Ingredientes para Amish Banana Nut Cake With Penuche Frosting
- Vegetable Shortening
- 2 cups granulated sugar
- 4 large eggs
- All Purpose Flour
- Baking Powder
- Baking Soda
- ½ teaspoon salt
- 1 cup buttermilk
- 3 ripe bananas (about 1 ½ cups mashed)
- Black Walnut
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed light brown sugar
- ½ cup heavy cream
- Vanilla Extract
- 4 cups powdered sugar
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Cómo preparar Amish Banana Nut Cake With Penuche Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 3 mashed ripe bananas (about 1 ½ cups mashed) and 1 cup chopped walnuts.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **For the Penuche Frosting:** In a medium saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter. Stir in 1 ½ cups packed light brown sugar.
- Bring to a boil, then reduce heat and simmer for 2 minutes, stirring constantly.
- Stir in ½ cup heavy cream and return to a boil, stirring until smooth.
- Remove from heat and stir in ½ teaspoon salt and 1 teaspoon vanilla extract.
- Gradually beat in 4 cups powdered sugar until smooth and creamy. Add more powdered sugar, if needed, to reach desired consistency.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of penuche frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
345g
Fat
57g
Carbs
35g
