Ingredientes para Banana Nut Pound Cake
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 8 ounces cream cheese
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 ripe bananas
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- generously powdered sugar
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Cómo preparar Banana Nut Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch fluted tube pan. Set aside.
- Whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt in a medium bowl. Set aside.
- In a large mixing bowl, cream together 8 ounces cream cheese (softened) and 1 cup (2 sticks) unsalted butter using an electric mixer on medium speed until smooth and creamy.
- Gradually add 2 cups granulated sugar, beating for 7 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- Add 4 large eggs one at a time, beating for 1 minute after each addition. Scrape down the bowl after each egg.
- In a separate bowl, mash 3 ripe bananas with 2 tablespoons bourbon and 1 teaspoon vanilla extract.
- In three additions, alternately add the dry ingredients (flour mixture) and the wet banana mixture to the creamed butter and sugar, beginning and ending with the dry ingredients. Mix on low to medium speed after each addition until just combined. Do not overmix.
- Gently fold in 1 cup chopped pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 80-90 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake is browning too quickly, loosely tent with foil.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Invert the cake onto the wire rack and let it cool completely.
- Once completely cooled, sprinkle generously with powdered sugar using a sieve for even coverage.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
214g
Fat
48g
Carbs
27g
