Banana cake with coffee caramel icing
There’s something very charmingly old-fashioned about this cake. It’s soft and velvety in its crumb, but really, it’s all about that fantastically good icing. Make a big round cake as I have here, or cook the batter in a roasting tin and then ice and slice the cake into squares for a school cake stand or similar
Ingrediënten
- ½ cup 125 g unsalted butter, softened
- 1 cup 220 g caster (superfine) sugar
- ½ cup 100 g brown sugar
- 2 eggs
- 12/3 cups 250 g plain (all-purpose) flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3 ripe bananas mashed
- ½ cup 125 ml buttermilk or plain yoghurt
- 1 tsp vanilla bean paste
COFFEE CARAMEL ICING
- ¾ cup 150 g brown sugar
- ¼ cup 55 g butter
- 2 Tbsp milk
- 1 tsp instant coffee powder
- ¾ cup 90 g icing (confectioners’) sugar
Instructies
- Preheat the oven to 180°C (350°F).
- Grease and line a 24 cm (9½ inch) round cake tin with baking paper.
- Beat the butter and sugars in an electric mixer fitted with the paddle attachment for about 5 minutes or until pale and fluffy.
- Scrape down the side of the bowl, add one of the eggs and beat well, then add the other egg and beat again.
- Sift the flour, baking powder and cinnamon into the bowl.
- Add the banana, buttermilk or yoghurt and vanilla and fold until just combined.
- Transfer the batter to the tin and smooth the top.
- Bake for about 40 minutes or until a skewer inserted in the middle comes out clean, the edge is coming away from the side of the tin and the top of the cake feels springy.
- Leave the cake to cool in the tin for 5 minutes, then gently turn it out onto a wire rack to cool completely.
- For the icing, combine the brown sugar, butter, milk and coffee in a small saucepan over medium heat.
- Bring to the boil, then reduce the heat and cook, stirring, for a couple of minutes.
- Remove the pan from the heat and whisk in the icing sugar until smooth.
- Pour the icing over the cooled cake and quickly smooth the surface (it sets pretty quickly, so don’t mess around).
Notes / Tips / Wine Advice:
You can leave out the coffee in the icing, if you prefer.
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