Banana cake with rum glaze

IngredientCake:

2 cups (280g) all purpose flour
2/3 cup (80g) cake flour (homemade: ½ cup all purpose flour + 1 tablespoon corn starch)
1 ¼ teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
150g unsalted butter, softened
1 ¼ cups + 1 tablespoon (262g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 ½ cups mashed ripe bananas
½ cup (120ml) buttermilk*

Glaze:

Intruksi

Preheat the oven to 180°C/350°F. Butter and flour a 10-cup capacity Bundt pan.
In a medium bowl, sift together the all purpose flour, cake flour, baking soda, baking powder and salt. Set aside.
In the large bowl of an electric mixer, using the paddle attachment, cream butter and sugar together until light and fluffy. Beat in the eggs, one at a time, and scrape the sides of the bowl after each addition. Beat in the vanilla and the bananas.
In low speed, add the sifted ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the sides of the bowl again. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool the cake in the pan over a wire rack for 15 minutes – in the meantime, make the glaze: combine butter, water and sugars in a small heavy-bottomed saucepan over medium high-heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum.
Carefully unmold onto the rack and brush it generously with the glaze (you can save some to serve with the cake). Cool completely.

Notes

to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken slightly, then use the whole mixture in your recipe

Lokasi:

food and dessert2