Sticky Toffee Banana Pudding

Banana cake: 

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
Sliced bananas (optional)
Special equipment: 8 x 8 x 2-inch nonstick metal baking pan

For Toffee Sauce (adapted from a food network recipe):

3/4 cup unsalted butter
3/4 cup heavy cream
1 - 1/2 cup packed light brown sugar 

1-2 teaspoons brandy

1-2 teaspoons vanilla
1 cup heavy cream, whipped

Toffee sauce:

Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. 

Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream

For banana cake:

Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.

Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.

Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.

Serves 9-12

Notes:  If you don't have over ripe bananas on hand, simply put them in the oven at 350 for about 20 minutes or so until black. Cool, then peel and allow be sure to keep the juices that flow out of the banana peel.

epicurious.com

Sticky Toffee Pudding with Hot Toffee Sauce

225g chopped dates (one 8 oz bag pitted fresh dates)

300ml hot tea (1 ¼ cups water and 2 tea bags I used my Irish tea)

110g butter (1 stick salted)

175g caster sugar (generous 3/4 of actual caster sugar NOT granulated)

3 eggs

250g plain flour (2 cups)

1 1/2 teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon vanilla extract

1 teaspoon instant espresso granules

For hot toffee sauce:

110g butter (1 stick salted)

175g dark brown soft sugar (7/8 of a cup I packed mine)

110g granulated sugar (1/2 cup)

300g golden syrup (11 oz – buy it from the UK or see foot note below for substitutes) 250ml single cream (is the same as half/half – generous 1 cup)

1 teaspoon vanilla extract

Chop dates finely and soak in tea for 15 minutes.

Preheat oven to 180 C / Gas 4 (350 F). Prepare and line a 20cm (8 in) round cake tin.

Cream butter and caster sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder and fold into the mixture.

Add bicarbonate of soda, vanilla and espresso to the dates and tea. Combine both mixtures to produce a loose soft dropping consistency.

Turn into the prepared tin and cook for 1 to 1 1/2 hours, or until skewer comes out clean. Start with 1 hour, ovens vary and it only took me 1 hour in a 9 inch round pan, and slightly over 1 hour for the 8 inch. 

To make the toffee sauce:

Put the butter, sugars and golden syrup into a heavy based saucepan and melt gently on a low heat. Simmer for 5 minutes.

Remove from heat and gradually stir in the cream and vanilla extract. Return to heat and stir for 2 to 3 minutes until sauce is smooth.

Pour a little sauce onto a serving dish. Place a portion of the pudding on top and pour over more sauce.

Pour remaining sauce into a jug to serve, along with softly whipped cream.

Makes 8 Servings

Allrecipes.co.uk

Golden syrup is an amber-colored liquid sweetener made by evaporating sugar cane juice until it's thick and syrupy.  I used ½ blackstrap molasses ad ½ high fructose corn syrup.

Substitutes:  Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This again is thinner and not as sweet as golden syrup.  If you like, try reducing the corn syrup in a saucepan to thicken it.)

Homemade Golden Syrup Substitute: Heat ¼ cup sugar in a heavy bottomed saucepan. Spread sugar in an even layer on the bottom of the pan. Mix a teaspoon of water with ½ teaspoon of vinegar and sprinkle mixture over sugar. Place the pan over low heat and cook for four to five minutes, without stirring. Increase heat to medium and cook for about five more minutes, until it forms syrup with caramel color. Don't stir the mixture until it stops bubbling. Once the bubbling stops stir well and remove the pan from heat. You can use this syrup as a golden syrup substitute.

Tres Leches

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries 

Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch spring form pan.  

Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.  

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.  

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.  

Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.  

Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. 

Serves  8 - 10

allrecipes.com

Notes: This cake is delicious and just the right amount of moisture for my liking. If you prefer really moist, try  Tres Leches Cake (Marcela Valladolid). Either way, they are both super yummy! 

Tres Leches Cake (Marcela Valladolid)

Nonstick cooking spray, for the cake pan
1 1/2 cups all-purpose flour, plus more for dusting the cake pan
1 tablespoon baking powder
4 large eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups heavy cream, divided
3 tablespoons orange liqueur (recommended: Grand Marnier)
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.

Mix the flour and baking powder in a medium bowl. Set aside.

In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.

Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.

Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.

Makes 8-10 Servings

foodnetwork.com

Notes:  Substitution for the liqueur can be 1 teaspoon of orange juice and 1/4 teaspoon of orange flavoring for every tablespoon of the liqueur.  This was a very, very moist version of the Tres Leches Cake.  If you prefer slightly less moisture, try  Tres Leches.  Either way the taste is delicious.

 

Ricotta Orange Pound Cake with Strawberries

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

Serves 6-8

foodnetwork.com
Giada De Laurentiis
Everyday Italian

Lemon Buttermilk Cake with Strawberries

CAKE
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 16-ounce package frozen sliced sweetened strawberries, thawed

FROSTING
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons frozen lemonade concentrate, thawed
1/2 teaspoon finely grated lemon peel
2 1-pint baskets strawberries, hulled

FOR CAKE:
Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.

Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)

Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.

FOR FROSTING:
Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.

Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)

Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve. 

Bon Appétit June 1995  

Serves 12

Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.

Banana Cake with Sour Cream Frosting

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/4 cups sour cream
1 1/3 cups mashed ripe bananas (about 3 large)
2 tablespoons fresh lemon juice
2/3 cup powdered sugar
1 8-ounce package cream cheese, room temperature

Preheat oven to 350°F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan.

In medium bowl, combine flour, baking soda, baking powder and salt.

Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended.

Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice.

Add dry ingredients to banana mixture and beat until well blended.

Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes.

Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)

Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended.

Spread frosting over cooled cake.

Makes 10-12 Servings

Bon Appétit March 1998

Pumpkin Gooey Butter Cake

Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

 

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.


To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.


Serve with fresh whipped cream.


Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.


For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.


For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Foodnetwork.com

Makes 6-8 Servings

Note: My oven took longer to bake, so keep an eye on it.  This will be like eating pumpkin pie on a soft cake crust.  

Blackberry Buttermilk Cake

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment

2 1/3 cups cake flour (sifted, then measured) plus more for pan

2 1/2 cups (10 ounces) fresh blackberries

1/4 cup plus 1 1/3 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

3 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 teaspoons finely grated orange zest

1 cup well-shaken buttermilk

Powdered sugar (for dusting)

Special equipment: Use a 9"–10"-diameter springform pan.

Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.

Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.

Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Bon Appétit July 2011

Makes 8 Servings