The Three B’s

Three words: Make this cake. Two more words: It’s heavenly.


I mentioned previously that I have a bad history with bundt cake pans. In fact I’ve thrown out a few perfectly good pans just because they bested me. But then, without fail, I find a new recipe I just have to try and I’m in the middle of a mess all over again.


Finally, about a year ago, for the first time I achieved success with a Lemon Blueberry Bundt Cake. I was back in love!





Unfortunately, that only lasted one round. The second round had me cussing and throwing things around the kitchen again. Then, miraculously, I realized something. I was smarter, stronger and better than that hunk of metal and I applied patience (something I wasn’t born with). Success again!


The best way to grease a bundt cake pan is to liberally apply butter, methodically, in every crease. Then add a second layer of oil and rotate the pan until that too has covered every inch. Place upside down over a cup in your sink for the extra oil to drip off. Then finally, sprinkle sugar over every surface to ensure you haven’t missed one single micro space.

Banana Butterscotch Bundt Cake


Butterscotch Sauce
½ cup whipping cream
½ cup butter
½ cup white sugar
½ cup brown sugar
Bring to a slow rolling boil over medium heat
Allow to boil for 5-10 minutes or until mixture is thick and smooth
Reduce to low, and leave on heat, stirring occasionally for an additional 10 minutes
Leave in pan, slightly warmed until cake is finished


Cake
1 cup butter
½ cup vegetable oil
½ cup whipping cream
1 ½ teaspoons vanilla
Beat until light and fluffy


Add 6 bananas, ripe or overripe and beat into the mixture
Add
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
Mix until thick and well incorporated


Add
4 eggs
½ cup sour cream
¾ cup butterscotch sauce
Beat on high for several minutes


Pour into well greased bundt pan
Bake at 325°F for 1 hour, until cake is lightly browned and springs back to the touch
Invert on wire rack, and pour remaining butterscotch sauce over the tops and sides of the cake


Let cool


One year ago: Stand By Me, S’more Macarons
Two years ago: A Different Twist, Caramel Dipped Strawberries

0 thoughts on “The Three B’s”

  1. Oh this looks really yummy. When my aunt gave me a bunt pan for my wedding shower she told me to use pam spray flour ( I guess you find it next to the regular spray although I have yet to look). So you might give that a shot sometime if you want something less oily. I have yet to try it myself though.

  2. i am a new follower, thank golly, found ya through those CRAZY linky parties but found this needle shining in a haystack for sure! Looks like we have a lot in common here. Good stuff here x infinity. Feel free to link up anything to Tea Party Tuesday on my blog if it fits your needs/interests. I know it gets so busy linking and back linking so no worries. Take Care!

  3. Just made this, and it came out horribly. Not sweet enough, and the batter was way too wet and sunk a lot, plus didn't cook all the way through. Sad because it looked good.

  4. I'm sad to hear you didn't have success with this cake! You may need to add additional flour based on the elevation you live at, or the fat ratio in your butter or cream. I hope you'll try again!

  5. This did not come out well for me either. I let it bake longer than the recipe called for, but it was still a goopy, oily mess. Butter was dripping out of the cake onto my counter. I generally have good luck with bundt cakes, but not this time!

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