Banana Cake with Pecan Praline Topping
Source of Recipe
I adapted from The Great American Bake Sale
Recipe Introduction
The original recipe is good for this cake, but I decided it needed a little tweaking though. I wanted more spice, less icing, etc. And I also wanted to lighten it a little. Oh, and I use light brown sugar because I don't like dark. Anyway, here's what I came up with and this is how I'm going to make it from now on. The one thing I forgot to do was add a pinch of salt (because I used unsalted butter), but I will add it next time. The original recipe came from The Great American Bake Sale cookbook and I have included it at the bottom, so you can compare the two.
List of Ingredients
My version...
3/4 c. dark or light brown sugar
1/4 c. unsalted butter -- softened
3 medium over-ripe bananas
1/3 c. low-fat buttermilk
2 T. rum
1 egg
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
pinch of salt
Pecan Praline Topping:
2 T. butter
1/4 c. dark or light brown sugar
2 T. milk
1 c. powdered sugar
1 tsp. vanilla
1/3 to 1/2 c. pecan halves -- toasted and coarsely broken
Recipe
Preheat oven to 350. Grease a 9 inch round spring-form pan with Pam.
Cream sugar, butter, and bananas until smooth and creamy. Beat in buttermilk, rum, and egg.
Combine flour, baking powder, baking soda, and spices in a small bowl. Add to banana mixture and mix until blended.
Pour into pan. Bake 25 to 30 minutes, or until toothpick comes out clean. Cool completely, then spread with topping.
For topping: bring butter and sugar to a boil in a small saucepan. Cook over medium heat, stirring, 1 minute or until slightly thickened. Let cool 10 minutes. With mixer beat in milk, powdered sugar, and vanilla. Stir in nuts.
Note: If using unsalted butter, you might want to add a pinch or two of salt to the flour mixture.
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Original recipe...
Louisiana Banana Cake with Pecan Praline Topping
posted by valchemist at Cooking Light BB
3/4 c dark brown sugar
1/3 c butter -- softened
3 bananas -- ripe
1/4 c buttermilk
2 tbsps rum
1 egg
1 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/4 c chopped pecans -- toasted
Pecan Praline Topping:
1/4 c butter
1/2 c dark brown sugar
5 tbsps milk
2 c powdered sugar
1 tsp vanilla
1/2 c pecan halves -- toasted and coarsely broken
preheat oven to 350. grease and flour a 9 inch square pan.
cream sugar, butter, and bananas until smooth and creamy. beat in buttermilk, rum, and egg. blend in all remaining cake ingredients.
pour into pan. bake 25 to 30 minutes, or until toothpick comes out clean. cool completely, then spread with topping.
for topping: bring butter and sugar to a boil in a small saucepan. cook over medium heat, stirring, 1 minute or until slightly thickened. let cool 10 minutes. beat in milk, powdered sugar, and vanilla. stir in nuts.
Source:
"The Great American Bake Sale"
Copyright:
"1991"
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