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Banana Foster Layer Cake




Source of Recipe


blog - Adapted from Cook's Illustrated


Recipe Link: http://www.feastie.com/recipe/whats-cookin-chicago/bananas-foster-layer-cake

List of Ingredients




1-3/4 cups all-purpose flour or 245 grams gluten free flour blend*
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1-1/4 cups light brown sugar (8-3/4 ounces)
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe bananas
1/4 cup rum {Captain Morgan's}

Recipe



n a medium bowl, add together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk together until combined.

In another large bowl add sugar, oil, eggs, and vanilla. Use a whisk to combine until smooth. Gently stir in mashed bananas with a rubber spatula until evenly distributed. Finally, add in flour mixture and fold in with your rubber spatula, but only until it is just combined.

Transfer batter onto baking sheet. Use an offset spatula to smooth surface and ensure the batter is an even depth. Bake for about 15 minutes, rotating half-way through baking, until the center is firm when touched.

Allow cake to cool for 5 minutes in pan set on a wire rack. Flip the cake onto a wire rack then immediately re-flip back onto a second wire rack. The cake should be resting with the parchment side down. Allow the cake to cool for another 30 minutes and brush the top of the cake with rum.


Frosting ingredients:

16 tablespoons unsalted butter, room temperature (2 sticks)
3 cups confectioners’ sugar (12 ounces)
1/3 cup buttermilk powder
2 teaspoons vanilla extract
1/4 teaspoon salt
12 ounces cream cheese (1-1/2 packages), cold & cut into 1 tablespoon portions
1/2 cup caramel topping
2 cups sliced almonds, lightly toasted (8 ounces)

While the cake is cooking, toast your pecans and chop them coarsely. Cut your cream cheese into 12 equal-size pieces, but keep it refrigerated until you are ready to use in step 3.


Add the butter, sugar, buttermilk powder, vanilla extract and salt to the bowl of a standing mixer.

Mix using the paddle attachment on low-speed for 2 minutes; scrape down the bowl as necessary.
Increase mixer speed to medium-low, then add cream cheese one piece at a time. Mix for 2 minutes until the frosting is smooth.