CAKE
2 cup all-purpose flour
1 tsp baking soda
1 pinch salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed, ripe banana (about 3 banana, s)
1/4 cup sour cream
1 tsp pure vanilla extract
1/2 cup chopped pecans
GLAZE
1/4 cup packed brown sugar,
1/4 cup sweetened condensed milk
2 tbsp unsalted butter
1 cup confectioners' sugar
1 tsp pure vanilla extract
FROSTING
3 oz cream cheese, softened
6 tbsp unsalted butter, softened
1 tbsp sour cream,
1 tbsp pure maple syrup
1 tsp pure vanilla extract
3 to 3 1/2 cups confectioners sugar
Directions
1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift
together the flour, baking soda and salt; set aside. 2. Beat butter
and granulated sugar in large bowl of electric mixer on high speed
until light, 2 minutes. Add eggs, one at a time, mixing well after
each addition. Stop the mixer and add bananas, sour cream and
vanilla. Mix in on low speed. Fold in the dry ingredients and nuts
with a rubber spatula. 3. Transfer batter to prepared pan. Bake until
a toothpick inserted in the center comes out clean, about 35 minutes.
Cool completely on wire rack. 4. For caramel glaze, combine brown
sugar and condensed milk in a small saucepan. Cook over medium heat,
stirring often, until mixture begins to bubble. Reduce heat to low
and add butter; cook and stir until melted. Remove from the heat and
stir in confectioners' sugar and vanilla. Spread over cooled cake. 5.
For frosting, beat cream cheese and butter until smooth. Stir in sour
cream, maple and vanilla. Add enough confectioners' sugar to make a
smooth, thick frosting. Carefully spread over caramel glaze.
Servings: 1 cake
Banana Cake With Caramel Cream Cheese Frostin Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Candy; Cheese; Dessert
The History of Recipes
Recipes as an idea can be traced far back into antiquity, certainly as far into history as ancient Egypt, and maybe further still. Interesting though that is, these, early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius wrote some scripts describing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, entrees and dessert, a very modern way of dining. Additionally, he recounts how the Romans made use of many spices, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Over the next few hundred years, the powerful and wealthy houses competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. The arrival of TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Banana Cake With Caramel Cream Cheese Frostin recipe.
