Banana Bundt Cake with Pecan, Banana, Caramel Sauce

Meg2_01_01

I talk a lot about about my blogger friends.  An amazing group of women who I have a complete utter blast with.  Well one of them, Meg from Sweet Twist of Blogging is having a baby.  Like really, really soon.  And what better way to celebrate as food blogger is to throw her a surprise virtual baby shower.  At least I hope its a surprise.  I’m not good with planning surprises but since someone else planned this I’m sure it will work out fine.  I hope 🙂 I haven’t been to many baby showers in my life time and as someone without children (minus Step kids) or desire to have any of my own I am kind of okay with that.

Babies and pregnancy are not things I can relate well to and quite honestly being in a room full of people talking about those things leaves me a bit uncomfortable.  But I know food and that is why I am 100% on board for this kind of shower. Just the sharing of food and recipes.  Makes me almost want to have……ahhh nope! Who am I kidding.

Banana Bundt (7 of 9)

So I made this banana cake.  In mini bundt pans.  And despite the pan being small this is definitely a dessert to share.  With friends.  Great friends Like I have here!

Yields 4-8

Banana Bundt Cake with Pecan, Banana, Caramel Sauce
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Ingredients

  • For the Cake
  • 3 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter
  • 1 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/2 cup mashed banana
  • 1 cup vanilla yogurt
  • For the Caramel Sauce
  • 1 cup sugar
  • 3 tbsp butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 banana, sliced
  • 1/2 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease 4 mini bundt pans.
  2. To Make the cake: In a large bowl combine the flour, baking soda, baking powder and salt.
  3. In a large mixing bowl cream together the butter and sugar. Beat in the vanilla, eggs, banana and yogurt.
  4. Carefully mix in the flour mixture.
  5. Spread the batter evenly among the pans.
  6. Bake in preheated oven 30-45 minutes or until tester comes out clean when inserted into center of cake. Let cool.
  7. To Make the Caramel Sauce: In saucepan over med-low heat melt the butter. Stir in the sugar and whip in the heavy cream, vanilla and salt.
  8. Cook, stirring constantly until thickened and at the consistency you want to use.
  9. Pour sauce over each cake and top with sliced bananas, and pecans.
Recipe Type: Dessert
7.6.8
307

Check out what everyone else brought to the party:

Bananas Foster Banana Bread from The Brunette Baker
Strawberry Sprinkle Ice Cream Sandwiches from Planet Byn
Easy Banana Cupcakes from Living Lou
Fudgey Teff Brownies from Strawberries For Supper

Secret Recipe Club: Honey Maple Cake

Honey Maple Cake

This recipe ticked off a lot of “to-do” boxes this week.  First I had to create a dish for the next reveal from the Secret Recipe Club.

Second I had to appease DH and his complaints that I haven’t baked anything sweet in a while.

And thirdly it allowed me the chance to try a new bottle from my Pure Infused flavored Maple Syrup sampler pack I purchased recently.   Oh and cover a “something Spring-like” recipe.

My last post I talked about my bad habit of having good intentions but accomplishing nothing.  Isn’t it wonderful how quickly I turned it around this week. Yeah me!

I was assigned Sara’s blog Cupcake Muffin and wow what an index of recipes. After spending a couple of days scrolling through my heart and stomach finally settled on her adaptation of The Food Librarian‘s Honey Maple Cake. I used these cute little bake and serve loaf liners to make tiny single serve treats.

Honey Maple Cake

After coming back from my weekly grocery excursion and realizing that of course I was missing an ingredient I had to substitute vanilla yogurt for the sour cream.  I omitted the vanilla and used my anise, clove and cinnamon flavored maple syrup.  I’m not a fan of glazes either and because I had this amazing syrup I decided to pour a little over top to enhance that maple flavor. These cakes were so moist and tasty I will be using this recipe a lot in the future.

Honey Maple Cake

Yields 10-12

Honey Maple Cake
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Ingredients

  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/4 cup maple syrup
  • 1/2 cup honey
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup vanilla yogurt
  • Maple syrup for pouring on top

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
  3. In another bowl cream the butter. Beat in the honey, maple syrup, and sugar.
  4. Beat in the eggs, one at a time.
  5. Alternating between the flour and vanilla yogurt, mix them into the butter mixture until batter is smooth.
  6. Pour batter into small loaf pans, large loaf pan, muffin tins or what ever you want the final shape to be.
  7. Bake for 25-40 minutes depending on size of container. Cake is done with toothpick inserted in center comes out clean and tops are browned.
Recipe Type: Dessert
7.6.8
270

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Cake Batter Cookies

These are such fun cookies.  The bright colours of the sprinkles really stand out.  For a little bit of a change substitute white chocolate chips with the regular chocolate.  These are perfect for a childs birthday party.

Recipe adapted from Sally’s Baking Addiction www.sallysbakingaddiction.com

Yields 3-3 1/2 dozen

Cake Batter Cookies
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Ingredients

  • 1 1/4 cup flour
  • 1 1/4 cup white cake mix
  • 1/2 tsp baking soda
  • 3/4 cup butter, room temp
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup chocolate chips
  • 1/2 cup sprinkles

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment.
  2. In a large bowl combine the flour, cake mix and baking soda.
  3. In another bowl cream together the butter and sugars.
  4. Beat in the egg and vanilla until smooth.
  5. Slowly add the flour mixture until combined.
  6. Fold in the chocolate chips and then the sprinkle.
  7. Drop dough by the tablespoonfuls onto the prepared pans.
  8. Bake in oven for 8-10 minutes or until beginning to brown on the bottom.
  9. Let cookie cool on pan for several minutes before transferring to rack.
Recipe Type: Dessert
7.6.8
238

Preheat oven to 350 degrees F. Line baking sheets with parchment.
In a large bowl combine the flour, cake mix and baking soda.

In another bowl cream together the butter and sugars.

Beat in the egg and vanilla until smooth.

Slowly add the flour mixture until combined.

Fold in the chocolate chips and then the sprinkle.

Drop dough by the tablespoonfuls onto the prepared pans.

Bake in oven for 8-10 minutes or until beginning to brown on the bottom.

Let cookie cool on pan for several minutes before transferring to wire racks.

Lemon Butter Cake

This dessert has a cake base with a cheesecake like center making it super creamy and delicious.  Recipe from bakehouse.squarespace.com .

Serves 1/12

Lemon Butter Cake
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Ingredients

  • 2/3 cup flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 2 eggs
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla
  • zest of 2 lemons
  • 8 oz cream cheese
  • 3 tbsp butter
  • 1 egg
  • 1 tsp lemon juice
  • 1/2 tsp vanilla
  • zest of 1 lemon
  • 1 cup powdered sugar plus more for dusting

Instructions

  1. Preheat oven to 325 degrees F. Grease a 9" spring form pan.
  2. In a large bowl combine the flour, sugar, baking powder and salt.
  3. Beat in the butter, eggs, lemon juice, vanilla and zest. Pour into bottom of prepared pan.
  4. In a mixing bowl beat the cream cheese.
  5. Add the powdered sugar.
  6. Beat in the egg, lemon juice, butter, vanilla and lemon zest.
  7. Pour cream cheese mixture over top of batter leaving a 1/2" space from edge of the cake.
  8. Bake for 35-40 minutes or until golden. Let cool before removing from pan. Sprinkle powdered sugar on top of cooled cake.
Recipe Type: Dessert
7.6.8
208

Preheat oven to 325 degrees F. Grease a 9″ spring form pan.
In a large bowl combine the flour, sugar, baking powder and salt.

Beat in the butter, eggs, lemon juice, vanilla and zest. Pour into bottom of prepared pan.

In a mixing bowl beat the cream cheese.

Add the powdered sugar.

Beat in the egg, lemon juice, butter, vanilla and lemon zest.

Pour cream cheese mixture over top of batter leaving a 1/2″ space from edge of the cake.

Bake for 35-40 minutes or until golden. Let cool before removing from pan. Sprinkle powdered sugar on top of cooled cake.

Raspberry Swirl Cake

You can use any of the berries in place of raspberries. Blueberries, strawberries and blackberries will all work great in this recipe.

Serves per slice

Raspberry Swirl Cake
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Ingredients

  • 1 pint raspberries
  • 1/2 cup sugar
  • 1 box yellow cake mix
  • 3 eggs
  • 8 oz cream cheese, softened
  • 1/2 cup butter, melted
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 300 degrees F. Spray a 9" round cake pan with cooking spray.
  2. In a saucepan over med-high heat add the raspberries.
  3. Stir in the sugar and cook, mashing berries slightly, until bubbling. Remove from heat.
  4. In a large bowl add the cake mix.
  5. Add the butter and 1 egg.
  6. Mix until soft dough is formed.
  7. Press the dough into the bottom of your prepared pan.
  8. In a large mixing bowl add the powdered sugar, remaining 2 eggs and cream cheese.
  9. Beat until smooth.
  10. Pour on top of crust.
  11. Drop the raspberries by spoonfuls on the batter.
  12. using a knife swirl the berries through the top.
  13. Bake in preheated oven 40-50 minutes until golden and cake is set.pan over medium
Recipe Type: Dessert
7.6.8
194

Preheat oven to 300 degrees F. Spray a 9″ round cake pan with cooking spray.

In a saucepan over med-high heat add the raspberries.

Stir in the sugar and cook, mashing berries slightly, until bubbling. Remove from heat.

In a large bowl add the cake mix.

Add the butter and 1 egg.

Mix until soft dough is formed.

Press the dough into the bottom of your prepared pan.

In a large mixing bowl add the powdered sugar, remaining 2 eggs and cream cheese.

Beat until smooth.

Pour on top of crust.

Drop the raspberries by spoonfuls on the batter.

Using a knife swirl the berries through the top.

Bake in preheated oven 40-50 minutes until golden and cake is set.

Triple Chocolate Layer Cake

This involves a bit of work but if you are a chocolate lover or have one in the family it’s well worth it.

Serves 1/12

Triple Chocolate Layer Cake
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Ingredients

  • CAKE
  • 1 2/3 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 3 eggs, beaten
  • 1 tsp vanilla
  • 3/4 cup milk
  • MOUSSE
  • 4 eggs, seperated
  • 1 cup milk
  • 4 oz semi sweet chocolate, chopped
  • 1 tsp vanilla
  • 1 cup heavy cream, whipped until stiff
  • ICING
  • 6 tbsp butter, softened
  • 3/4 cup cocoa powder
  • 2 2/3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla

Instructions

  1. To make the cake
  2. Preheat oven to 350 degrees F. Grease and flour 3 6" round cake pans.
  3. In a large bowl combine the flour, baking soda and salt.
  4. In a small bowl microwave the chocolate and water until melted. Start with 1 minutes then 10 extra seconds until melted.
  5. In another bowl cream together the butter and sugar.
  6. Beat in the eggs one at a time. Add the vanilla.
  7. Beat in the melted chocolate.
  8. Add the flour mixture alternately with the milk mixing to remove lumps.
  9. Divide batter evenly over the three pans and bake 20-25 minutes or until toothpick comes out clean when inserted in center of cake. Let cool on racks.
  10. To Make the Mousse
  11. In a medium sauce pan over low combine the egg yolks and milk. Heat until thick enough to coat back of spoon.
  12. Remove from heat and stir in chocolate and vanilla. Stir until chocolate has completely melted. Allow to cool to room temperature.
  13. Beat the egg whites until stiff.
  14. Gently fold the egg whites and whipped cream into the chocolate mixture.
  15. Set aside.
  16. To make the icing
  17. In a large bowl combine the cocoa powder with the powdered sugar.
  18. In a second bowl cream the butter.
  19. Add the cocoa mix to the butter.
  20. Beat in the milk and vanilla.
  21. To assemble cake.
  22. Place a cake on your serving plate.
  23. Spread a thick layer of mousse over the top of the cake. Leave of 1/2" space around the edge.
  24. Top with second layer.
  25. Spread the top of second cake with mousse and top with third cake.
  26. Carefully ice the top and sides of cake. Because the cake is so tall and decadent make sure you slice it into thin pieces.
Recipe Type: Dessert
7.6.8
185

To make the cake:
Preheat oven to 350 degrees F. Grease and flour 3 6″ round cake pans.
In a large bowl combine the flour, baking soda and salt.

In a small bowl microwave the chocolate and water until melted. Start with 1 minutes then 10 extra seconds until melted.

In another bowl cream together the butter and sugar.

Beat in the eggs one at a time. Add the vanilla.

Beat in the melted chocolate.

Add the flour mixture alternately with the milk mixing to remove lumps.

Divide batter evenly over the three pans and bake 20-25 minutes or until toothpick comes out clean when inserted in center of cake. Let cool on racks.

To Make the Mousse:

In a medium sauce pan over low combine the egg yolks and milk. Heat until thick enough to coat back of spoon.

Remove from heat and stir in chocolate and vanilla. Stir until chocolate has completely melted. Allow to cool to room temperature.

Beat the egg whites until stiff.

Gently fold the egg whites and whipped cream into the chocolate mixture.

 

Set aside.

To make the Icing:

In a large bowl combine the cocoa powder with the powdered sugar.

In a second bowl cream the butter.

Add the cocoa mix to the butter.

Beat in the milk and vanilla.

To assemble Cake:
Place a cake on your serving plate.

Spread a thick layer of mousse over the top of the cake. Leave of 1/2″ space around the edge.

Top with second layer.

Spread the top of second cake with mousse and top with third cake.

Carefully ice the top and sides of cake.

Because the cake is so tall and decadent make sure you slice it into thin pieces.

 

Orange Pound Cake with Cranberry Madeira Glaze

I used blood oranges in this recipe because I absolutely love their color.  However once all the ingredients are mixed the bright red shade disappears. If you want to mimic the color add red food coloring to your final batter.

The Summer Fresh Cranberry Madeira sauce traditionally would be used in a meat or vegetable dish but here I wanted to try something different. By adding orange juice and powdered sugar I created a glaze that accompanied the orange flavour of the cake perfectly. Use some of the glaze to top the cake but make sure to save some to add the the individual slices as well.

Yields 12

Orange Pound Cake with Cranberry Madeira Glaze
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Ingredients

  • 2 1/4 cup all purpose flour
  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 12 tbsp butter, softened
  • 3/4 cup canola oil
  • 1 1/2 tbsp orange zest
  • 1 tbsp vanilla
  • 3/4 cup freshly squeezed orange juice
  • 5 large eggs
  • 1 container Summer Fresh Cranberry Madeira Sauce
  • 1/2 cup orange juice
  • 1 1/2 cup confectioners sugar

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  2. In a large mixing bowl using a paddle sift together the flour, sugar, baking soda, and baking powder.
  3. Add the butter, oil, zest and vanilla and whisk.
  4. Pour in the juice.
  5. Using a whisk attachment beat in the eggs one at a time.
  6. Pour batter into prepared pan and bake for 45 to 50 minutes or until cake tester comes out clean when inserted in center of cake. Let cool.
  7. Meanwhile in a medium pot over med-high heat bring the Cranberry Madeira sauce, orange juice and sugar to a simmer. Let cool slightly.
  8. Invert cake onto serving plate and drizzle glaze over top reserving some for each slice.
Recipe Type: Dessert
7.6.8
230

Preheat oven to 350 degrees F. Grease and flour a bundt pan.

In a large mixing bowl using a paddle sift together the flour, sugar, baking soda, and baking powder.

Add the butter, oil, zest and vanilla and whisk.

Pour in the juice.

Using a whisk attachment beat in the eggs one at a time.

Pour batter into prepared pan and bake for 45 to 50 minutes or until cake tester comes out clean when inserted in center of cake. Let cool.

Meanwhile in a medium pot over med-high heat bring the Cranberry Madeira sauce, orange juice and sugar to a simmer. Let cool slightly.

Invert cake onto serving plate and drizzle glaze over top reserving some for each slice.

 

 

Apple Crumb Cake

Use any of your favorite apples for this recipe.  I always bake with granny smith but others work just as well.

Serves per square

Apple Crumb Cake
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Ingredients

  • 4 medium apples, peeled, cored and cubed.
  • 1 1/2 cup flour
  • 1/2 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup butter, melted
  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 2 tbsp butter, melted
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Grease a 8" square baking pan with butter or cooking spray.
  2. In a large bowl combine the flour, sugar, baking powder and salt.
  3. In a glass measuring small beat the egg with the milk. Add to the flour.
  4. Add the melted butter.
  5. Mix until everything is combined and smooth.
  6. Pour batter into bottom of your prepared pan.
  7. Spread the apples evenly over top of the batter.
  8. In a separate bowl combine the brown sugar, flour and cinnamon.
  9. Mix in the melted butter.
  10. Sprinkle the sugar mixture evenly over the apples.
  11. Bake in preheated oven for about 0 minutes or until golden brown. Cut into squares.
Recipe Type: Dessert
7.6.8
168

Preheat oven to 350 degrees F. Grease a 8″ square baking pan with butter or cooking spray.
In a large bowl combine the flour, sugar, baking powder and salt.

In a glass measuring small beat the egg with the milk. Add to the flour.

Add the melted butter.

Mix until everything is combined and smooth.

Pour batter into bottom of your prepared pan.

Spread the apples evenly over top of the batter.

In a separate bowl combine the brown sugar, flour and cinnamon.

Mix in the melted butter.

Sprinkle the sugar mixture evenly over the apples.

Bake in preheated oven for about 0 minutes or until golden brown. Cut into squares.

 

Apple Upside-Down Cake

Pineapple is not the only fruit that does well “upside-down”. Pear, plums, peaches and as you will discover in the following recipe, apples all make fabulous cakes.

Serves 1/12

Apple Upside-Down Cake
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Ingredients

  • 3 large granny smith apples, sliced
  • 2/3 cup brown sugar, packed
  • 1 tsp cinnamon
  • 4 tbsp butter, melted
  • 1 1/2 cups all-purpose flour, sifted
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 375 degrees. Grease a 9" round baking pan.
  2. In a large bowl, pour the 4tbsp of melted butter over the apple slices.
  3. Add the brown sugar and cinnamon. Pour into the bottom of your prepared pan.
  4. In a medium bowl combine the flour, baking powder, salt, and cinnamon. In another bowl mix together the egg, milk, melted butter and almond extract.
  5. Mix the wet ingredients into the flour mixture.
  6. Spread the batter evenly over the sliced apples.
  7. Bake for 20-25 minutes or until cake tester comes out clean with inserted into centre of cake.
  8. Allow to cool for 30 minutes before inverted onto a serving plate.
Recipe Type: Dessert
7.6.8
145

Preheat oven to 375 degrees and grease a 9″ round cake pan.

Start by peeling, coring and slicing your apples into a large bowl.

Drizzle with 4 tbsp melted butter and toss gently.

Add the brown sugar and cinnamon and make sure everything is well combined.

In a separate bowl combine the flour, baking powder, salt and cinnamon.

In another bowl beat together the egg, milk, butter and almond extract.

Combine the wet ingredients with the flour mixture.

Spread the apples over the bottom of your prepared pan.

Spread the batter over top of the apple slices.

Bake for 20-25 minutes or until tester comes out clean when inserted in center of the cake.

Wait at least 30 minute for the cake to cool before inverted it onto your serving plate.  The best way to do this is place a plate upside down over the top of the pan and carefully flipping the cake.  You may need to tap the sides to help loosen it up.