My family, friends and I love the warm inviting flavors of this delicious cake. It is so moist, spicy and has the perfect blend of flavors that always asking everyone for another piece. The ease and quickness of preparing this cake is an added plus, and leaves your guest thinking it took you all day to make.
Spicy Brazilian Banana Butter Caramel Cream Cake
- 12 tablespoons unsalted butter, softened and divided,
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 1-1/2 cups ripe bananas, peeled and mashed, (2 to 3 medium size),
- 3 large egg
- 2-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1 teaspoon pure vanilla extract
- 3-1/2 cups powdered sugar
- 1/4 cup caramel sauce or mexican "cajeta"
- 4 tablespoons whole milk
- 1 teaspoon caramel flavored extract
- 1-1/2 cups pecans,, chopped
Heat oven to 350 degrees F. Grease bottoms and sides of two 9-inch round cake pans with vegetable shortening and lightly flour bottoms and sides of greased pans ; set aside.
In a large bowl, beat 8 tablespoons butter, brown sugar and granulated sugar with an electric mixer, on medium speed, for 1 1/2 minutes, or until blended and creamy. Add bananas and eggs, (adding eggs one at a time), continue beating 1 to 1 1/2 minutes longer, or until blended and smooth.
In a medium bowl, combine flour, baking powder, baking soda, cardamom, cinnamon and salt. until blended together well. Gradually, add in flour mixture, (1/3 cup at a time), along with adding buttermilk, (1/3 cup at a time), and vanilla extract into sweetened buttered banana mixture, and continue beating for an additional 1 to 1 1/2 minutes longer, or until cake batter mixture is well blended and creamy. Pour and evenly spread cake batter mixture into the prepared cake pans.
Bake 25 to 28 minutes, or until wooden toothpick inserted into centers comes out clean. Cool cake layers in pans 5 minutes, carefully loosen edges of cake layers and remove from pans and place cake layers over a large wire cooling rack to cool 20 minutes, or until completely cooled.
Meanwhile, prepare buttered caramel frosting. In a large bowl, beat remaining 4 tablespoons butter, caramel topping, 1/2 cup powdered sugar, 1 tablespoon milk and caramel extract with an electric mixer, over medium speed, for 1 minute or until blended and creamy, continue adding powdered sugar, 1/2 cup at a time and milk 1 tablespoon at a time, beating an additional 1 to 1 1/2 minutes longer until blended well and frosting mixture reaches a creamy spreading consistency. * (you may only need 2 to 3 tablespoons of milk).
Prepare, assemble and frost cake. Place one cake layer, bottom side up, in the center of a cake plate or large round plate. Frost the top of placed bottom cake layer evenly with 1/3 of buttered caramel frosting. Place the remaining cake layer, bottom side down, over the top of frosted bottom cake layer and evenly frost the sides and top of the cake evenly with remaining 2/3 buttered caramel frosting. Place chopped pecans onto the sides of frosted cake. Cake will yield 12 serving slices.