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 Sauce½ cup whipping cream½ cup butter½ cup white sugar½ cup brown sugarBring to a slow rolling boil over medium heatAllow to boil for 5-10 minutes or until mixture is thick and smoothReduce to low, and leave on heat, stirring occasionally for an additional 10 minutesLeave in pan, slightly warmed until cake is finished
Cake1 cup butter½ cup vegetable oil½ cup whipping cream1 ½ teaspoons vanillaBeat until light and fluffy
Add 6 bananas, ripe or overripe and beat into the mixture
Add1 teaspoon baking powder1 teaspoon salt2 cups flourMix until thick and well incorporated
Add4 eggs½ cup sour cream¾ cup butterscotch sauceBeat on high for several minutes
Pour into well greased bundt panBake at 325°F for 1 hour, until cake is lightly browned and springs back to the touchInvert on wire rack, and pour remaining butterscotch sauce over the tops and sides of the cake
One year ago: Stand By Me, S’more Macarons
Two years ago: A Different Twist, Caramel Dipped Strawberries