2 x 9 inch cake pans.  In a mixer bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla.  In separate bowl mix flour, baking soda, salt. Add to mixer and blend for 1 minute.  Stir in walnuts.

2. Spread batter evenly into pans.  Bake 20 to 25 minutes or until golden brown. Remove cakes and let cool.

3. Coat a two pieces of parchment paper with nonstick spray and place them on two cooling racks. Holding the parchment paper flip the cooling rack on top of one cake pan. Quickly flip over the cake pan and let the cake finish cooling on the rack covered in parchment. Do with both cakes separately.

Brown Butter Icing
Ingredients:
- 1/2 c. butter
- 4 c. powdered sugar
- 1&1/2 tsp. vanilla extract
- 3 tbsp. heavy cream

1. Heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately. Watch it closely, do not burn!


2. Add powdered sugar, vanilla extract and cream (I only add a little cream at a time until I reach proper consistency).  Whisk together until smooth. 

Walnut Crumble
Ingredients:
- 5 tbps. unsalted butter, at room temperature
- 1/4 cup sugar
- 1/3 cup packed brown sugar
- 1/3 cup all purpose flour
- 1/4 tsp salt
- 1/2 cup coarsley chopped walnuts

1. Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curd and holds together when pressed. 

2. Scrape the topping into a mixing bowl and stir in the nuts until combined. Spread it onto baking sheet with a silpat into a thin layer. Bake at 350 until cooked. Keep a close eye on it because it's so thin it will bake quickly. Mine got slightly overcooked because I was busy watching the Olympics... whoops. 

3. Once the topping is finished baking go ahead and break it apart using a spatula. As it sits, it will begin to harden and become crunchy.

Rum Caramel Sauce
Ingredients:
- 1 c sugar
- 1/4 c water
- 1/2 c butter
- 1/2 c heavy cream
- 1 tsp vanilla extract
- 2 tbsp dark rum (or bourbon or whiskey)

Directions:
1. Place sugar and water in a heavy sauce pan or medium-sized pot.  Turn stove to medium-high heat and stir  until sugar has dissolved.

2. Cover pot, turn heat to high, and boil for 2 minutes.

3. Remove lid and continue to boil on high heat until syrup turns brown around the edges of the pan.  Swirl the pan occasionally until mixture turns a deep amber and begins to smoke.

4. Remove pan from heat and add butter and gently stir until all butter is mixed in. Stir in cream. Add vanilla extract and rum. Stir until bubbling stops.

Assembly:
1. While cake is still warm, carefully place first cake on cake stand. Spread a thin layer of icing on top of the cake, the warmth of the cake will allow icing to go on smoothly.

2. Carefully place second cake on top of first and both cake. You must work quickly and you may have to put icing back on the stove to warm it up to a spreadable consistency.

3. Sprinkle cooled, walnut topping on the top of the cake... I kind let it fall around the edges as well.

4. Drizzle caramel over top and allow it drip down the sides. Immediately refrigerate! I let the cake sit over night so that it could firm up. Although, it may taste good warm it will be difficult to cut and serve.

5. Enjoy! 


- Eliz -

No comments:

Post a Comment