Sunday, May 06, 2007

A birthday cake of a different kind


This year my dad didn't get to spend his birthday here at home with us since he was working out of town. I wanted to make him a cake for his birthday so we could celebrate a belated birthday with him. I came across this recipe and decided that it would be an excellent cake to try. I did make a few changes in it though. I used Splenda rather than sugar since my grandmother was here with us and she has to watch her sugar intake. I am not sure what the cake would taste like made with real sugar, but this one made with Splenda was awesome! The cream "frosting" was really good. I did however forget to add the bananas in the cream frosting, but it was really good without them. I think with the bananas missing it brought out the caramel flavor even more. The cake was moist and the cream topping was just the right sweetness to top it off. I would definitely recommend this recipe to anyone who loves bananas. I think I might have found a new favorite here. Give it a try...I think you will like it!

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS
Adapted from Bon Appetit

Cake
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon (generous) fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
6 large eggs
1 cup plus 2 tablespoons buttermilk
2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)

Banana-caramel cream1 1/2 cups (packed) golden brown sugar
1 small ripe banana, peeled, cut into 1-inch pieces
3 tablespoons unsalted butter, room temperature
3 3/4 cups chilled heavy whipping cream, divided

4 1/2 teaspoons fresh lime juice, divided
4 1/2 teaspoons dark rum, divided

Sea Salt-Roasted Pecans

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

For banana-caramel cream:
Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.

Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.

Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.

Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

Makes 10 to 12 servings.

13 comments:

Erin S. said...

That's beautiful!! I'm a sucker of anything banana-related--will have to add this to the "to make" pile.

jenjen said...

I'm sure your dad would have loved this cake. Anything that combines banana and caramel has my vote!

The Cooking Ninja said...

Your cake looks delicious. I love bananas :) However they don't sell buttermilk here. :(

Michael said...

This really sounds like a cake recipe to try. But I’ll use real sugar, I like the taste much better.

Cakespy said...

This cake looks amazing...such a great ratio of frosting (lots) to cake! Such a great combination with the banana and caramel, too.

Anamika said...

dear michelle
love your blog site and will definitely try this new recipe for cake. am a fellow cake maker and browse to pick up ideas, inspirations from all who love cakes. do pass by me blog site whenever you can.

Lewis said...

WHEN WILL YOU BE BACK?!?!?!

Private Chef said...

Hi There

I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers

Private Chef said...

Hi There

I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie
http://blog.keyingredient.com/

Carmi said...

Hi Michelle. Thought I'd drop in an let you know I hope you get back to blogging sometime soon. Your unique voice is missed.

ReneMar said...

wow that was a great cake. hope your dads loves that right. Thanks for sharing it with us.

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ReneMar - Adviser
Alabama Treatment Centers

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