Introduction
Indulge in the delightful layers of a Banana Pecan Caramel Layer Cake, where moist banana cake meets rich caramel frosting, topped with crunchy pecans. This cake is perfect for any occasion, offering a delightful blend of flavors that can easily steal the spotlight at gatherings or celebrations.
Detailed Ingredients with measures
For the Cake:
– 3 cups all-purpose flour
– 1 ½ teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 1 cup brown sugar, packed
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 ½ cups mashed ripe bananas (about 3 large bananas)
– 1 cup buttermilk
– 1 cup chopped pecans
For the Caramel Frosting:
– 1 cup unsalted butter
– 2 cups packed light brown sugar
– ½ cup heavy cream
– 4 cups powdered sugar, sifted
– 2 teaspoons vanilla extract
– 1 cup chopped pecans (for garnish)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes | Total Time: 1 hour 30 minutes | Yield: 12 servings
Now, let’s dive into creating this scrumptious Banana Pecan Caramel Layer Cake that will surely impress friends and family alike! Enjoy the process, and don’t forget to savor each slice!
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Bake the Cake
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Notes
Prep Time
30 minutes
Cooking Time
30 minutes
Total Time
1 hour 30 minutes
Calories
600 kcal per serving
Servings
12
Cook techniques
Preheating the Oven
Ensure that your oven is fully preheated to 350°F (175°C) before placing the cake inside. This step is crucial for proper baking and achieving an even rise.
Measuring Ingredients
Use proper measuring cups and spoons for accuracy. For dry ingredients, use a spoon to scoop them into the measuring cup and level off with a knife. For brown sugar, pack it firmly into the measuring cup before leveling.
Whisking Dry Ingredients
When whisking together the flour, baking powder, baking soda, and salt, ensure that they are well combined. This helps to evenly distribute the leavening agents throughout the batter.
Creaming Butter and Sugar
Beat the softened butter with granulated and brown sugars until light and fluffy, which typically takes about 3-5 minutes. This incorporates air into the mixture, contributing to the cake’s texture.
Incorporating Eggs
Add eggs one at a time into the butter-sugar mixture, beating well after each addition. This allows for better emulsification and ensures that the eggs are fully integrated into the batter.
Mixing Wet and Dry Ingredients
When alternating between adding the flour mixture and buttermilk, begin and end with the flour. This method helps prevent overmixing and maintains a tender cake.
Folding in Chopped Pecans
Gently fold the chopped pecans into the batter at the end to avoid breaking them down too much, maintaining their texture in the cake.
Baking the Cake
Divide the batter evenly among the prepared pans and smooth the tops before placing them in the oven. Check for doneness using a toothpick, and allow to cool before transferring to wire racks.
Making Caramel Frosting
Melt the butter in a saucepan and add brown sugar and cream. Stir constantly and bring to a boil to ensure the sugar dissolves completely, which contributes to a smooth frosting.
Frosting the Cake
Once the caramel frosting is made, let it cool slightly before spreading between cake layers and on the sides. This will help the frosting maintain its structure as you stack the layers.
Garnishing with Pecans
After frosting, sprinkle chopped pecans on top for added texture and flavor, enhancing the visual appeal of the cake.
FAQ
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if desired, though the flavor and texture may change.
How can I make the cake more moist?
Ensure that you do not overmix the batter and consider adding an extra banana or a little applesauce for additional moisture.
Can I freeze the cake?
Yes, you can freeze the cake layers wrapped in plastic wrap and foil for up to 3 months. Frost after thawing for best results.
What type of bananas should I use?
Use very ripe, brown-spotted bananas for the best flavor and sweetness in the cake.
How long can I store the cake?
The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I reduce the sugar in the recipe?
You can reduce the sugar slightly, but be cautious, as it may affect the cake’s texture and moisture.
What can I use instead of buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5-10 minutes before using.
Is there a way to make this gluten-free?
Yes, you can use a gluten-free all-purpose flour blend, but make sure it contains xanthan gum for proper texture.
Conclusion
The Banana Pecan Caramel Layer Cake is a delightful fusion of flavors and textures that combines the sweetness of bananas with the rich, nutty taste of pecans and the indulgence of caramel frosting. This cake not only serves as a centerpiece for any gathering but also provides a comforting dessert that satisfies sweet cravings. Each slice offers a moist crumb and bursts of flavor, making it a favorite for both casual and special occasions.
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