Caramel Glazed Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

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Bundt Cake – sweetenuf.ca

 

Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch.  Which meant I had enough bananas for another sweet treat.

For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle.  And, anything with caramel glaze to adorne it must be fabulous, right?

Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy.  Take a few minutes with your coffee/tea and sit and savour the flavours.  Don’t waste time, start mashing those ripe bananas and preheat your oven!  With approximately 14 servings you can spread a little love slice by slice.

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Banana Bundt Cake – sweetenuf.ca

 

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Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

Preheat oven to 350F and grease a bundt pan.

Ingredients:

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar

3 eggs

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

3/4 cup mashed banana

1/4 cup milk

1 1/2 tsp vanilla

Method:

In a large bowl, cream butter until light and fluffy.  Add in sugars and beat until combined.  Add in eggs, 1 at a time, beating well after each.  Scrape down sides and bottom of bowl.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt.  Slowly add to the creamed mixture and mix until combined.

Add in the banana, sour cream, milk andvanilla mixing until combined.

Pour batter into prepared bundt pan and smoothe the top with an offset spatula.  Bake for 45-50 minutes or until a toothpick comes out clean.

Caramel Glaze Ingredients:

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup whipping cream

1 tsp vanilla

1 cup icing sugar

Caramel Glaze Method:

Melt butter and brown sugar in small saucepan over low heat.  Add in vanilla and cream and mix until combined.  Whisk in the icing sugar.

Once combined, let it sit for about 10 minutes to thicken up.  Spoon or drizzle over cooled cake.

(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)

Last, but not least, enjoy!!

Pound Cake – Easy, Breezy and Beautiful

Pound Cake – Easy, Breezy and Beautiful

img_20161211_194937307-2Simple, sweet and stunning!  This ‘Classic Pound Cake’ from Bake from Scratch’s Cake issue is delicious and baking it in my new Nordicware Fleur de Lis pan takes it from blah to fab even with no drizzle or embellishments.img_20161212_100150326-2

A word to the wise, don’t bake this cake when you’re in a rush, as it needs about 2 hours of baking time in a low oven (300F).  My bundt pan had a 10-cup capacity so I filled 2 individual bundt pans with my leftover batter.  This way you have a little taste tester or a little treat for yourself.

This recipe is delicious.  Dense and flavourful as well as moist it presents beautifully when baked up in a pretty pan and can be left unadorned or would take well to a dusting of icing sugar or sweet cocoa powder.

This cake has no leavening agent so don’t be alarmed.  Make sure to spend at least 6-8 minutes beating your room temperature butter with the sugar in order to create the lightness you need in this cake.  You could also change up the vanilla to almond flavouring or even add in some orange zest.

Classic Pound Cake

Preheat oven to 300F and spray a 15-cup bundt pan using spray with flour.

Ingredients:

1 1/2 cups unsalted butter, room temperature

3 cups granulated sugar

7 large eggs

3 cups all-purpose flour

1/4 teaspoon salt

1 cup whipping cream

1 1/2 teaspoons vanilla extract

Method:

In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 6-7 minutes. Scrape down beaters and bowl a couple of times during mixing.

Add in eggs, one at a time, beating well after each addition.

In a medium bowl, sift together the flour and salt.  Add the dry ingredients into the creamed mixture alternately with the whipping cream, starting and ending with the flour mixture.  Beat just until ingredients are combined after each addition.  Stir in vanilla.

Spoon batter into prepared pan and bake for 1 hour.  Cover loosely with foil, and bake an additional 45-55 minutes more, until toothpick inserted in centre comes out clean.

Cool in pan for about 15 minutes and then remove from pan and cool completely.  Garnish with icing sugar if desired.

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This would be a terrific holiday dessert for this Christmas season.  Enjoy!