It actually had a really good flavor I think I just added a little too much flour and too little of bananas. Made right, I think this would be really good. I brought the cake over to my parents house on Monday night and that's where we discovered the dryness. But don't worry, my brother and I just cut off the top layer and plopped that on our plates next to the ice cream. The top tastes just like a yummy glazed cake donut. I have been using the leftovers in my cereal every morning and every bowl has been delicious! I finished up the last of the glaze top this morning.
The blog source for this recipe can be found HERE. She made the recipe correctly and her pics show the undry cake. Here is her recipe and instructions:
Banana Coffee Cake with Coconut Pecan Frosting:
Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking Light, November 2002
- 1 1/3 cup of flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 large ripe bananas
- 3/4 cup of white sugar
- 3 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 1/4 tsp freshly ground nutmeg
- 1 1/2 tsp cinnamon
- 1 large egg
- 1/4 cup packed brown sugar
- 1 tbsp of water
- 1 tbsp of butter
- 2 tbsp pecan pieces
- 2 tbsp of sweetened (or unsweetened) coconut flakes
Preheat the oven to 350 degrees. Coat a glass pie or cake dish with cooking spray.
Combine the banana, white sugar, vegetable oil, vanilla, nutmeg, cinnamon and egg in a bowl then beat with a mixer on medium speed until creamy and thoroughly combined.
Mix the baking powder, salt and baking soda with the flour then gradually mix the flour into the banana mixture until well blended. Pour batter into the prepared pan.
Place in the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from pan and place on serving plate.
Combine the brown sugar, water, butter, pecans and coconut in a small pan over medium heat; bring to a boil and cook for 1 minute, stirring constantly. Carefully spread the warm frosting over the banana cake, making sure to coat the top of the cake evenly. Slice and serve.
In Pictures
Bananas, sugar, oil,vanilla, nutmeg, and cinnamon
Plus egg and beaten
Added baking powder, salt and baking soda with the flour in another bowl and added to beaten mixture slowly. I also added a sprinkle of cloves and ginger at this point.
As soon as I poured the above mixture into the pan I was a little worried because of the thickness of the batter. I double checked my recipe to make sure I wasn't missing any liquids but I wasn't so I figured I just didn't know how this batter was supposed to be. I should have listened to my instincts and added something (applesauce, yogurt, milk, water, etc.). I think I added a little extra flour thinking that would be good for the altitude, bad choice. Oh well!
This next bit was the best part. I added extra pecans plus some honey and some salt.
Then pour the mixture over top.
What I Learned -
1. Trust your instincts when baking and something doesn't seem quite right.
2. I absolutely love this glaze over the top. I might use this on some muffins some time. That would be good! Or maybe I could make some baked cake donuts? Yum.
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