Monday, August 22, 2011

The Three B's

Three words: Make this cake. Two more words: It's heavenly.

I mentioned previously that I have a bad history with bundt cake pans. In fact I've thrown out a few perfectly good pans just because they bested me. But then, without fail, I find a new recipe I just have to try and I'm in the middle of a mess all over again.

Finally, about a year ago, for the first time I achieved success with a Lemon Blueberry Bundt Cake. I was back in love!

Unfortunately, that only lasted one round. The second round had me cussing and throwing things around the kitchen again. Then, miraculously, I realized something. I was smarter, stronger and better than that hunk of metal and I applied patience (something I wasn't born with). Success again!

The best way to grease a bundt cake pan is to liberally apply butter, methodically, in every crease. Then add a second layer of oil and rotate the pan until that too has covered every inch. Place upside down over a cup in your sink for the extra oil to drip off. Then finally, sprinkle sugar over every surface to ensure you haven't missed one single micro space.
Banana Butterscotch Bundt Cake

Butterscotch Sauce
½ cup whipping cream
½ cup butter
½ cup white sugar
½ cup brown sugar
Bring to a slow rolling boil over medium heat
Allow to boil for 5-10 minutes or until mixture is thick and smooth
Reduce to low, and leave on heat, stirring occasionally for an additional 10 minutes
Leave in pan, slightly warmed until cake is finished

1 cup butter
½ cup vegetable oil
½ cup whipping cream
1 ½ teaspoons vanilla
Beat until light and fluffy

Add 6 bananas, ripe or overripe and beat into the mixture
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
Mix until thick and well incorporated

4 eggs
½ cup sour cream
¾ cup butterscotch sauce
Beat on high for several minutes

Pour into well greased bundt pan
Bake at 325°F for 1 hour, until cake is lightly browned and springs back to the touch
Invert on wire rack, and pour remaining butterscotch sauce over the tops and sides of the cake

Let cool

One year ago: Stand By Me, S'more Macarons
Two years ago: A Different Twist, Caramel Dipped Strawberries

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