19
Nov
10

Don’t make me go into that kitchen!


Just give me one good reason to bake a cake and I’m all over it.  Actually, it doesn’t even have to be a GOOD reason or even a reason at all.  Or an excuse for that matter.  Ah, hell, just ask me to bake a cake.  Better yet, tell me you have something to celebrate.  I love a good celebration cake.  A couple of weeks ago, my Katie and her workmate, Patty B.,  both had work anniversaries.  These two ladies were both celebrating four years of working for the good Sisters of the Holy Names of Jesus and Mary.  Being a former Catholic School Girl, this still makes me slightly nervous, but the nuns are cool.  And they do love a good sweet treat!

Heaven on Earth - four layers of banana cake wrapped in a cloud of coconut cream cheese frosting

This here bad boy is a Banana cake with Coconut Cream Cheese Frosting.  To really kick up the banana flavor, I put slices of banana between each of the layers (it’s a four layer cake!).  It was insanely heavenly, right up the sisters alley, so to speak.

Here is the recipe:

CORDON ROSE BANANA CAKE

Adapted from the Cake Bible by Rose Levy Beranbaum

2 nine inch pans, buttered and parchment lined bottoms

4 large ripe bananas
2 tablespoons sour cream
4 large eggs
3 teaspoons vanilla
4 cups sifted cake flour
1 3/4 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
20 tablespoons unsalted butter, must be softened

Pre-heat oven to 350 degrees F

In a food processor process the banana and sour cream until smooth. Add the eggs and vanilla and process briefly just to blend.

In a large mixing bowl of an electric mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and 1/2 of the banana mixture.  Mix on low speed until the dry ingredients are moistened.Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and strengthen the cake’s structure.  crape down the sides. Gradually add the remaining banana mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure.  Scrape down the sides.

Divide the batter evenly between the two pans and smooth the surface with a rubber spatula.  Bake 30 – 40 minutes or until a toothpick inserted in the center comes out clean.  Allow cake to cool 10 – 15 minutes on a cooling rack before removing from pans.  Allow to cool completely before wrapping.

I like to chill my cakes before I frost them.  Remove the top “dome” with a serrated knife, for a more professional look.  You can make this a two layer cake or a four layer.  My preference is four layers.  It’s best to use a cake decorating stand.  Place cake on stand, and using a long serrated knife, slice the cake into two even layers.

COCONUT CREAM CHEESE FROSTING

1 # unsalted butter, softened
1/2 # cream cheese, softened
0.2 oz salt
0.4oz vanilla
0.2 oz lemon juice
2 oz water
2 cups sweetened shredded coconut

Place butter in bowl of electric mixer.  Cream for 2 – 3 minutes.  Add powdered sugar, salt, vanilla, lemon juice and water.  Mix on low ( I pulse it until incorporated so my kitchen isn’t covered in powdered sugar) for about 1 minute.  Once it is incorporated, gradually increase the speed to the highest.  Stop and scrape the sides a couple of time during this process. Whip until light, fluffy and very white.  Add coconut and mix until incorporated.

So rich, so insanely decadent!

Frost the cake.  I sliced about four bananas for this cake for in between each layer.  You can see them in the pictures.  So good.

I really do love to tease you with these photos!

Dear, sweet Katie brought a piece home to me.  We ate on it for three days!  So, what are we celebrating next?  Anyone?

Advertisements

8 Responses to “Don’t make me go into that kitchen!”


  1. November 19, 2010 at 9:12 pm

    Mmmm… Eating on it for 3 days? I’m still eating frosting by the spoonful from the tub that’s leftover in the fridge.

    I hear that your cake is up for honorable mention in the next inter-office newsletter… I think a star is born!

    • November 19, 2010 at 9:38 pm

      It’s a good thing we always have something for you to snack on in the middle of the night! Funny how I always make too much frosting…….

  2. 3 Robert
    November 19, 2010 at 9:32 pm

    This cake is fabulous. I got to eat a slice soon after it was photographed. It’s like a Double Banana Cake. It’s got more banana flavor than anything, including, I think, a bunch of bananas. And it’s wonderfully moist. Great coconut frosting. You’re amazing, VampireGran. Thanks again.
    Robert

  3. November 19, 2010 at 9:40 pm

    Thanks, Robert! And thank you for pushing me to write this post. What would we do without you?

  4. November 20, 2010 at 6:20 pm

    Oh my goodness, Patty – that cake looks AMAZING! You’re welcome to bake one of those and send it across to London any time!
    Sunshine xx

    • November 20, 2010 at 6:56 pm

      Oh, my dear Sunshine, if I knew how to do that I totally would. But you’d probably have to go to a few more Zumba classes after consuming it! Thanks for the comment.

      xo Patty

  5. 7 angel
    December 6, 2010 at 2:45 am

    this post is absolute food porn. The last couple of photos qualify as “money shots”. You should be ashamed! (that you didn’t share any with me i mean…..)

  6. December 6, 2010 at 3:00 am

    Well, if you could eat wheat……


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Foodbuzz

Foodbuzz
Quantcast

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 102 other followers


%d bloggers like this: