Ingredientes para Banana Caramel Cake
- Cake Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter
- 2 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 very ripe bananas (mashed)
- Caramel Icing
- Light Brown Sugar
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- Butter
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Cómo preparar Banana Caramel Cake
- **Prepare the Cake:**
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. (Lightly coat with softened butter or vegetable oil cooking spray, then dust with flour, tapping out excess.)
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a medium bowl, mash 3 very ripe bananas with a fork.
- 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. Gently fold in the mashed bananas.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
- **Prepare the Caramel Icing:**
- In a medium saucepan fitted with a candy thermometer, combine 1 cup granulated sugar, 1/2 cup heavy cream, and 1 tablespoon lemon juice.
- Cook over medium-high heat, without stirring, until the mixture reaches the soft-ball stage (235-240°F).
- Carefully remove from heat and let cool to 140°F.
- Add 1/2 cup (1 stick) unsalted butter, cut into pieces, to the cooled caramel.
- Using a hand mixer, beat on medium-high speed until the caramel thickens, lightens in color, and becomes opaque (about 5 minutes).
- **Ice the Cake:**
- Trim the tops of the cake layers if necessary for even layering.
- Place one cake layer on a cake plate or serving stand.
- Spread 1 cup of caramel icing over the first layer.
- Top with the second cake layer and frost the entire cake with the remaining icing.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
307g
Fat
75g
Carbs
34g
