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Banana Cake with Caramel Cream Cheese Frosting
------------------------------------CAKE------------------------------------ 2 c All-purpose flour 1 ts Baking soda Pinch salt 1/2 c (1 stick) unsalted butter, -softened 1 c Granulated sugar 2 lg Eggs 1 c Mashed, ripe banana -(about 3 bananas) 1/4 c Sour cream 1 ts Pure vanilla extract 1/2 c Chopped pecans -----------------------------------GLAZE----------------------------------- 1/4 c Packed brown sugar, 1/4 c Sweetened condensed milk 2 tb Unsalted butter 1 c Confectioners` sugar 1 ts Pure vanilla extract ----------------------------------FROSTING---------------------------------- 3 oz Cream cheese, softened 6 tb Unsalted butter, softened 1 tb Sour cream, 1 tb Pure maple syrup 1 ts Pure vanilla extract 3 To 3 1/2 cups confectioners -sugar 1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside. 2. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula. 3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack. 4. For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners` sugar and vanilla. Spread over cooled cake. 5. For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners` sugar to make a smooth, thick frosting. Carefully spread over caramel glaze. |
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