Heres a great little fall recipe for you...a good idea for the holidays as well. My home smells like banana caramel heaven, and I have unprofessionally licked more bowls, beaters, and fingers than ever. Ahhh the joys of cooking in your own kitchen!! Happy cooking!! BANANA PECAN CAKE WITH SALTED CARAMEL CREAM CHEESE FROSTING FOR THE CAKE: 1 1/2 cups sugar 1/2 cup sweet butter *unsalted 1/2 cup grapeseed oil (can use vegetable oil) 1 tablespoon vanilla 3 eggs 3 cups all purpose flour 2 tsp, baking soda 1/4 tsp kosher salt 1 1/2 tsp. cinnamon 1 tsp. nutmeg 3 large ripe bananas, mashed (1- 1 1/2 cups) 1/2 cup milk 1 1/2 cups chopped toasted pecans Pre-Heat oven to 325 degrees *In the bowl of your electric mixer, combine the butter and sugar. Whip until light and fluffy. Add the grapeseed oil and vanilla, mix again. *Beat in eggs one at a time *Sift together the flour, salt, baking soda, nutmeg and cinnamon. combine the mashed bananas and milk. Add to creamed mixture alternately with the flour mixture. Little bit here, mix, little bit there, mix, and so on until its all mixed. Stir in the chopped pecans. *Spoon out into greased and floured tube or bunt pan. Bake for 1 hour 10 minutes or until the center of the cake os cooked (use whatever cake tester you use) *Cool in the pan for 15 minutes then flip out onto a wire cake rack and let it cool completely. *Frost the cake after it has completely cooked down. Drizzle with left over caramel sauce. FOR THE FROSTING: (while the cake is baking) Salted Caramel Sauce: Makes approximately 1 cup 1 cup granulated sugar 1/4 cup water small squeeze lemon juice (about 1/4 teaspoon) 3 tablespoons butter 1/2 cup heavy whipping cream pinch of kosher salt *Combine sugar, water, and lemon in a sauce pan. bring to a simmer on medium heat, and let it cook, stirring constantly. Just when you see the syrup starting to turn amber, really start stirring and remove from the heat. It will carry over cook and become darker. If you feel you pulled it off too soon, just return to the heat and keep cooking. You want a nice amber/brown color.. you know like caramel. *Place off the heat, and stir in the butter. It will sizzle and melt.. just keep stirring. *Stir in the heavy cream. It will steam and bubble... once again that’s okay...just keep stirring. *Add the pinch of kosher salt....yup, while stirring. set aside to cool 1/2 cup sweet butter room temp 1 8 ounce package cream cheese 3 cups powdered sugar 1 cup caramel sauce *Cream the butter and cream cheese. Slowly mix in a cup of powdered sugar. *Add half of the caramel sauce, then another cup of powdered sugar, and so on until most of the caramel sauce is gone (reserve a little for drizzling later) and powdered sugar is used. *Place in the fridge to rest until you’re ready to frost the cake
Posted on: Mon, 03 Nov 2014 00:34:03 +0000
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