12 February 2011

Bananas Foster Cake

I made this cake for Grandma D's 80th birthday! It was a huge hit with everyone... especially the brown sugar rum glaze. Holy cow! Grandpa D, who hasn't been eating too much lately, ate his whole piece of cake! I guess he really likes bananas :) Basically, this is like a banana bread cake with fresh banana slices through the layers, drizzled with rum, and then it has a nice layer of cream cheese frosting. Heaven. On. Earth.


I made it in two 10-inch cake pans, but the original recipe says you can make it in three 8-inch pans. Your call. It is delicious, so please make this soon! The only thing is that it probably won't keep for longer than one day... otherwise you'll have brown bananas between the layers.


Bananas Foster Cake
Yield: 12 Servings

Cake
1 C. Butter, softened
1 C. Granulated Sugar
1 C. Light Brown Sugar, firmly packed
5 Large Eggs
3 C. All-Purpose Flour
1 tsp. Baking Soda
1/4 tsp. Salt
1 C. Milk
3 Ripe Bananas, mashed with a fork
1 tsp. Vanilla Extract
Cooking Spray (for baking)
2 Firm Ripe Bananas, sliced

Brown Sugar Rum Glaze
6 Tbsp. Light Brown Sugar
1 Tbsp. Light Corn Syrup
1 Tbsp. Butter
2 Tbsp. Dark Rum
1/4 tsp. Ground Cinnamon

Cream Cheese Frosting
1 (8 oz) Package Cream Cheese, softened
1/2 C. Butter, softened
1 (16 oz) Package Powdered Sugar, sifted
1 Tbsp. Milk
2 tsp. Vanilla Extract

Garnishes: Cinnamon Sticks, Pralines, and/or Pecan Pie Glazed Pecans

Prepare Cake: Preheat oven to 350F degrees. Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs (one at a time), beating until blended after each addition. Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed. Stir in mashed banana and vanilla. Pour batter into either 3 (8-inch) or 2 (10-inch) round cake pans coated with cooking spray for baking. Bake at 350F degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Run a sharp knife around edges of pan. Cool cake layers in pans on wire racks for 5 minutes; remove from pans to wire racks and cool completely (about one hour).

Prepare Glaze: Bring brown sugar, corn syrup, and 3 Tbsp. Water to a boil in a small saucepan stirring constantly. Cook, stirring constantly, for one minute or until sugar dissolves. Stir in butter, rum, and cinnamon. Remove from heat.

Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.

Assemble: Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze. Let stand for at least 10 minutes. Spread 1/4 C. Cream Cheese Frosting on one cake layer; arrange thin banana slices over frosting. Repeat procedure if you are doing a three-layer cake. Top with final layer of cake. Frost top and sides of cake with remaining frosting. Garnish, if desired.

2 comments:

  1. Oh my, literally drooling over the keyboard as I read the first paragraph of this post... I strongly agree - Heaven. On. Earth!

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  2. Hazel - it was simply delicious! I can't wait for another occasion to make this cake again :) Thanks for stopping by!

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