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
Food historians have proved the existence of recipes far back into the far past, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these early records were just primitive pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we find two interesting books published in the fourteenth century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is served today, but rather accounts of the types of food served to the nobility of that time. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices like basil and coriander. These new foods and spices caused an increase in recipe manuscripts, some of which are now in private libraries. Over the next few centuries, the powerful and rich competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording popular recipes of the day. The TV revolution brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Banana Cake With Caramel Cream Cheese Frostin recipe.
