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 Sauce½ cup whipping cream½ cup butter½ cup white sugar½ cup brown sugarBring to a slow rolling boil over medium heatAllow to boil for 5-10 minutes or until mixture is thick and smoothReduce to low, and leave on heat, stirring occasionally for an additional 10 minutesLeave in pan, slightly warmed until cake is finishedCake1 cup butter½ cup vegetable oil½ cup whipping cream1 ½ teaspoons vanillaBeat until light and fluffyAdd 6 bananas, ripe or overripe and beat into the mixture
Add1 teaspoon baking powder1 teaspoon salt2 cups flourMix until thick and well incorporatedAdd4 eggs½ cup sour cream¾ cup butterscotch sauceBeat on high for several minutesPour into well greased bundt panBake at 325°F for 1 hour, until cake is lightly browned and springs back to the touchInvert on wire rack, and pour remaining butterscotch sauce over the tops and sides of the cakeLet cool
One year ago: Stand By Me, S'more Macarons
Two years ago: A Different Twist, Caramel Dipped Strawberries
This looks really REALLY good. I have a thing for butterscotch so I may just have to try this out. First I need to get a bundt pan though.
ReplyDeleteOh this looks really yummy. When my aunt gave me a bunt pan for my wedding shower she told me to use pam spray flour ( I guess you find it next to the regular spray although I have yet to look). So you might give that a shot sometime if you want something less oily. I have yet to try it myself though.
ReplyDeleteThis looks so moist! I love Bundt cake recipes.
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ReplyDeleteI am glad you have not let the bundt beast beat you! This looks delish
ReplyDeletei like that,seems so delicious.
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Just made this, and it came out horribly. Not sweet enough, and the batter was way too wet and sunk a lot, plus didn't cook all the way through. Sad because it looked good.
ReplyDeleteI'm sad to hear you didn't have success with this cake! You may need to add additional flour based on the elevation you live at, or the fat ratio in your butter or cream. I hope you'll try again!
ReplyDeleteThis did not come out well for me either. I let it bake longer than the recipe called for, but it was still a goopy, oily mess. Butter was dripping out of the cake onto my counter. I generally have good luck with bundt cakes, but not this time!
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