in my kitchen · more cake, please

Cake #2 Banana Cake with Brown Butter Frosting

Cake #2

Banana Cake with Brown Butter Frosting

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First, a few thoughts: I was able to take my cake to a meeting and share it with friends.  I could see first hand that I had made a few errors – I mixed just a bit too much and over baked by a hair.  The cake was not as soft and moist as I wanted – but, it was still yummy.  Also, in impatient fashion, I did not mix my frosting enough, so it was more lumpy than I wanted.  But, this is why I’m practicing, right?  To learn and make a better bundt cake- that is my goal!

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So, the recipe I’m sharing with you here is based on what I would do differently to make the cake just right!  It is taken and edited from my recipe for Monkey Squares.

Ingredients:
1 ½ cups sugar
1 cup sour cream
½ cup butter, softened
2 eggs
4 small ripe bananas, mashed
2 teaspoons vanilla
2 cups flour, I used super fine cake flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts

Instructions:Heat oven to 375 degrees. Grease and flour the bundt pan. Beat first three ingredients until creamy. Add eggs one at a time until incorporated. Blend in bananas and vanilla.  Add dry ingredients gently until mixture is blended well – do not over mix.  Pour into prepared pan.  Bake at 350 for approximately 55 minutes.  When done baking, let the cake rest for a bout 15-20 minutes, then dump it from the pan.  Once the cake is out of the pan, begin making the Frosting.  (recipe below).  Pour/spread the frosting over the cake as soon as it is prepared.
Browned Butter Frosting

½ cup butter
3 cups powdered sugar (I think this varies a bit depending on humidity and what butter you use.)
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point until it is boiling, and a delicate brown.  It should have a nutty aroma when it is browned. Remove from the heat and immediately add the remaining ingredients.  Stir with a whisk or fork until smooth (do this quickly before your frosting cools and becomes stiff) and pour over the slightly cooled cake.
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