Banana-Caramel Cake

Recipe by Manami
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PREPARE THE CAKE:
  • Preheat oven to 350ºF.
  • Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
  • Dust with flour, tap out any excess, and set aside.
  • Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
  • In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
  • Add the sugar and continue to beat for 2 more minutes.
  • Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
  • Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
  • Mix just enough to blend the batter after each addition.
  • BAKE THE CAKE:
  • Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
  • Cool in the cake pans on a wire rack for 15 minutes.
  • Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
  • PREPARE THE ICING:
  • In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
  • Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
  • Remove from heat and cool the caramel mixture to 140º F.
  • Place the butter on top of the cooled caramel mixture.
  • Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
  • ICE THE CAKE:
  • Use a serrated knife to trim the mounded side of the cake layers, if necessary.
  • Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
  • Place 1 cup Caramel Icing on top of the layer and spread evenly.
  • Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
  • Apply icing immediately.
  • ENJOY!
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