Banana Foster Toffee Cake

January 24, 2020

Banana Foster Toffee Cake

Cake Recipe
1/2 cup unsalted butter, melted and cooled slightly
1/4 teaspoon fine sea or table salt
1/2 cup packed dark brown sugar
6 tablespoons granulated sugar
1 tablespoon molasses 
1 teaspoon vanilla extract
2 large eggs
1/2 cup buttermilk, well-shaken
1 teaspoon baking powder
3/4 teaspoon baking soda
1 3/4 cups (230 grams) all-purpose flour
4 tablespoons (2 ounces) unsalted butter, cold is fine
1 cup heavy cream, divided (half for sauce, half for whipping)
1/2 cup dark brown sugar
1/4 teaspoon flaky sea salt plus more to finish
1/2 teaspoon vanilla extract
Heat oven to 350°F. Coat 12 standard muffin cups in butter or with nonstick spray.

In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla until combined. Add mashed banana and whisk again. Add eggs and whisk until incorporated, then buttermilk. Sprinkle baking soda and baking powder on the batter and whisk until combined and then (don’t skip this), 10 to 20 more times, ensuring that it very well dispersed in the bowl. Add flour and mix only until it disappears. Divide batter between 12 cups.

Bake 14 to 16 minutes, until a toothpick inserted into the cakes, comes out batter free.

Toffee Sauce: Combine butter, 1/2 cup of the heavy cream, and sugar in a larger saucepan than you think you’ll need over medium-high heat and bring to a simmer. Simmer, whisking frequently, for 5 to 7 minutes — the mixture thickens slightly. Add a couple of pinches of salt and vanilla.

Whipped Cream: In a medium-large clean bowl, beat remaining 1/2 cup heavy cream with an electric or you-powered whisk until it forms soft peaks. Don’t add sugar to this; I promise it does not need it.

To Serve: Remove one warm cake from the muffin tin and either plate it dome side-up or you can cut the dome off the cake with a serrated knife and serve the cake upside-down, as shown. (You can use the cake tops to pacify hangry people in your kitchen.) Ladle the cake generously with the toffee sauce, finish with a big dollop of the cream and a few flakes of sea salt. Repeat with remaining cakes.

Recipe Ever So Slightly Adapted from Smitten Kitchen

Purchase Banana Foster Jam

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