BANANAS FOSTER COFFEE CAKE
I have not tried this recipe. I found it on the Internet and am posting it for a board request for a banana cake specificaly using banana liquor.
Provided by Steve P.
Categories Breads
Time 1h35m
Yield 1 Tube or bundt pan, 12 serving(s)
Number Of Ingredients 24
Steps:
- Cake:Preheat oven to 350°.
- Butter a 12 cup tube pan and set aside.
- Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
- Beat butter until light.
- Slowly beat in sugar and beat until it is light and fluffy, about 5 minutes.
- At low speed, beat in eggs, 2 at a time, just until blended.
- Beat in the flour mixture and banana mixture alternately, beginning and ending with flour.
- Beat just until blended.
- Stir in coconut and nuts by hand, spread in pan smoothing top.
- Bake until cake is golden brown and begins to pull away from sides of pan, about 60 to 70 minutes.
- Test in center.
- Loosely cover with foil if cake starts to become too brown.
- Remove from oven; let cool on wire rack 10 minutes in pan.
- Carefully invert cake onto cake plate.
- Brush with the 1/4 cup liqueur.
- Let cool.
- Glaze with either of the glazes or dust with powdered sugar.
- Glaze:Combine all ingredients until well blended.
- When the cake is lukewarm, spoon over top.
- Let cake cool completely.
Nutrition Facts : Calories 549.2, Fat 29.1, SaturatedFat 15.4, Cholesterol 135.4, Sodium 308.4, Carbohydrate 67, Fiber 2.2, Sugar 39, Protein 7.6
BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE
Steps:
- 1. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat. 2. Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet. 3. Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended. 4. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet. 5. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired. Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix. Louis deLaunay, Grapevine, Texas, Southern Living, SEPTEMBER 2006
BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE
How to make Bananas Foster Upside-down Coffee Cake
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
- Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
- Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
- Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired.
- Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix.
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