Do you know someone who likes a little sweetness with their spice? Make this lush, flavorful cake for their birthday!
Preheat the oven to 350°F. Butter and lightly flour the sides and bottoms of two 8-inch round cake pans; knock out the excess flour.
Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed bananas and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
Spoon into the prepared pans and smooth the tops with a rubber spatula. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
While the cake bakes, make the filling: In a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
Return to the saucepan and cook over medium heat, stirring constantly, until the mixture beings to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly and refrigerate.
To assemble the cake: Split each cake layer in half. If the custard is too think to spread, thin it with a little cream. Spread one-third of the filling and arrange one-third of the banana slices evenly on three of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
Just before serving, make the topping: In a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 884 | ||
Calories from Fat: 483 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.7g | 72 % | |
Saturated Fat 27.8g | 139 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 1001.8mg | 308 % | |
Sodium 219.1mg | 8 % | |
Potassium 411.1mg | 11 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 76.2g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 884
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