BANANAS FOSTER COFFEE CAKE

Bananas Foster Coffee Cake image

Provided by Steve P.

Categories Breads

Time 1h35m

Yield 1 Tube or bundt pan, 12 serving(s)

Number Of Ingredients 24

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3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 pinch nutmeg (large)
1 1/2 cups mashed bananas
1/2 cup banana liqueur
1/3 cup sour cream
1 teaspoon vanilla
1 cup unsalted butter, softened
1 cup sugar
4 extra large eggs
3/4 cup flaked coconut
3/4 cup chopped walnuts or 3/4 cup pecans
1/4 cup banana liqueur, for brushing
1 cup powdered sugar, sifted
1/4 cup mashed banana
2 tablespoons unsalted butter, softened
1 tablespoon banana liqueur
1 teaspoon lemon juice
3/4 cup powdered sugar, softed
2 tablespoons unsalted butter, softened
2 tablespoons banana liqueur or 2 tablespoons powdered sugar, for dusting

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.