Friday, January 2, 2015

Buttermilk Cake with Banana and Salted Caramels

Yes, my first post of 2015! I have to remind myself that I need to keep this blog going, no matter how busy I am. :P So let's baking ya? And since I have a small pocket of time when my kids were in school (first day today, I decided to bake a cake. A simple cake, yet tasty, familiar and comforting.  Buttermilk Cake with Banana and Salted Caramel...that should fit the bill ya? 
Soft moist cake topped with caramelized banana slices and salted caramel chunks :9 Okay...the salted caramel chunks kind of sunk in ...haiz :P But it's all good when you bite into the cake...salty sweet gooey goodness, yum! Now the recipe...

Recipe for Buttermilk cake with Banana and Salted Caramels (makes 8x8")
For the Salted Caramel (recipe adapted from Smitten Kitchen)
125g granulated sugar
56g unsalted butter
1/4 tsp sea salt flakes
3 tbsp heavy cream
  • Prepare a shallow bowl with a piece of parchment over it and lightly greased with butter.
  • To make the caramel, use a heavy saucepan for it. Add in the sugar and 2 tbsp water over medium heat.
  • Give the saucepan a good swirl to make sure all the sugar is wet and melting. Let it slowly boil till it reaches a golden colour. Remove from fire and continue to swirl it...it should still continue to darken a little to a copper colour.
  • Add in the butter gently as it will bubble. Swirl and let it melt down.
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  • Next add in the sea salt.
  •    
  • And lastly add in the heavy cream and stir in well. Return the saucepan over the stove at low fire and let it slow boil till it gets thicker and darker in colour.
  • Pour the hot caramel on the greased parchment and let it cool completely. (Cool to the touch)
  •  
  • Then chill it in the fridge for at least an hour before use.
For the Buttermilk Cake
115g unsalted butter, room temperature
180g light brown sugar
2 large eggs
1 tsp pure vanilla extract
 250g cake flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

*200ml buttermilk, shaken
2 large bananas, cut length wise and slit to halves 

* I used store bought buttermilk because I feel the buttermilk was creamier and more buttery in smell as compared to making my own using milk and lemon. But by all means, use 200ml to 1 tsp fresh lemon juice if you have not buttermilk available.
  • Preheat the oven to 180C and grease a 8x8" square pan, lined with parchment and again grease it with butter.
  • In a large mixing bowl, add in the butter and sugar. Beat it till light and fluffy, about 5-8 minutes at medium speed.
  • Next add in the eggs, cracking in one at a time and mix after each addition. Then add in the vanilla extract and mix again.
  •  
  • Sift in a bowl the cake flour, baking powder, baking soda and salt.
  • Add in 1/2 of the cake flour mixture into the egg mixture and mix well.
  • Add in all the butter milk and mix well again
  • Lastly add the remaining 1/2 of the flour mixture and mix till all is well incorporated. 
  • Pour the batter into the prepared  bake pan and smooth it out with a spatula.
  • Now you line the sliced bananas neatly over the cake.
  • Next you take the caramel from the fridge and make sure that it is solidified enough to be handled.
  • Next you snip the caramel into small squares which you can put onto the cake.
  • You then place the salted caramel chunks on to the cake as well...not on the banana...you will know why later. :)
  • The caramel might be a little soft, but it is ok...just work fast. :) 
  •  Last step is to sprinkle some granulated sugar over the banana surface so that it will caramelized. But this step is totally optional if you prefer yours to be less sweet. :)

  • Once you have added all the salted caramel chunks, put the pan in the oven to bake.
  • Bake for 40 -45minutes till the tester comes out clean.
I cannot begin to tell you how awesome my kitchen smells when this cake was baking in the oven. I was drooling the whole time hahaha! That banana, caramel and creamy buttermilk combo was perfect!
As you can see that soft moist texture of the cake...so yum! And that tender sweet banana plus deep dark caramel at the bottom (Unfortunately :P) is just heavenly in each bite. :9 Next time I bake this, I will try to make sure my salted caramel chunks are harder...so it won't be sinking way down. :P


Anyway, next time you have ripe bananas hanging around in the house...why not give this recipe a try. :) I am sure it will not only impress you, it will make you want to share it with everyone. Ahem...show off heehee. :P


Okay guys, signing off now, it has been quite a long day
Till the next time...have an awesome weekend!



8 comments:

Mavis said...

Can i replace heavy cream with milk?

Angie Schneider said...

I love buttermilk cakes. Banana and caramel are a great combination. The cake looks super!

Kitchen Corner said...

Happy New Year Bee!!
That's a yummy cake to start a new year indeed! Drooling . .....

Honey Bee Sweets said...

Hi Mavis,
You are talking about the heavg cream for the caramel? I'm afraid not...the caramel requires heavy cream to reach that consistency.

Honey Bee Sweets said...

Me too Angie! The moment I had my first slice of buttermilk cake, I was in love haha! Thanks for dropping by ;)

Honey Bee Sweets said...

Happy New Year Grace! Great to see you busy baking and blogging again! I guess mummies like us just need to squeeze out some time for our own hobbies too haha!

ayam penyet said...

yummy,,,resep enak

Rachel Page said...

My oh my, this just makes me want to go out and make it right now. I think adding bananas to any dessert just makes it delicious.