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Does anyone have this recipe?
- Thread starter oli
- Start date
socalpotter
Enthusiast Member
is this it?
Click here: Fresh from the Oven: Cleaning the Freezer Part 1: Banana Cake with Caramel Espresso Frosting
Click here: Fresh from the Oven: Cleaning the Freezer Part 1: Banana Cake with Caramel Espresso Frosting
oli - Here is Trish Boyle's Recipe for Banana Espresso Cake w/Caramel Espresso Frosting - I was
unable to open the link posted by socalpotter. So just guessing this is it.
http://novice-baker.blogspot.com/2008/03/cleaning-freezer-part-1-banana-cake.html
unable to open the link posted by socalpotter. So just guessing this is it.
http://novice-baker.blogspot.com/2008/03/cleaning-freezer-part-1-banana-cake.html
here's the cake recipe, but they didn't post the frosting.... >>
http://kitchenography.typepad.com/my_weblog/2007/02/tish_boyles_ban.html
http://kitchenography.typepad.com/my_weblog/2007/02/tish_boyles_ban.html
I just didn't dig deep enough... here it is!! REC: Banana Cake with Caramel Espresso Frosting >>
It says "adapted from".... not sure what that means, though.
Banana Cake with Caramel Espresso Frosting
adapted from The Cake Book
for the banana cake:
2.5 cups cake flour
1.5 teaspoons baking soda
0.25 teaspoon salt
2 teaspoons ground cinnamon
0.25 teaspoon ground cardamom
1.5 cups mashed bananas, from about 3 large bananas
1/2 cup nonfat yogurt (the original recipe uses sour cream)
11 tablespoons unsalted butter, softened
6 tablespoons canola oil or other neutral vegetable oil
1 cup granulated sugar
0.5 cup firmly packed brown sugar
3 large eggs
1.5 teaspoon vanilla extract
1 cup coarsely chopped walnut/pecan (i used walnut)
Caramel Espresso Buttercream:
(This recipe yields 5 cups of buttercream, I halved it to save some calories and it has enough frosting to cover the cake)
1.25 cups firmly packed dark brown sugar (I used light brown, because that's what I have on hand)
1.25 cups (300ml)heavy cream
0.5 cup light corn syrup
0.25 teaspoon salt
4 large eggs
1 pound (4 sticks) unsalted butter, slightly softened
2 teaspoons vanilla extract
1 tablespoon espresso powder, dissolved in 1 tablespoon hot water
To make the banana cakes:
Position a rack in the middle of oven and preheat to 350F. Grease two 9-inch round cake pan, and dust with flour.
Sift together the cake flour, baking soda, salt, cinnamon and cardamom into a medium bowl, whish to combine and set aside.
Combine the yogurt and mashed banana in a small bowl and set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter until creamy, and add in the oil, granulated sugar and brown sugar. Beat at high speed until creamy and light, about 3 minutes. At medium speed, add in eggs one at a time, beating well after each addition and scrape down the sides as necessary. Beat in vanilla extract. At low speed, add the flour mixture in three additions, alternating with the banana mixture, and mixing until blended.
Stir in the walnut/pecan by hand and divide the batter into two prepared pans. Bake the cake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on wire racks for 10 minutes. Invert cakes onto racks and let cool completely.
Note: The cake can be made in advanced and store unfrosted at room temperature, covered with foil for up to 5 days.
To make the caramel espresso buttercream:
In a medium saucepan, combine the sugar, heavy cream, corn syrup and salt to cook over medium high heat, stirring constantly until the sugar is dissolved. Stop stirring and increase the heat to high.
Meanwhile in the bowl of an electric mixer fitted with te whisk attachment, begin beating the eggs at medium speed. When the sugar syrup reaches 225F on a candy thermometer, increase the speed of the mixer to high. Continue to cook the sugar syrup until it reaches 238F.
Remove the pan from the heat and with the mixer off, immediately pour about 1/4 cup of the hot syrup over the beaten eggs. Beat at high speed until blended, about 10 seconds. Turn the mixer off and add another 1/4 cup syrup. Beat at high speed for another 10 seconds. Repeat this process until all the syrup is used. Using a rubber spatula, scrape down the sides of the bowl, then beat at medium high speed until the egg mixture is completely cool, about 5 minutes. When you touch the mixing bowl, it should be cold.
At medium speed, beat in the butter, 1 tablespoon at a time. Add the vanilla extract and coffee mixture, increase the speed to medium high and beat the buttercream until it is smooth and shiny, about 4 minutes.
The buttercream can be stored in an airtight container at room temperature for up to 6 hours, or refrigerate for up to a week; bring to room temperature before using.http://novice-baker.blogspot.com/2008/03/cleaning-freezer-part-1-banana-cake.html
It says "adapted from".... not sure what that means, though.
Banana Cake with Caramel Espresso Frosting
adapted from The Cake Book
for the banana cake:
2.5 cups cake flour
1.5 teaspoons baking soda
0.25 teaspoon salt
2 teaspoons ground cinnamon
0.25 teaspoon ground cardamom
1.5 cups mashed bananas, from about 3 large bananas
1/2 cup nonfat yogurt (the original recipe uses sour cream)
11 tablespoons unsalted butter, softened
6 tablespoons canola oil or other neutral vegetable oil
1 cup granulated sugar
0.5 cup firmly packed brown sugar
3 large eggs
1.5 teaspoon vanilla extract
1 cup coarsely chopped walnut/pecan (i used walnut)
Caramel Espresso Buttercream:
(This recipe yields 5 cups of buttercream, I halved it to save some calories and it has enough frosting to cover the cake)
1.25 cups firmly packed dark brown sugar (I used light brown, because that's what I have on hand)
1.25 cups (300ml)heavy cream
0.5 cup light corn syrup
0.25 teaspoon salt
4 large eggs
1 pound (4 sticks) unsalted butter, slightly softened
2 teaspoons vanilla extract
1 tablespoon espresso powder, dissolved in 1 tablespoon hot water
To make the banana cakes:
Position a rack in the middle of oven and preheat to 350F. Grease two 9-inch round cake pan, and dust with flour.
Sift together the cake flour, baking soda, salt, cinnamon and cardamom into a medium bowl, whish to combine and set aside.
Combine the yogurt and mashed banana in a small bowl and set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter until creamy, and add in the oil, granulated sugar and brown sugar. Beat at high speed until creamy and light, about 3 minutes. At medium speed, add in eggs one at a time, beating well after each addition and scrape down the sides as necessary. Beat in vanilla extract. At low speed, add the flour mixture in three additions, alternating with the banana mixture, and mixing until blended.
Stir in the walnut/pecan by hand and divide the batter into two prepared pans. Bake the cake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on wire racks for 10 minutes. Invert cakes onto racks and let cool completely.
Note: The cake can be made in advanced and store unfrosted at room temperature, covered with foil for up to 5 days.
To make the caramel espresso buttercream:
In a medium saucepan, combine the sugar, heavy cream, corn syrup and salt to cook over medium high heat, stirring constantly until the sugar is dissolved. Stop stirring and increase the heat to high.
Meanwhile in the bowl of an electric mixer fitted with te whisk attachment, begin beating the eggs at medium speed. When the sugar syrup reaches 225F on a candy thermometer, increase the speed of the mixer to high. Continue to cook the sugar syrup until it reaches 238F.
Remove the pan from the heat and with the mixer off, immediately pour about 1/4 cup of the hot syrup over the beaten eggs. Beat at high speed until blended, about 10 seconds. Turn the mixer off and add another 1/4 cup syrup. Beat at high speed for another 10 seconds. Repeat this process until all the syrup is used. Using a rubber spatula, scrape down the sides of the bowl, then beat at medium high speed until the egg mixture is completely cool, about 5 minutes. When you touch the mixing bowl, it should be cold.
At medium speed, beat in the butter, 1 tablespoon at a time. Add the vanilla extract and coffee mixture, increase the speed to medium high and beat the buttercream until it is smooth and shiny, about 4 minutes.
The buttercream can be stored in an airtight container at room temperature for up to 6 hours, or refrigerate for up to a week; bring to room temperature before using.http://novice-baker.blogspot.com/2008/03/cleaning-freezer-part-1-banana-cake.html
socalpotter
Enthusiast Member
yes, I'm in LA....been lurking/loving this forum for a very long time...
since the beginning actually. I found Gail's a few years before it blew up and migrated over here. I'm very grateful for all the great recipes ---- y'all are responsible for hundreds of fabulous meals in my house! I'm linking a "recipe" that I found by accident the other day on tastespotting that I'm thinking will make you smile. Thanks for the welcome cheezz
Click here: Once Upon a Plate: Olive Penguins!
since the beginning actually. I found Gail's a few years before it blew up and migrated over here. I'm very grateful for all the great recipes ---- y'all are responsible for hundreds of fabulous meals in my house! I'm linking a "recipe" that I found by accident the other day on tastespotting that I'm thinking will make you smile. Thanks for the welcome cheezz
Click here: Once Upon a Plate: Olive Penguins!
I dearly love this one - like a caramel whipped cream. Just add some espresso!
(frosting recipe at bottom)
Ok, this was a winner! Very light and unassuming... the frosting is like a caramel whipped cream. Next time I will decorate it a bit with crushed Almond Roca. By the way, the book it comes from is an absolutely fabulous summer read.
My additions in brackets -
Neighbor Dorothy’s Heavenly Caramel Cake
From “Can’t Wait to get to Heaven” by Fannie Flagg
Preheat oven to 350 deg.
1-1/4 cups cake flour (sift before measuring)
1 cup brown sugar (resift flour with the brown sugar)
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 tsp. Salt
1-3/4 tsp. Baking powder
1 tsp. Vanilla
Beat for 3 min. Bake in greased pan (8" square) for 1/2 hour. Frost with Caramel Frosting below.
Caramel Frosting
2 Tbl. Cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. Vanilla
1/4 cup butter, softened
1/4 cup shortening
3/4 tsp. Salt
Mix flour and milk. Cook to a thick paste over slow flame (maybe 1-1/2 minutes). Cool (it gets thicker on cooling). Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.
(frosting recipe at bottom)
Ok, this was a winner! Very light and unassuming... the frosting is like a caramel whipped cream. Next time I will decorate it a bit with crushed Almond Roca. By the way, the book it comes from is an absolutely fabulous summer read.
My additions in brackets -
Neighbor Dorothy’s Heavenly Caramel Cake
From “Can’t Wait to get to Heaven” by Fannie Flagg
Preheat oven to 350 deg.
1-1/4 cups cake flour (sift before measuring)
1 cup brown sugar (resift flour with the brown sugar)
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 tsp. Salt
1-3/4 tsp. Baking powder
1 tsp. Vanilla
Beat for 3 min. Bake in greased pan (8" square) for 1/2 hour. Frost with Caramel Frosting below.
Caramel Frosting
2 Tbl. Cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. Vanilla
1/4 cup butter, softened
1/4 cup shortening
3/4 tsp. Salt
Mix flour and milk. Cook to a thick paste over slow flame (maybe 1-1/2 minutes). Cool (it gets thicker on cooling). Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.